Description
Enjoy a delightful burst of citrus flavor in every slice of this Luscious Key Lime Pound Cake!
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon key lime zest
- ¼ cup key lime juice (fresh or bottled)
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons key lime juice (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Prepare the Oven and Bundt Pan: Preheat your oven to 325°F (163°C) and grease a Bundt pan with butter or cooking spray. Dust with flour.
- Combine Dry Ingredients: In a bowl, mix flour, baking soda, and salt.
- Cream the Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Eggs and Citrus Flavor: Mix in eggs one at a time, then add zest, juice, and vanilla.
- Incorporate Dry Ingredients with Sour Cream: Alternate adding dry ingredients and sour cream, folding gently.
- Bake the Cake: Pour batter into the pan and bake for 55-65 minutes.
- Cool and Glaze the Cake: Cool in pan for 15 minutes, then cool completely on a wire rack before glzing with the mixture of powdered sugar, key lime juice, and vanilla.
Notes
You can store leftovers in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 4 g