Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 325°F (163°C). This moderate temperature allows the cake to bake evenly without drying out. Generously grease and flour a bundt or tube pan, ensuring every crevice is coated. This helps the cake release cleanly after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed. This step is essential for achieving a light, fluffy cake texture. Mix for 4 to 5 minutes until the mixture becomes pale and airy.
Step 3: Incorporate the Eggs
Add the eggs one at a time, making sure to beat well after each addition. This helps emulsify the batter and creates a rich, velvety consistency. Don’t rush this step—it’s key to that classic pound cake structure.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Sifting isn’t required, but whisking helps ensure the leavening is evenly distributed throughout the flour.
Step 5: Alternate Dry Ingredients and Sour Cream
Now, add the dry mixture to the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.
Step 6: Add the Citrus Flavor
Stir in the key lime juice, zest, and vanilla extract. This step infuses the batter with vibrant citrus notes. The sour cream and lime juice work together to create a tangy, moist texture.
Step 7: Bake the Cake
Pour the batter into your prepared pan and use a spatula to smooth the top. Bake for 70 to 80 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Step 8: Make the Glaze
While the cake cools, whisk together powdered sugar and 2 to 3 tablespoons of key lime juice until the glaze is smooth and pourable. Add a little zest for extra flavor if you like. Once the cake is fully cooled, drizzle the glaze generously over the top.
Tips for Key Lime Pound Cake Success
- Use room temperature ingredients. Cold eggs or butter can prevent your batter from blending smoothly.
- Don’t overmix. Mix only until the flour is incorporated to maintain a soft, moist crumb.
- Check for doneness carefully. Every oven varies—start checking at 70 minutes with a toothpick in the center.
- Let it cool completely before glazing. If the cake is warm, the glaze will melt instead of creating a nice coating.
- Use real key lime juice. If you can’t find fresh key limes, bottled key lime juice (not regular lime) is the next best option.
Serving and Storage Tips
How to Serve:
Serve this cake as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also lovely with a cup of coffee or tea, making it perfect for brunches, baby showers, or sunny afternoons.
Storage Instructions:
- Room Temperature: Store the cake covered in an airtight container for up to 3 days.
- Refrigerator: If you prefer, refrigerate for up to 5 days. Let it come to room temperature before serving.
- Freezer: Wrap the cake (unglazed) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Frequently Asked Questions
1. Can I use regular lime instead of key lime?
You can substitute regular lime, but the flavor will be slightly different. Key limes are more aromatic and less bitter. For best results, use bottled key lime juice if fresh isn’t available.
2. Can I make this cake ahead of time?
Yes! This cake keeps well and actually tastes better the next day after the flavors have had time to develop. You can bake it a day in advance and glaze just before serving.
3. What kind of pan should I use?
A bundt or tube pan works best for this dense, rich batter. Make sure it’s well-greased and floured to prevent sticking. Non-stick pans are helpful but still require preparation.
4. Can I make this cake gluten-free?
You can try substituting a 1-to-1 gluten-free flour blend, though results may vary. Be sure to check the texture—it should remain moist and dense like a traditional pound cake.
5. Why did my cake fall or crack on top?
Pound cakes often have cracks due to their dense structure. It’s totally normal and can be covered by glaze. A fallen cake might be underbaked or caused by overmixing, so be sure to follow the directions closely.
Conclusion
The Key Lime Pound Cake with Key Lime Glaze is a refreshing twist on a Southern classic. It’s everything you want in a dessert—rich, moist, tangy, and just sweet enough. Whether you’re celebrating a special occasion or simply craving something bright and citrusy, this cake will not disappoint.
Bake it once, and you’ll find yourself reaching for this recipe again and again. Don’t forget to share it with friends and family—it’s too delicious to keep to yourself!
