Description
A moist and tangy pound cake infused with key lime flavor and topped with a sweet key lime glaze.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons key lime juice (for glaze)
- 1 teaspoon key lime zest (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
- Stir in key lime juice, zest, and vanilla extract.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, key lime juice, and zest until smooth. Drizzle over the cooled cake.
Notes
You can customize the seasonings to taste.