Key Lime Pound Cake Recipe
A rich, buttery bundt cake, infused with tangy key lime flavor, is finished with a simple lime glaze.
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Instructions
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Preheat the oven to 325F. Grease and flour a 10-cup Bundt or 9 to 10-inch tube pan.
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In a stand mixer, beat 1 cup butter and sugar for 2 minutes until light and fluffy.
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Add eggs one at a time, beating after each addition. Stir in lime zest and vanilla, then scrape the bowl.
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Sift together flour, salt, baking powder, and baking soda into a separate bowl.
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Alternately incorporate half of the dry ingredients, then sour cream, then the remaining dry ingredients into the butter mixture, beating just until combined after each addition.
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Stir in lime juice until just incorporated, then scrape the bowl.
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Pour the batter into the prepared pan and spread the top level.
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Bake for 1 to 1 hour and 20 minutes, or until a cake tester comes out clean and edges are golden.
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Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely.
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For the glaze, whisk confectioners' sugar with 1 1/2 tablespoons key lime juice until smooth and pourable, adding more juice if needed to reach desired consistency.
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Pour the glaze over the cooled cake. Garnish as desired with key lime zest, slices, or coconut flakes.