Description
This Key Lime Pound Cake is a moist, dense, and flavorful dessert infused with tangy key lime juice and topped with a sweet, citrusy glaze. Perfect for gatherings or as an everyday treat, this cake brings a refreshing tropical twist to the classic pound cake.
Ingredients
For the Cake:
- 1 cup butter, softened
- 2 cups granulated sugar
- ¾ cup buttermilk
- ⅓ cup key lime juice
- 5 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Green food coloring (optional)
For the Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons key lime juice
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
- Prepare Liquid Mixture – In a small bowl, combine buttermilk and key lime juice; set aside.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs – Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients – In another bowl, whisk flour, salt, baking powder, and baking soda.
- Combine Batter – Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Optional Color – Stir in green food coloring if desired.
- Bake – Pour batter into prepared pan(s) and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool – Let cake rest in the pan for 15 minutes, then invert onto a rack to cool completely.
- Prepare Glaze – Whisk powdered sugar and key lime juice until smooth.
- Glaze Cake – Drizzle glaze over the cooled cake and let set for 30 minutes before serving.
Notes
- Citrus Blend – Add lemon or orange zest for extra citrusy flavor.
- Tropical Twist – Mix in shredded coconut for a richer texture.
- Gluten-Free – Substitute all-purpose flour with a gluten-free baking mix.
- Mini Cakes – Use mini bundt pans for individual servings (adjust baking time).
