Name: Key Lime Pound Cake – Moist, Buttery Cake with Zesty Citrus Glaze
Ingredients: 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups unsalted butter, softened; 3 cups granulated sugar; 6 large eggs, room temperature; 1 cup sour cream or whole milk; ¼ cup fresh key lime juice; 2 tablespoons key lime zest; 2 teaspoons vanilla extract; 1 ½ cups powdered sugar; 2–3 tablespoons key lime juice; 1 teaspoon key lime zest

Ingredients

Scale

For the Cake

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream or whole milk
¼ cup fresh key lime juice
2 tablespoons key lime zest
2 teaspoons vanilla extract

For the Key Lime Glaze

1 ½ cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest

Instructions

Step 1: Prepare the Pan and Oven

Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Add Lime and Finish Batter

Mix in the sour cream (or milk), key lime juice, zest, and vanilla. Reduce mixer speed to low and add the dry ingredients gradually, mixing just until combined.

Notes

Pound cakes bake slowly. Avoid opening the oven door during the first hour. If the top browns too quickly, tent loosely with foil during the final 20 minutes of baking.