Key Lime Pound Cake
A delightful, moist dessert that blends the tangy flavor of fresh limes with the rich texture of pound cake, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups flour Basic structural role
- 1 teaspoon baking powder Leavening agent
- 1/4 teaspoon salt Enhances flavor
Wet Ingredients
- 2 1/2 cups sugar Sweetness and moisture
- 1 cup unsalted butter, softened Fat for richness
- 1 tablespoon fresh lime juice Adds tang and moisture
- 2 teaspoons lime zest For flavor
- 5 large eggs Binding and structure
- 1 cup whole or 2% milk Moisture and richness
Glaze
- 2 cups powdered sugar For glaze, sweetness
- 2 tablespoons milk For glaze, moisture
- 1 teaspoon lime zest For glaze, flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking powder, and salt.
- In a large bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until light and fluffy.
- Add in the lime juice and lime zest, mixing until thoroughly incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk.
- Pour the finished batter into a prepared loaf pan and gently tap the pan on the counter to remove air bubbles.
Baking
- Bake in the preheated oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow it to cool in the pan for about 10-15 minutes.
Glazing
- Prepare the glaze by whisking together the powdered sugar, milk, and lime zest until smooth.
- Once the cake has cooled slightly, transfer it to a wire rack to cool completely and drizzle the glaze over the top.
Serving
- Slice and serve the Key Lime Pound Cake as desired.
Notes
For best results, ensure proper measurements and use room temperature ingredients. Variations include adding cream cheese or coconut.