Key Lime Pound Cake with Key Lime Glaze

Key Lime Pound Cake with Key Lime Glaze

This Key Lime Pound Cake is a tropical treat with a tangy twist, combining the rich texture of a pound cake with the bright, zesty flavor of fresh key lime. The key lime glaze adds an extra punch of sweetness and citrus to the cake, making it an irresistible dessert for any occasion!

Ingredients:

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature

• 2 cups granulated sugar

• 4 large eggs, at room temperature

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup whole milk, at room temperature

• 1/4 cup freshly squeezed key lime juice (about 4-5 key limes)

• Zest of 2 key limes

• 1 teaspoon vanilla extract

For the Key Lime Glaze:

• 1 cup powdered sugar

• 2 tablespoons freshly squeezed key lime juice (adjust based on your desired glaze consistency)

• 1/2 teaspoon key lime zest (optional, for added flavor)

Instructions:

1. Prepare the Pound Cake:

   • Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Cream the Butter and Sugar:

   • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until light and fluffy, about 3-5 minutes.

3. Add the Eggs:

   • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Combine the Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking powder, and salt.

5. Alternate Adding the Dry Ingredients and Wet Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to over-mix.

6. Add Key Lime Juice, Zest, and Vanilla:

   • Stir in the key lime juice, zest, and vanilla extract until fully incorporated into the batter.

7. Bake the Cake:

   • Pour the batter into the prepared pan and smooth the top with a spatula.

   • Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. The cake should be golden brown on top.

   • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8. Make the Key Lime Glaze:

   • While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and key lime juice. Add more juice if needed to reach a drizzly consistency. You can also mix in the zest for an extra burst of key lime flavor.

9. Glaze the Cake:

   • Once the cake is completely cool, drizzle the key lime glaze over the top of the cake, allowing it to drip down the sides.

10. Serve and Enjoy:

    • Let the glaze set for a few minutes before slicing and serving. Enjoy your refreshing and flavorful Key Lime Pound Cake with Key Lime Glaze!

Tips:

• Substitute for Key Limes: If key limes are not available, you can use regular limes instead, though key limes provide a more intense and tart flavor.

• Storage: This cake can be stored at room temperature for up to 3 days, or in the fridge for up to a week. Be sure to cover it tightly to keep it fresh.

• Make It Ahead: You can make the cake and glaze a day ahead and store them separately. Drizzle the glaze just before serving.

Key Lime Pound Cake with Key Lime Glaze is the perfect balance of sweet and tangy. Its light texture and citrusy burst of flavor make it an unforgettable treat!