Key Lime Pound Cake

If you’re craving a dessert that balances zesty citrus flavor with a rich, buttery crumb, look no further than the Key Lime Pound Cake. This recipe beautifully combines the tangy brightness of fresh key lime juice and zest with the dense, moist texture of a classic pound cake, creating an irresistible treat perfect for any occasion. Whether it’s a relaxed afternoon tea, a festive dinner, or just a sweet craving, this Key Lime Pound Cake will quickly become one of your favorites.

Why You’ll Love This Recipe

• Zesty Citrus Flavor: The fresh key lime juice and zest bring a refreshing tang that wakes up your taste buds with every bite.
• Rich and Moist Texture: Thanks to the combination of butter and sour cream, the cake stays incredibly tender and moist throughout.
• Easy to Bake: Simple ingredient list and straightforward steps make this recipe approachable for all skill levels.
• Versatile Dessert: Perfect for casual family gatherings, special occasions, or a delightful afternoon snack.
• Unique Twist on Classic Pound Cake: Infuses traditional pound cake with unique tropical key lime elements, creating something new and exciting.

Ingredients You’ll Need

The simplicity of these few, carefully chosen ingredients is what makes this Key Lime Pound Cake so marvelous. Each one contributes to the perfect balance between tang, sweetness, and texture, ensuring a moist crumb with a vibrant lime kick.

• Butter: Use unsalted butter softened to room temperature for a creamy and rich base.
• Sugar: Granulated sugar provides sweetness and helps create a tender crumb.
• Eggs: Large eggs add structure and moisture to the batter.
• All-Purpose Flour: The main structure-builder, sifted to prevent lumps and ensure a smooth batter.
• Baking Powder: Provides gentle lift and lightness to the dense pound cake.
• Sour Cream: Adds moisture and tenderness while balancing the lime’s acidity.
• Key Lime Juice: Freshly squeezed for the most authentic, tart lime flavor.
• Key Lime Zest: Intensifies the citrus aroma and flavor throughout the cake.
• Vanilla Extract: Adds depth and rounds out the tartness for a perfectly balanced flavor profile.

Variations for Key Lime Pound Cake

Feel free to personalize this Key Lime Pound Cake to suit your taste buds or dietary needs. These tweaks make the recipe adaptable and even more fun to bake!

• Coconut Kick: Add shredded coconut to the batter or as a topping for a tropical twist that complements the lime.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend to keep it safe and delicious.
• Low-Sugar Version: Swap granulated sugar for a natural sweetener like honey or maple syrup, adjusting liquid amounts accordingly.
• Key Lime Glaze: Drizzle a simple glaze made of powdered sugar and key lime juice on top for extra zing and visual appeal.
• Berry Burst: Fold fresh raspberries or blueberries into the batter for a colorful and juicy surprise.

How to Make Key Lime Pound Cake

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter and lightly dust it with flour or line it with parchment paper to ensure the cake releases easily. Set aside your softened butter, sifted flour, and freshly grated key lime zest and juice.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until light and fluffy. This typically takes about 3-5 minutes. Proper creaming creates air pockets that help the pound cake rise gently and gives it a tender crumb.

Step 3: Add Eggs One at a Time

Incorporate the eggs carefully one by one, beating well after each addition. This ensures an even mixture and better emulsification, resulting in a smooth batter that bakes evenly.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour and baking powder. This step distributes the baking powder evenly throughout the flour for consistent rise.

Step 5: Combine Ingredients Gradually

Add the dry ingredients alternately with sour cream to the butter mixture, beginning and ending with flour. Beat until just combined to avoid overmixing, which can make the cake dense.

Step 6: Fold in Lime Juice, Zest, and Vanilla

Gently fold in the freshly squeezed key lime juice, zest, and vanilla extract. These ingredients provide the bright, zesty flavor that makes the cake unforgettable.

Step 7: Bake for Perfect Texture

Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted comes out clean. The cake should be golden but still moist inside—avoid overbaking to keep it tender.

Step 8: Cool and Serve

Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely. This resting time helps the cake set and makes slicing easier without crumbling.

Pro Tips for Making Key Lime Pound Cake

• Use Fresh Limes: Fresh key lime juice and zest offer far better flavor than bottled alternatives.
• Room Temperature Ingredients: Ensuring butter, eggs, and sour cream are at room temperature helps them blend seamlessly for a smooth batter.
• Don’t Overmix: Mix just until combined after adding dry ingredients to prevent a dense texture.
• Check Oven Temperature: Oven accuracy is key; use an oven thermometer to avoid under or overbaking.
• Allow Proper Cooling: Letting the cake cool fully before slicing prevents it from breaking apart.

How to Serve Key Lime Pound Cake

Garnishes

Enhance your cake with garnishes like a dusting of powdered sugar, a drizzle of homemade lime glaze, or fresh whipped cream topped with lime zest. These simple touches add elegance and extra flavor layers that wow your guests.

Side Dishes

This cake pairs perfectly with fresh berries, tropical fruit salads, or a scoop of vanilla ice cream. The combination complements the lime acidity and balances textures beautifully.

Creative Ways to Present

Slice the cake into petite finger cakes for parties, serve alongside a cup of tea or coffee for a cozy treat, or even turn it into layered trifles with whipped cream and fruit for a stunning dessert display.

Make Ahead and Storage

Storing Leftovers

Store leftover Key Lime Pound Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness and moisture.

Freezing

Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It freezes beautifully for up to 3 months and thaws quickly at room temperature when needed.

Reheating

Warm individual slices in the microwave for 15-20 seconds or in a low oven for 5-10 minutes to refresh the soft texture before serving.

FAQs

What is the difference between Key Lime and regular lime in this recipe?

Key limes are smaller and more aromatic with a distinct tart flavor compared to regular limes, which adds a unique brightness and complexity to the cake.

Can I use bottled lime juice instead of fresh key lime juice?

Fresh key lime juice is recommended for the best flavor, but if not available, bottled lime juice can be used as a substitute, though the taste won’t be as vibrant.

How do I prevent my pound cake from drying out?

Make sure not to overbake and always store the cake in an airtight container. Adding sour cream also helps keep the cake moist.

Is this recipe suitable for beginners?

Absolutely! This Key Lime Pound Cake recipe is straightforward and forgiving, making it perfect for bakers of all levels.

Can I make this cake dairy-free?

Yes, substitute butter with dairy-free margarine and use coconut yogurt instead of sour cream for a dairy-free version, though the texture and flavor may slightly vary.

Final Thoughts

This Key Lime Pound Cake recipe is truly a treasure—a perfect balance of tangy zing and buttery richness that’s surprisingly easy to make. It’s a beautiful treat to share with friends and family or a delightful way to brighten your day. Once you try it, you’ll understand why it’s become a personal favorite for so many. So roll up your sleeves, grab those limes, and get ready to bake something deliciously unforgettable!

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