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Key Lime Pound Cake

Key Lime Pound Cake
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Key Lime Pound Cake is a delightful dessert that perfectly balances the zesty citrus flavor of fresh key lime juice and zest with a rich, moist, buttery crumb. This dense and tender cake is easy to make and ideal for any occasion, from casual gatherings to festive celebrations. Its unique tropical twist on a classic pound cake makes it an irresistible treat that’s sure to become a favorite.

Ingredients

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Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 cup sour cream, room temperature
  • 1/4 cup freshly squeezed key lime juice
  • 2 teaspoons key lime zest
  • 1 teaspoon vanilla extract

Instructions

  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.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This creates air pockets that help the pound cake rise gently and achieve a tender crumb.
  3. Add Eggs One at a Time: Incorporate the eggs carefully one by one, beating well after each addition to ensure an even mixture and smooth batter.
  4. Mix Dry Ingredients Separately: In a separate bowl, whisk together the sifted all-purpose flour and baking powder to distribute the leavening evenly.
  5. Combine Ingredients Gradually: Add the dry ingredients alternately with the sour cream to the butter mixture, beginning and ending with the flour mixture. Beat until just combined to avoid overmixing, which can lead to a dense cake.
  6. Fold in Lime Juice, Zest, and Vanilla: Gently fold in the freshly squeezed key lime juice, zest, and vanilla extract to impart the bright, zesty flavor throughout the batter.
  7. Bake for Perfect Texture: Pour the batter into the prepared loaf 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.
  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.

Notes

  • Use fresh key limes for the best flavor; bottled lime juice can be used but won’t be as vibrant.
  • Ensure all ingredients (butter, eggs, sour cream) are at room temperature for a smooth batter.
  • Do not overmix after adding dry ingredients to avoid a dense texture.
  • Check oven temperature with a thermometer to prevent under- or overbaking.
  • Allow the cake to cool fully before slicing to prevent it from breaking apart.
  • For a dairy-free version, substitute butter with dairy-free margarine and sour cream with coconut yogurt.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze wrapped cake for up to 3 months; thaw at room temperature before serving.
  • Warm slices in the microwave for 15-20 seconds or in a low oven for 5-10 minutes to refresh before serving.

Nutrition

Keywords: Key Lime Pound Cake, lime dessert, citrus cake, pound cake, moist cake, tropical cake

Find it online: https://marygourmet.com/key-lime-pound-cake/