Key Lime Pound Cake
Bright, zesty, and irresistibly moist, this Key Lime Pound Cake is a tropical twist on a classic dessert! Infused with fresh key lime juice and zest, every bite bursts with tangy citrus flavor that balances perfectly with the rich buttery crumb. Baked in a bundt pan for a show-stopping presentation, this cake is finished with a luscious key lime glaze that adds a sweet, zingy flourish. Perfect for spring gatherings, summer barbecues, or as an elegant dessert any time of year, this pound cake is a delightful combination of simplicity and sophistication. With minimal prep time and easy-to-follow steps, this key lime dessert is sure to become your new favorite treat. Serve it as is or pair it with a dollop of whipped cream for an extra touch of indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cup whole milk
- 0.25 cup key lime juice
- 1.5 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons key lime juice (for glaze)
- 1 teaspoon key lime zest (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a standard 10-inch bundt pan, making sure to coat all nooks and crannies.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the key lime juice, key lime zest, and vanilla extract. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and key lime juice until smooth.
Once the cake has cooled completely, drizzle the glaze over the top of the cake, letting it drip down the sides.
Garnish with key lime zest and let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 44.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
