Key Lime Pound Cake Recipe
The rich, buttery flavor of our homemade key lime pound cake recipe will push it to the top of your favorites list in one bite.
Servings 16
Prevent your screen from going dark
Ingredients
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups unsalted butter 3 sticks softened to room temperature
- 3 cups sugar
- 6 eggs
- 1 lime zested
- 2 tsp vanilla extract
- 1 tsp lime extract
- ¼ cup lime juice
- ½ cup sour cream
- ½ cup buttermilk
Key Lime Glaze
- 2 cups powdered sugar
- ¼ cup lime juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325 °F. Grease the bundt pan taking care to get complete coverage.
- In a large bowl whisk together dry ingredients: flour, baking powder, salt, and zest set aside.
- In a separate bowl cream together butter and sugar until just combined with a hand or stand mixer. Add the lime juice, sour cream, and the buttermilk and mix until combined.
- Add the eggs one at a time mixing after each addition.
- Add in vanilla and key lime extracts.
- Gradually add the dry ingredients and stop mixing once incorporated.
- Carefully pour or spoon batter into greased Bundt pan and shake gently to level and remove air bubbles.
- Bake for 75 to 80 minutes or until a toothpick insterted into the center comes out clean or with just a crumb or two.
- Remove the cake from the oven and let the cake cool in the pan on a cooling rack for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.
Key Lime Glaze
- Start by mixing powdered sugar and lime juice. Stir until well incorporated. This will be a thick non-pourable mixture.
- Add 1 teaspoon of vanilla or lime extract.
- Add in water or milk 1 tsp at a time until the glaze loosens to a pourable but is still a thick icing.
- Put a piece of waxed paper under the cooling rack holding the cake and pour the glaze over the completely cooled cake.
Notes
- Room Temperature Ingredients: Make sure ALL your ingredients (eggs, butter, sour cream, buttermilk) are at room temperature before starting. This helps everything mix together properly for the perfect texture.
- Don't Overmix: Once you add the eggs, just mix until they're blended in. Overmixing can make your cake tough.
- Bundt Pan Prep: Prepare your bundt pan SUPER carefully! I use a homemade pan release (equal parts flour, oil, and shortening mixed together) that works like magic - no sticking ever!
- Cooling Time: Let the cake cool in the pan for exactly 10-15 minutes - not too long or it might stick, but not too short or it might fall apart.
- Perfect Glaze: For a smooth and creamy glaze with just the right thickness, start with your powdered sugar and add lime juice little by little, stirring until it looks silky. The perfect glaze should pour slowly and coat the back of a spoon - not too runny and not too thick!
Nutrition
Calories: 489kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 74mg | Potassium: 100mg | Fiber: 1g | Sugar: 53g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
