Key Lime Pound Cake with Key Lime Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup buttermilk

¼ cup fresh key lime juice

1 tbsp key lime zest (from about 4–5 key limes)

1 tsp vanilla extract

For the Key Lime Glaze:

1 ½ cups powdered sugar

2–3 tbsp key lime juice

½ tsp key lime zest (optional, for extra zing)

 

Instructions

1. Preheat & Prep:

Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

2. Make the Batter:

In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes).

Beat in eggs one at a time, mixing well after each.

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

In another bowl or measuring cup, combine buttermilk, key lime juice, and vanilla.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour.

Stir in lime zest.

3. Bake:

Pour batter into prepared pan and smooth the top.

Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

4. Make the Glaze:

Whisk together powdered sugar, key lime juice, and zest until smooth. Add more juice for thinner glaze or more sugar for thicker.

Drizzle glaze over completely cooled cake.