Key Lime Pound Cake
A delightful treat that marries the tartness of key limes with the moist richness of pound cake, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for easier creaming.
- 2 cups granulated sugar Provides sweetness and texture.
- 4 large eggs Adds richness and acts as a binder.
- 3 cups all-purpose flour Sifted to eliminate lumps.
- 1 teaspoon baking powder Leavening agent for the cake.
- 1 teaspoon salt Enhances flavor.
- 1 cup sour cream Increases moisture content.
- 1/2 cup fresh key lime juice Preferably from fresh key limes.
- 1 teaspoon vanilla extract Adds nuanced flavor.
- Zest of 2 key limes Zest of 2 key limes Infuses freshness into the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, key lime juice, and vanilla extract. Mix until just combined.
- Stir in the lime zest.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake the cake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
Notes
For best results, use fresh key limes and sift flour. If the batter seems thick, add a dash more sour cream or milk. Let the cake cool completely before slicing to prevent crumbling.