There’s something incredibly special about a dessert that combines the rich, buttery texture of a pound cake with the zesty brightness of key lime. This Key Lime Pound Cake recipe holds a cherished place in my heart, as it was a staple at family gatherings during the summer months. The tangy flavor of the key lime, paired with the moistness of the cake, creates a delightful experience that transports me back to sun-soaked afternoons spent with loved ones. Whether it’s a birthday celebration or a simple weekend treat, this cake never fails to impress and bring smiles to faces.
Why This Recipe Works
This Key Lime Pound Cake recipe stands out for several reasons:
- Perfect Balance of Flavors: The tartness of the key lime juice perfectly complements the sweetness of the cake, creating a harmonious balance that is both refreshing and satisfying.
- Moist and Tender Texture: The addition of sour cream in the batter ensures that the cake remains moist and tender, making each bite a delightful experience.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels. You don’t need to be a professional to create a stunning dessert.
- Versatile Serving Options: This cake can be enjoyed on its own or dressed up with various toppings, making it suitable for any occasion.
Ingredients You’ll Need
This recipe serves 8-10 people and requires about 20 minutes of prep time, with an additional 60 minutes for baking.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ¼ cup key lime juice (freshly squeezed is best)
- 1 tablespoon key lime zest
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, resulting in a lighter cake.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the batter.
- Incorporate Sour Cream and Lime: Mix in the sour cream, key lime juice, and zest until well combined. The sour cream adds moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
My Pro Tips for Success
- Use Fresh Key Limes: For the best flavor, opt for fresh key limes instead of bottled juice. The difference in taste is remarkable.
- Experiment with Glazes: Consider drizzling a simple lime glaze over the cooled cake for an extra burst of flavor. Mix powdered sugar with key lime juice until you reach your desired consistency.
- Store Properly: To keep the cake moist, wrap it tightly in plastic wrap and store it at room temperature for up to three days or in the refrigerator for up to a week.
- Make Mini Cakes: This recipe can be adapted to make mini loaf cakes or cupcakes, perfect for sharing or gifting!
What I Serve With This Recipe
- Fresh whipped cream for a creamy contrast
- Fresh berries, such as strawberries or blueberries, for a pop of color and flavor
- A scoop of vanilla ice cream for a delightful pairing
- A cup of herbal tea or coffee to complement the citrus notes
FAQs (From My Kitchen to Yours)
Can I use regular limes instead of key limes? Yes, you can substitute regular limes, but the flavor will be slightly different. Key limes are smaller and have a more intense flavor.
How do I know when the cake is done baking? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I freeze this cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to three months.
What if I don’t have sour cream? You can substitute plain yogurt or buttermilk for sour cream in this recipe.
Why This Recipe Deserves a Spot on Your Table
This Key Lime Pound Cake is not just a dessert; it’s a celebration of flavors and memories. Its moist texture and tangy taste make it a standout treat that can brighten any occasion. I love how it brings people together, whether it’s at a family gathering or a casual afternoon tea. I encourage you to try this recipe and experience the joy it brings to your table.
Your Turn
I invite you to try this Key Lime Pound Cake recipe and share your experience! Whether you stick to the classic version or add your own twist.
Key Lime Pound Cake Recipe: A Tangy and Moist Citrus Dessert
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- Fresh whipped cream for a creamy contrast
- Fresh berries, such as strawberries or blueberries, for a pop of color and flavor
- A scoop of vanilla ice cream for a delightful pairing
- A cup of herbal tea or coffee to complement the citrus notes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, resulting in a lighter cake.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the batter.
- Incorporate Sour Cream and Lime: Mix in the sour cream, key lime juice, and zest until well combined. The sour cream adds moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
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