Key Lime Pound Cake

Directions

Preparing the Pound Cake

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
3. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, key lime zest, and key lime juice until well combined.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Pour the Batter: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Making the Key Lime Glaze

8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, key lime juice, and key lime zest until smooth.
9. Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Kitchen Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Whisk
• 10-inch bundt pan
• Spatula
• Toothpick
• Wire rack
• Small bowl

Tips and Shortcuts

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you start. This helps the batter mix more evenly and results in a better-textured cake.
• Juicing Key Limes: Key limes are small, so juicing them can be time-consuming. To get the most juice, roll the limes on the counter before cutting and squeezing.
• Store-Bought Juice: If you can’t find fresh key limes, you can use bottled key lime juice. Just make sure it’s 100% juice without any added sugars or preservatives.

Variations

• Lime and Coconut Pound Cake: Add ½ cup of shredded coconut to the batter for a tropical twist.
• Lemon-Lime Pound Cake: Substitute half of the key lime zest and juice with lemon zest and juice for a mixed citrus flavor.
• Key Lime Cupcakes: Turn this recipe into cupcakes by baking the batter in a muffin tin. Adjust the baking time to about 20-25 minutes.

How to Store Leftovers

Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, wrap individual slices in plastic wrap and place in a resealable freezer bag.

Food and Drink Pairings

Key Lime Pound Cake pairs wonderfully with a cup of hot tea or coffee. For a refreshing summer treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of iced tea with a splash of lime juice also complements the cake’s citrus flavor.