Moist & Tangy Key Lime Pound Cake is a delightful dessert that combines the rich, buttery texture of pound cake with the refreshing tartness of key lime. This cake is perfect for spring and summer gatherings, picnics, or simply as a sweet treat to enjoy at home.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup key lime juice (freshly squeezed is best)
• Zest of 2 key limes

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons key lime juice
• Zest of 1 key lime (for garnish)

Timing

Making Moist & Tangy Key Lime Pound Cake takes about 20 minutes for preparation and 60-70 minutes for baking.

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Pan: Grease and flour a 10-inch bundt pan or loaf pan.

Step 2: Make the Cake Batter

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Mix Wet Ingredients: In another bowl, combine the sour cream, key lime juice, and lime zest.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing until just combined.

Step 3: Bake the Cake

1. Pour Batter: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the Glaze

1. Mix Glaze: In a small bowl, whisk together the powdered sugar and key lime juice until smooth. Adjust the consistency by adding more lime juice or powdered sugar as needed.

Step 5: Glaze the Cake

1. Drizzle Glaze: Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional lime zest if desired.

Nutritional Information

Here’s a quick overview of the nutritional content of Moist & Tangy Key Lime Pound Cake (per slice, based on 12 servings):

Nutrient	Amount per Slice
Calories	280
Protein	3g
Fat	12g
Carbohydrates	42g
Sugar	20g

Tips for Customization

• Add Coconut: For a tropical twist, mix in shredded coconut into the batter.
• Use Other Citrus: Substitute lemon or orange juice and zest for a different citrus flavor.
• Top with Whipped Cream: Serve with a dollop of whipped cream for an extra indulgent treat.

Storage Instructions

Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.

Conclusion

Moist & Tangy Key Lime Pound Cake is a refreshing and flavorful dessert that perfectly balances sweetness and tartness. This cake is sure to impress your family and friends with its delightful taste and beautiful presentation!

FAQs

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. It stays moist and flavorful, making it perfect for preparing ahead of time.

Can I freeze the cake?

Yes! Once cooled, wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.