Key Lime Pound Cake Perfection: A Zesty Glazed Delight
Key lime pie is a beloved dessert, renowned for its tangy sweetness and creamy texture. But what if you could capture those same vibrant flavors in a rich, moist pound cake? This recipe delivers just that – a Key Lime Pound Cake with Glaze that’s bursting with citrusy goodness. This isn’t just any pound cake; it’s a flavor explosion that will leave you craving more. The dense, buttery cake is infused with the bright, tart essence of Key limes, while the luscious glaze adds an extra layer of sweetness and a beautiful sheen. Perfect for any occasion, from a casual brunch to a sophisticated dinner party, this cake is sure to impress.
## Why This Key Lime Pound Cake is a Must-Try
* **Intense Key Lime Flavor:** We use both Key lime juice and zest to ensure every bite is packed with that signature tartness.
* **Moist and Tender Crumb:** The combination of butter, sour cream, and a precise baking technique results in a perfectly moist and tender cake.
* **Easy Glaze:** The glaze is simple to make and adds the perfect amount of sweetness and a beautiful finish.
* **Perfect for Any Occasion:** This cake is elegant enough for special occasions but easy enough to make for a weeknight treat.
* **Impressive Presentation:** The bright green color of the Key lime zest and the glistening glaze make this cake visually stunning.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need for the cake and the glaze:
### For the Key Lime Pound Cake:
* **3 cups (360g) All-Purpose Flour:** Provides the structure for the cake. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
* **1 teaspoon Baking Powder:** Helps the cake rise and become light and airy.
* **1/2 teaspoon Baking Soda:** Reacts with the acidity of the Key lime juice to create a tender crumb.
* **1/2 teaspoon Salt:** Enhances the flavors of the other ingredients.
* **1 cup (2 sticks, 226g) Unsalted Butter, Softened:** Adds richness and moisture to the cake. Make sure the butter is softened but not melted.
* **2 1/2 cups (500g) Granulated Sugar:** Sweetens the cake and helps create a tender crumb.
* **4 Large Eggs:** Bind the ingredients together and add structure to the cake.
* **1 cup (240ml) Sour Cream:** Adds moisture and tanginess to the cake. Full-fat sour cream is recommended for the best results.
* **1/2 cup (120ml) Key Lime Juice:** Provides the signature Key lime flavor. Freshly squeezed Key lime juice is preferred, but bottled juice can be used in a pinch.
* **2 tablespoons Key Lime Zest:** Adds even more intense Key lime flavor and a beautiful aroma. Be careful not to zest the white pith, which is bitter.
* **1 teaspoon Vanilla Extract:** Enhances the other flavors in the cake.
### For the Key Lime Glaze:
* **2 cups (240g) Powdered Sugar:** Provides the sweetness and structure for the glaze.
* **1/4 cup (60ml) Key Lime Juice:** Adds the Key lime flavor to the glaze. Adjust the amount of juice to achieve the desired consistency.
* **1 tablespoon Unsalted Butter, Melted:** Adds richness and shine to the glaze.
* **1/2 teaspoon Key Lime Zest:** Enhances the Key lime flavor and adds a touch of color to the glaze.
## Step-by-Step Instructions
Now that we have all our ingredients, let’s get baking! Follow these step-by-step instructions to create the perfect Key Lime Pound Cake.
### Step 1: Prepare the Oven and Pan
* Preheat your oven to 325°F (160°C). This lower temperature helps the cake bake evenly and prevents it from drying out.
* Grease and flour a 10-inch tube pan or Bundt pan. Make sure to grease every nook and cranny to prevent the cake from sticking. Alternatively, you can use baking spray with flour.
### Step 2: Whisk Dry Ingredients
* In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
### Step 3: Cream Butter and Sugar
* In a separate bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This process incorporates air into the batter, which is essential for a tender cake. This usually takes about 3-5 minutes.
### Step 4: Add Eggs
* Beat in the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter.
### Step 5: Combine Wet Ingredients
* In a small bowl, combine the sour cream, Key lime juice, Key lime zest, and vanilla extract. This mixture will be added to the batter in alternating increments with the dry ingredients.
### Step 6: Alternate Dry and Wet Ingredients
* Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. A good way to do this is: add 1/3 of the dry ingredients to the butter and sugar mixture, mix until just combined, then add 1/2 of the wet ingredients, mix until just combined. Repeat this process, ending with the remaining 1/3 of the dry ingredients.
### Step 7: Bake the Cake
* Pour the batter into the prepared pan and spread it evenly.
* Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking the cake at 65 minutes.
### Step 8: Cool the Cake
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.
### Step 9: Prepare the Glaze
* While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, Key lime juice, melted butter, and Key lime zest until smooth. Add more Key lime juice if needed to reach your desired consistency. The glaze should be pourable but not too thin.
### Step 10: Glaze the Cake
* Once the cake is completely cool, place it on a wire rack set over a baking sheet. This will catch any excess glaze.
* Pour the glaze over the cake, allowing it to drip down the sides. You can use a spatula to help spread the glaze evenly.
### Step 11: Let the Glaze Set
* Let the glaze set for at least 30 minutes before slicing and serving the cake. This allows the glaze to harden slightly and create a beautiful finish.
## Tips for Baking the Perfect Key Lime Pound Cake
* **Use Room Temperature Ingredients:** This helps the ingredients combine more easily and evenly, resulting in a better texture.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can make the cake tough. Mix until just combined.
* **Measure Flour Correctly:** Spoon the flour into your measuring cup and level it off. Scooping the flour directly from the bag can pack it down, resulting in too much flour in the recipe.
* **Use Fresh Key Lime Juice:** Freshly squeezed Key lime juice has the best flavor. If you can’t find Key limes, you can substitute with regular limes, but the flavor will be slightly different.
* **Grease and Flour the Pan Thoroughly:** This will prevent the cake from sticking to the pan and ensure that it comes out cleanly.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean, the cake is done.
* **Cool the Cake Completely Before Glazing:** This will prevent the glaze from melting and running off the cake.
## Variations and Substitutions
* **Lemon-Lime Pound Cake:** Substitute half of the Key lime juice with lemon juice for a more complex citrus flavor.
* **Coconut Key Lime Pound Cake:** Add 1/2 cup of shredded coconut to the batter for a tropical twist.
* **Key Lime Poppy Seed Pound Cake:** Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and visual appeal.
* **Gluten-Free Key Lime Pound Cake:** Use a gluten-free flour blend in place of all-purpose flour. Make sure to choose a blend that is designed for baking cakes.
* **Vegan Key Lime Pound Cake:** Substitute the butter with vegan butter, the eggs with flax eggs, and the sour cream with vegan sour cream. You may need to adjust the baking time slightly.
## Serving Suggestions
This Key Lime Pound Cake is delicious on its own, but here are a few serving suggestions to elevate your dessert experience:
* **Serve with Fresh Berries:** The tartness of the Key lime pairs perfectly with the sweetness of fresh berries like strawberries, raspberries, or blueberries.
* **Top with Whipped Cream:** A dollop of freshly whipped cream adds a creamy and luxurious touch.
* **Serve with Key Lime Pie Filling:** For an extra dose of Key lime flavor, serve the cake with a scoop of Key lime pie filling.
* **Accompany with Vanilla Ice Cream:** The creamy vanilla ice cream complements the tartness of the cake and glaze.
* **Pair with a Citrusy Cocktail:** A refreshing citrusy cocktail, like a margarita or a gin and tonic, is the perfect accompaniment to this Key Lime Pound Cake.
## Storage Instructions
* **Store at Room Temperature:** You can store the Key Lime Pound Cake at room temperature in an airtight container for up to 3 days.
* **Store in the Refrigerator:** For longer storage, you can store the cake in the refrigerator for up to 5 days. Make sure to wrap it tightly to prevent it from drying out.
* **Freeze the Cake:** You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake overnight in the refrigerator before serving.
## Key Lime vs. Regular Lime: What’s the Difference?
Key limes, also known as Mexican limes or West Indian limes, are smaller, more acidic, and more aromatic than regular limes (Persian limes). They have a thinner skin and a more intense flavor. Key limes are essential for making authentic Key lime pie, but they can also be used in other desserts, cocktails, and savory dishes. If you can’t find Key limes, you can substitute with regular limes, but the flavor will be slightly different.
## Frequently Asked Questions (FAQs)
**Q: Can I use bottled Key lime juice?**
A: Freshly squeezed Key lime juice is preferred for the best flavor, but bottled juice can be used in a pinch. Look for high-quality bottled juice without any added preservatives or sweeteners.
**Q: Can I use regular limes instead of Key limes?**
A: Yes, you can substitute with regular limes, but the flavor will be slightly different. Key limes have a more intense and aromatic flavor than regular limes.
**Q: How do I know when the cake is done?**
A: Insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done.
**Q: Can I make this cake ahead of time?**
A: Yes, you can make the cake ahead of time and store it at room temperature or in the refrigerator. You can also freeze the cake for longer storage.
**Q: Can I make this cake without a tube pan or Bundt pan?**
A: You can bake the cake in a loaf pan, but you will need to adjust the baking time accordingly. Start checking the cake at 50 minutes.
**Q: Why is my cake dry?**
A: A dry cake can be caused by several factors, including overbaking, using too much flour, or not using enough fat. Make sure to measure the flour correctly, don’t overmix the batter, and use room temperature ingredients.
**Q: Why did my cake sink in the middle?**
A: A sunken cake can be caused by several factors, including using too much sugar, not using enough leavening agents, or opening the oven door too frequently during baking.
## Final Thoughts
This Key Lime Pound Cake with Glaze is a delightful dessert that’s perfect for any occasion. With its bright citrusy flavor, moist and tender crumb, and easy-to-make glaze, it’s sure to become a new favorite. So, gather your ingredients, follow the step-by-step instructions, and get ready to enjoy a slice of Key lime perfection! Baking is not just about following a recipe; it’s about creating something delicious and sharing it with the people you love. Enjoy the process and savor the results. Happy baking!