Introduction
Craving a taste of sunshine? Look no further than this Key Lime Pound Cake, generously drizzled with a tangy Key Lime Glaze. This cake is incredibly moist, bursting with the bright, citrusy flavor of authentic Key limes, and surprisingly easy to make. Perfect for afternoon tea, dessert after dinner, or a special occasion, this pound cake will quickly become a favorite.
Key Lime Pound Cake: A Taste of the Tropics
Ingredients You’ll Need
- For the Cake:
- All-purpose flour: The foundation of our cake.
- Granulated sugar: For sweetness and moisture.
- Baking powder: To help the cake rise.
- Salt: Enhances the flavors.
- Unsalted butter: Provides richness and tenderness.
- Eggs: Bind the ingredients and add structure.
- Key lime juice: The star ingredient, providing that signature tang.
- Key lime zest: Adds an extra layer of citrusy aroma and flavor.
- Vanilla extract: A touch of warmth.
- Sour cream: Contributes to the cake’s moist texture.
- For the Key Lime Glaze:
- Powdered sugar: Creates a smooth and sweet base.
- Key lime juice: Adds the perfect tang to complement the cake.
- Milk or cream (optional): Adjusts the glaze’s consistency.
Step-by-Step Instructions
- Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. This ensures the cake releases easily after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender cake.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Incorporate Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Add Key Lime Flavor: Stir in the Key lime juice, Key lime zest, and vanilla extract.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and Key lime juice until smooth. Add milk or cream, if needed, to achieve your desired consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle the Key Lime Glaze over the top. Let the glaze set before slicing and serving.
Tips for the Perfect Key Lime Pound Cake
- Use Fresh Key Limes: While bottled Key lime juice can work in a pinch, fresh Key limes provide the best flavor.
- Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until just combined.
- Let the Cake Cool Completely: This prevents the glaze from melting and ensures a clean slice.
- Zest Before Juicing: It’s much easier to zest the Key limes before juicing them.
- Adjust the Glaze to Your Liking: Add more Key lime juice for a tangier glaze or more powdered sugar for a sweeter one.
Key Lime: More Than Just a Pie
Key limes are a unique citrus fruit, smaller and more tart than regular limes. They are a staple in Key Lime Pie, but their intense flavor makes them perfect for other desserts, drinks, and even savory dishes. Using Key limes in this pound cake elevates it beyond a simple dessert to something truly special. This recipe is sure to impress, so get ready to pucker up for some seriously good flavor!
Conclusion
This Key Lime Pound Cake with Key Lime Glaze is a delightful treat that’s both refreshing and satisfying. Its moist texture, bright citrus flavor, and easy-to-follow recipe make it a winner every time. So, gather your ingredients, follow the steps, and get ready to enjoy a slice of sunshine! Don’t forget to share this recipe with your friends and family so they can experience the deliciousness too.
