Key Lime Pound Cake
A tangy and moist Key Lime Pound Cake that's perfect for any occasion, enhanced with a zesty glaze.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon Key lime zest
- 1/2 cup Key lime juice Regular limes can be used in place of Key limes.
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar For glaze
- 2 tablespoons Key lime juice For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour your bread pan.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the Key lime zest, juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes.
Making the Glaze
- In a bowl, mix the powdered sugar and extra Key lime juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
You can freeze the cake for up to three months. Store any leftovers in an airtight container in the fridge. For fun, add sprinkles or fruits to the glaze!