Directions
Preparing the Pound Cake
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- 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.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 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.
- Pour the Batter: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- 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
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, key lime juice, and key lime zest until smooth.
- 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.
