Description
A moist, buttery Key Lime Pound Cake baked in a Bundt pan and finished with a sweet-tart key lime glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons key lime juice, for glaze
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt pan well.
- Cream butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk flour, baking soda, and salt together in a separate bowl.
- Add the dry mixture to the butter mixture in three additions, alternating with sour cream. Begin and end with the dry ingredients.
- Stir in key lime juice, key lime zest, and vanilla extract just until combined.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 70 to 80 minutes, or until a toothpick inserted near the center comes out clean.
- Cool cake in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
- Whisk powdered sugar with 2 to 3 tablespoons key lime juice until smooth.
- Drizzle glaze over the cooled cake and let it set before slicing.
Notes
- Use room-temperature eggs and sour cream for smoother batter.
- Grease and flour every ridge of the Bundt pan to prevent sticking.
- Add glaze only after the cake cools completely.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 45
- Sodium: 170
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 1
- Protein: 6
- Cholesterol: 135