Introduction
There’s something truly magical about a slice of key lime pound cake, with its luscious moistness and tangy burst of citrus. This recipe for Moist Tangy Key Lime Pound Cake is perfect for brightening up your dessert table. With its rich, buttery base harmonizing with the vibrant flavors of key lime and a hint of vanilla, each bite is a delightful experience that will have your family and friends asking for more. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is sure to impress!
Ingredients
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup fresh key lime juice
- Zest of 2 key limes
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure a perfect release.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start with the flour mixture, and end with the flour mixture, ensuring everything is well combined.
- Gently fold in the key lime juice, lime zest, and vanilla extract until the batter is smooth and evenly mixed.
- Pour the luscious batter into the prepared bundt pan, using a spatula to smooth the top for even baking.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean without any wet batter.
- Once baked, allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
Notes or Tips
- For the best flavor, use fresh key limes when available. The zest and juice brighten the cake wonderfully.
- Make sure your butter is at room temperature for easy creaming with the sugar.
- If you want an extra touch, drizzle a key lime glaze on top once the cake has cooled!
Cooking Techniques
Mastering the creaming method is crucial for a moist pound cake. Be sure to cream the butter and sugar thoroughly to incorporate air, which will help the cake rise beautifully. Also, alternating dry and wet ingredients helps maintain the cake’s light texture, so don’t rush this step!
FAQ
- Can I use regular limes instead of key limes? Yes, you can substitute regular limes, though the flavor will differ slightly.
- How should I store leftover cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Can I freeze this cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
This Moist Tangy Key Lime Pound Cake is not just a dessert; it’s a flavorful journey that transports you to sunny days by the shore. The combination of fluffy texture and zingy key lime makes it a go-to recipe for gatherings or simply to enjoy with your favorite cup of tea. Bake it, share it, and relish every delightful bite — you won’t regret it!