Description
This Key Lime Pound Cake is a delightful twist on a classic pound cake, infused with the bright, tangy flavor of fresh key lime juice. Perfectly moist and tender, this cake combines the richness of butter and eggs with a refreshing citrus zing, making it an ideal dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh key lime juice
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to ensure the cake does not stick while baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture turns light in color and fluffy in texture. This step incorporates air into the batter, contributing to the lightness of the cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition for even incorporation. Stir in the vanilla extract to enhance the overall flavor profile.
- Combine Dry Ingredients and Lime Juice: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mix into the wet ingredients, alternating with the fresh key lime juice—this means adding some flour mixture, then lime juice, and repeating until all are incorporated—to maintain batter consistency and balance flavors.
- Pour Batter and Bake: Pour the fully mixed batter into the prepared loaf pan and smooth the top with a spatula for even baking. Place in the oven and bake for 50-60 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove the pound cake from the oven and allow it to cool completely in the pan before slicing. This helps it set properly and makes for neater slices when serving.
Notes
- Use fresh key lime juice for the best flavor, but regular lime juice can be substituted in a pinch.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- You can dust the cooled cake with powdered sugar or garnish with lime zest for extra aroma and presentation.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
