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Zesty Key Lime Pound Cake Recipe with Easy Moist Tangy Glaze

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A bright, zesty Key lime pound cake with a moist, tangy glaze that infuses every bite with fresh citrus flavor. Perfect for dessert or a sunny breakfast treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) sour cream
  • 2 tablespoons freshly grated Key lime zest
  • ¼ cup (60ml) fresh Key lime juice
  • 1 teaspoon pure vanilla extract
  • ¾ cup (90g) powdered sugar, sifted
  • 3 tablespoons fresh Key lime juice (for glaze)
  • 1 teaspoon lime zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and lightly dust with flour, tapping out excess.
  2. In a large bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, beating well after each addition until fully incorporated.
  4. Stir in lime zest and vanilla extract.
  5. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture in three additions, alternating with sour cream (start and end with flour). Mix on low speed just until combined after each addition.
  7. Fold in fresh Key lime juice by hand with a spatula.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs. Start checking at 50 minutes.
  10. Let cake cool in the pan for 15 minutes on a wire rack.
  11. While cake cools, whisk together powdered sugar, lime juice, and zest until smooth to make the glaze.
  12. Prick warm cake all over with a toothpick or skewer, then spoon or brush glaze evenly over the top. Let cool completely before slicing.

Notes

If batter feels too thick, add a splash of milk or up to 2 tablespoons more lime juice to loosen. Avoid overmixing to keep cake light. Do not open oven door early to prevent sinking. The glaze is essential for moistness and flavor infusion. For dairy-free, substitute sour cream with full-fat coconut yogurt and use dairy-free butter.

Nutrition

Keywords: Key lime pound cake, lime cake, tangy glaze, citrus dessert, moist pound cake, easy dessert, lime glaze

Find it online: https://emacrave.com/zesty-key-lime-pound-cake-recipe-with-easy-moist-tangy-glaze/