Key Lime Pound Cake

Ingredients:

Cake

• 1½ cups unsalted butter, softened
• 2½ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons fresh key lime juice
• 1 teaspoon key lime zest
• ½ teaspoon vanilla extract

Key Lime Glaze (Optional)

• 1½ cups powdered sugar
• 2–3 tablespoons fresh key lime juice

Optional Garnish

• Extra key lime zest
• Thin key lime slices

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in key lime juice, zest, and vanilla extract until combined.
6. Gradually add the dry ingredients, mixing just until incorporated. Do not overmix.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cake in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Key Lime Glaze

1. Whisk powdered sugar and key lime juice until smooth.
2. Drizzle over cooled cake and allow glaze to set before slicing.

Tips for Best Results

• Use fresh key limes for the best flavor.
• Do not overmix after adding flour to keep the cake tender.
• Let the cake cool completely before glazing.

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.