Description
A soft, tangy, and buttery pound cake bursting with fresh key lime flavor, topped with a sweet key lime glaze. Perfect for any occasion!
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons freshly squeezed key lime juice
Zest of 2 key limes
½ cup whole milk
1 cup powdered sugar
2 tablespoons key lime juice
1 tablespoon whole milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, key lime juice, and zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
To make the glaze, whisk together powdered sugar, key lime juice, and milk until smooth. Drizzle over the cooled cake.
Notes
Serving Suggestions: Enjoy with whipped cream, fresh berries, or a scoop of vanilla ice cream. Pairs beautifully with tea or coffee.
Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
Nutrition
- Serving Size: 10-12 slices