Rich and buttery pound cake, entirely perfect on its own, is a prime candidate for a Key lime glow-up. After all, what could be better than an easy, tender cake that’s flavored with our favorite lime? While Key limes may be smaller and seedier than the more common Persian limes, they punch above their size in flavor. Key limes have uniquely tart juice and aromatic, almost floral, zest. The bright citrus flavor, perhaps best known for its starring role in one of our favorite pies, adds extra oomph to this lightly-sweet pound cake. Here’s how we get all that Key lime goodness into each slice.
The limes:
Key limes are often sold in one-pound bags, and this recipe will use the whole bag. If Key limes aren’t available, Persian limes will be good too. (You will need 6 to 8 Persian limes.) Fresh lime juice will have a brighter flavor than bottled Key lime juice, so you will want to squeeze the juice yourself.
The zest:
The cake uses almost 1/4 cup freshly grated Key lime zest with a little bit reserved for the glaze. A microplane is the best tool for getting every last bit of fluffy, aromatic zest.
The syrup:
Borrowing a technique from The Great British Bake Off's often-featured lemon drizzle cake (IYKYK), we make a quick syrup with Key lime juice and granulated sugar. When the pound cake comes out of the oven, quickly poke holes all over the top and then brush with the syrup. Equal parts tangy and sweet, the syrup gives the cake lots of fresh lime flavor.
Finally, a citrus glaze:
While pound cakes, including this one, don’t need any additional adornment, we are never sorry to see a drizzle of something extra on top. In this case, fresh key lime juice and zest are whisked with confectioners’ sugar to make an easy, tangy glaze that delivers even more flavor into every bite.
Did you make this cake? Let us know in the comments!
- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 443
Ingredients
Cooking spray
- 2 c.
(240 g.) all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt, plus more
- 1 1/4 c.
(250 g.) granulated sugar, divided
- 4 tbsp.
finely grated Key Lime zest (from about 18 Key limes)
- 1 c.
unsalted butter (2 sticks), softened, cut into pieces
- 3
large eggs, room temperature
- 1 tsp.
pure vanilla extract
- 3/4 c.
sour cream, room temperature
- 1/4 c.
plus 2 tbsp. fresh Key lime juice, divided
- 1/2 c.
confectioners’ sugar
Directions
- Step 1Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray, then line with parchment, leaving a 2" overhang on 2 longer sides. In a medium bowl, whisk flour, baking powder, and salt.
- Step 2In a large bowl or the large bowl of a stand mixer, combine 1 cup granulated sugar and 2 tablespoons plus 1 1/2 teaspoons Key lime zest. Using your fingers, rub sugar and zest together until sugar is slightly damp and very fragrant. Add butter to bowl. Using a handheld mixer on medium speed (or using the stand mixer fitted with the paddle attachment), beat butter and sugar mixture until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on low speed until just a few dry streaks remain. Beat in sour cream until just combined. Pour batter into prepared pan; smooth top.
- Step 3Bake cake until a tester inserted into the center comes out clean, 55 to 60 minutes.
- Step 4Meanwhile, in a small saucepan over medium-high heat, bring 1/4 cup Key lime juice and remaining 1/4 cup granulated sugar to a boil, stirring constantly. Cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
- Step 5Poke cake all over with a long skewer or thin knife. Pour Key lime syrup over. Transfer to a wire rack and let cool completely.
- Step 6Using parchment overhang, remove cake from pan and transfer to a wire rack set in a baking sheet. Remove parchment. In a small bowl, whisk confectioners’ sugar, a pinch of salt, and remaining 2 tablespoons lime juice and 1 1/2 teaspoons lime zest until smooth. Drizzle over cake and let stand until glaze is set, about 10 minutes.
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