Ingredients
For the Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream or whole milk
¼ cup fresh key lime juice
2 tablespoons key lime zest
2 teaspoons vanilla extract
For the Key Lime Glaze
1 ½ cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest
Preparation
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.
Step 4: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 5: Add Lime and Finish Batter
Mix in the sour cream (or milk), key lime juice, zest, and vanilla. Reduce mixer speed to low and add the dry ingredients gradually, mixing just until combined.
Variation
Coconut Key Lime Pound Cake: Add shredded coconut to the batter.
Cream Cheese Version: Replace ½ cup butter with cream cheese for extra richness.
Lemon-Lime Cake: Combine lemon and lime zest for a citrus blend.
Mini Pound Cakes: Bake in loaf pans or mini bundt pans.
No-Glaze Option: Dust with powdered sugar for a lighter finish.