Dessert

Key Lime Pound Cake

... from Aunt Sandy's Kitchen

• Serves: 10-12 slices
• Prep Time: 20-30 minutes
• Cooking: 55-60 minutes

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If you’ve never tried key lime pound cake, you’re seriously missing out on a flavor experience that’s both comforting and refreshingly unique. This cake combines the rich, buttery texture of a classic pound cake with the bright, zesty punch of real key lime juice, creating a perfect balance of sweet and tangy. It’s topped with a light citrus glaze that adds just the right touch of sweetness and shine. Whether you're a citrus lover or just looking for a new twist on dessert, this key lime pound cake will win you over from the very first bite. Give it a try—you won’t regret it!

Ingredients

• 1½ cups unsalted butter, softened
• 3 ounces cream cheese, soften
• 2¼ cups white sugar
• 1 tablespoon finely grind lime* zest
• 1 teaspoon pure vanilla extract
• 6 eggs
• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup sour cream
• 1½ cups confectionery sugar
• ½ cup fresh lime* juice

* Use Key Limes if available.

Directions

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 12-cup tube or bundt pan.
3. In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
4. Add lime zest and vanilla; mix well.
5. Add eggs one at a time, beating after each egg addition.
6. In a separate bowl, sift together flour, salt, and baking soda.
7. Gradually add flour mixture to the batter, alternating with sour cream, mixing well each time.
8. Pour batter into prepared pan.
9. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
10. While baking, make the glaze in a small mixing bowl whisk confectioners’ sugar and lime juice together until smooth.
11. Remove cake from oven and poke holes over the top with a skewer, about 1 inch apart.
12. Spoon half the glaze over the hot cake.
13. Let the cake sit in the pan for at least 10 minutes.
14. Invert onto a serving plate.
15. Spoon remaining glaze over the cake slowly to let it soak in.
16. Cool completely before serving.