Gertrude’s Key Lime Pound Cake

This Key Lime Pound Cake is a zesty, buttery dessert that combines the tangy brightness of key limes with the rich, dense texture of a classic pound cake. Perfect for citrus lovers, this cake is topped with a sweet and tangy glaze and garnished with fresh lime zest for an extra pop of flavor. It’s a show-stopping treat for brunch, dessert, or any special occasion!

Serves: 10-12

Prep Time: 20 minutes

Cook Time: 75-85 minutes

Ingredients:

For the Cake:

• 1 cup unsalted butter , softened
• 2½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• ¼ cup fresh key lime juice (about 8-10 key limes)
• 1 tbsp key lime zest
• 1 tsp vanilla extract
• A few drops of green food coloring (optional, for a vibrant look)

For the Glaze:

• 1½ cups powdered sugar
• 2–3 tbsp fresh key lime juice (adjust to desired consistency)
• Additional key lime zest for garnish (optional)

Directions:

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (163°C) .
2. Grease a Bundt pan thoroughly, making sure all crevices are coated with butter or nonstick spray for easy release.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar.
2. Beat for 3 to 5 minutes , until the mixture is light and fluffy.

Step 3: Add the Eggs

1. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour , baking soda , and salt .

Step 5: Combine All Ingredients

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients.
2. Mix just until combined—do not overmix, as this can make the cake dense.

Step 6: Add Flavors

1. Stir in the key lime juice , key lime zest , vanilla extract , and green food coloring (if using). Mix until evenly combined.

Step 7: Bake the Cake

1. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake for 75 to 85 minutes , or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 15 minutes , then carefully invert it onto a wire rack to cool completely.

Step 8: Prepare and Apply the Glaze

1. In a small bowl, whisk together the powdered sugar and key lime juice until smooth. Adjust the amount of juice to achieve your desired glaze consistency.
2. Drizzle the glaze evenly over the cooled cake.
3. Sprinkle with additional key lime zest if desired.
4. Let the glaze set for 10–15 minutes before slicing and serving.

Tips for Success:

• Substitute regular limes : If you can’t find key limes, use regular limes for juice and zest. The flavor will be slightly different but still delicious.
• Storage : Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week . Bring to room temperature before serving.
• Freeze option : Wrap slices of the cake tightly in plastic wrap and freeze for up to 3 months . Thaw overnight in the refrigerator before enjoying.
• Add-ins : Fold in white chocolate chips or chopped macadamia nuts for extra texture and flavor.

Nutritional Information (per slice, serves 12):

• Calories: ~380
• Protein: ~5g
• Carbohydrates: ~60g
• Fat: ~15g

Enjoy this Gertrude’s Key Lime Pound Cake as a refreshing, citrusy dessert that’s perfect for any occasion. Its moist crumb, tangy lime flavor, and sweet glaze make it a delightful treat that’s sure to impress!