This Gertrude’s Key Lime Pound Cake is a zesty, buttery delight that combines the tangy brightness of key limes with the rich, dense texture of a classic pound cake. Perfect for dessert or a sweet snack, this cake is bursting with citrus flavor and topped with a simple glaze for an extra touch of sweetness.
Prep Time
- 15 minutes
Cook Time
- 1 hour 10 minutes
Total Time
- 1 hour 25 minutes
Servings
- 12 servings
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
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp fresh key lime juice
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C) . Grease and flour a 10-inch bundt pan or loaf pan, ensuring it’s evenly coated to prevent sticking.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until light and fluffy, about 3–4 minutes.
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Mix Wet Ingredients
- In a small bowl, combine the sour cream, fresh key lime juice, and key lime zest. Stir until smooth.
Step 6: Alternate Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix on low speed until just combined—do not overmix.
Step 7: Bake the Cake
- Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60–70 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool the Cake
- Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 9: Make the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh key lime juice. Add more juice, ½ teaspoon at a time, until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled cake for a sweet and tangy finish.
Step 10: Serve and Enjoy
- Slice the cake and serve as-is or with a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week .
Pro Tips
- Key Lime Juice: If fresh key limes are unavailable, you can substitute bottled key lime juice, though fresh is always preferred for the best flavor.
- Zesting Tip: Use a fine grater to zest the key limes, avoiding the bitter white pith underneath the peel.
- Pan Choice: A bundt pan creates a beautiful presentation, but a loaf pan works just as well for a simpler look.
- Glaze Variations: Add a pinch of key lime zest to the glaze for extra citrus aroma and flavor.
Nutrition Facts (Per Serving, based on 12 servings)
- Calories: 340
- Protein: 4g
- Carbohydrates: 50g
- Fat: 14g
- Fiber: 1g
- Sugar: 32g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Gertrude’s Key Lime Pound Cake is a perfect balance of rich, buttery cake and bright, tangy citrus flavor. The key lime juice and zest infuse every bite with a refreshing zing, while the dense, moist crumb makes it utterly satisfying. Whether you’re serving it at a brunch, dinner party, or just enjoying a slice with tea, this cake is sure to impress.
Ready to bake this citrusy masterpiece? Grab your ingredients and get ready to enjoy a slice of pure key lime bliss—it’s sweet, tangy, and utterly irresistible!
