The Ultimate Guide to Baking Key Lime Pound Cake Like a Pro

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Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and salt, crucial for consistent texture and flavor throughout the cake

Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Proper creaming incorporates air into the mixture, which contributes to a lighter, tender pound cake

Add Eggs and Flavorings

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract, key lime juice, and zest until fully incorporated. These ingredients impart the distinctive tangy flavor

Incorporate Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry flour mixture to the wet ingredients in three additions, alternating with the sour cream in two additions. Begin and end with the flour mixture, mixing just until combined

Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan on the counter to remove any air bubbles. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean

Prepare the Key Lime Glaze

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and key lime juice until smooth. Adjust the consistency with more juice if needed.

Serve and Enjoy

Slice the Key Lime Pound Cake and serve it as a delightful dessert or treat for any occasion. The combination of tangy key lime flavor, moist texture, and sweet glaze makes this pound cake irresistible in 2024

Storage Tips

Store any leftovers of the Key Lime Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring the cake to room temperature before serving for the best texture and flavor

Ingredients Preparation

To bake an irresistible Key Lime Pound Cake, gather these ingredients: 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter

Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake releases easily after baking. Proper preparation of the pan is crucial for achieving a beautifully shaped pound cake.