This “Vibrant Key Lime Pound Cake with Zesty Key Lime Glaze” is a show-stopping dessert that promises a burst of tangy citrus flavor and a delightfully moist crumb. As visually striking as it is delicious, the cake, clearly depicted in the image, features a beautiful golden-brown exterior that hints at its rich, buttery texture. Upon slicing, a surprising and appealing bright green interior is revealed, indicating the vibrant key lime essence within. Draped generously over the entire bundt cake is a smooth, glossy glaze, matching the cake’s interior in its cheerful green hue, creating an inviting visual and a delectable finish. This cake is a perfect balance of sweet and tart, with the classic dense yet tender texture characteristic of a pound cake, elevated by the bright, aromatic notes of key lime. It’s an excellent choice for a spring or summer gathering, a festive occasion, or simply as a refreshing treat to brighten any day. The “pound cake” tradition means it’s rich and satisfying, while the key lime brings a zesty, fresh dimension. This comprehensive recipe will guide you through creating the perfectly balanced cake batter, achieving that signature vibrant green color (if desired), and drizzling a luscious key lime glaze that sets beautifully, ensuring your “Vibrant Key Lime Pound Cake” is a guaranteed crowd-pleaser.
Ingredients:
- For the Key Lime Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360g) all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (240ml) full-fat sour cream, room temperature
- ¼ cup (60ml) fresh key lime juice (from about 8-10 key limes)
- 2 tablespoons key lime zest (from about 8-10 key limes)
- Green food coloring (optional, to achieve vibrant green color as seen in image)
- For the Key Lime Glaze:
- 2 cups (240g) powdered sugar, sifted
- 4-6 tablespoons fresh key lime juice
- ½ teaspoon key lime zest (optional, for extra flavor)
- Green food coloring (optional, to match cake color)
- Equipment:
- 10-12 cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand mixer or hand-held)
- Rubber spatula
- Whisk
- Citrus zester/grater
- Citrus juicer
- Wire cooling rack
- Serving plate or cake stand
Instructions:
Part 1: Prepare the Key Lime Pound Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking. Alternatively, use a baking spray with flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
- Add Eggs: Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add Wet Ingredients: In a separate small bowl, whisk together the sour cream, key lime juice, and key lime zest. If you desire the vibrant green color seen in the image, add a few drops of green food coloring to this mixture and stir until combined.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Overmixing can lead to a tough cake. Scrape down the sides of the bowl.
- Pour Batter: Pour the cake batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake Cake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Cool in Pan: Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for exactly 10-15 minutes. This allows the cake to set but still be warm enough to release easily.
- Invert Cake: After 10-15 minutes, place your serving plate or cake stand upside down over the Bundt pan. Carefully and confidently invert the cake onto the plate. If it resists, gently tap the bottom of the pan. Lift the pan off and allow the cake to cool completely on the wire rack before glazing. This cooling step is crucial to prevent the glaze from melting off the cake.
Part 2: Prepare the Key Lime Glaze
- Combine Glaze Ingredients: In a medium bowl, whisk together the sifted powdered sugar and 4 tablespoons of fresh key lime juice.
- Adjust Consistency: Add more key lime juice, one teaspoon at a time, until you reach a smooth, pourable consistency that is thick enough to coat the back of a spoon but still drips easily.
- Add Zest & Color: Stir in the optional key lime zest. If you want the glaze to have the vibrant green color seen in the image, add a tiny drop of green food coloring and mix until the desired shade is achieved.
Part 3: Glaze and Serve
- Glaze the Cake: Once the pound cake is completely cooled, carefully pour or spoon the key lime glaze evenly over the top of the cake, allowing it to drip down the sides as pictured in the image.
- Set Glaze: Allow the glaze to set for at least 15-30 minutes before slicing.
- Slice and Serve: Slice the “Vibrant Key Lime Pound Cake” into generous portions and serve. The image shows a beautifully sliced cake, revealing its green interior.
Part 4: Tips for Success & Storage
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are all at room temperature. This helps them combine smoothly, creating a more uniform and tender cake batter.
- Do Not Overmix: Overmixing the batter develops gluten, which can lead to a dense, tough pound cake. Mix only until the ingredients are just combined.
- Sift Flour: Sifting the flour helps to remove any lumps and aerates it, contributing to a lighter cake texture.
- Key Lime Juice vs. Regular Lime Juice: While regular lime juice can be used in a pinch, key lime juice has a more distinct, floral, and slightly tarter flavor that truly elevates this cake.
- Prevent Sticking: Take your time greasing and flouring the Bundt pan meticulously, especially in all its crevices. This is the most crucial step for a clean release.
- Cooling Time: Adhere to the cooling times. Cooling the cake in the pan for 10-15 minutes before inverting prevents it from falling apart, and cooling it completely before glazing ensures the glaze sets properly.
- Storage: Store leftover “Vibrant Key Lime Pound Cake” tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5-7 days. The cake also freezes well, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw at room temperature.
Enjoy your beautifully vibrant and delicious “Key Lime Pound Cake with Zesty Key Lime Glaze!”