Key Lime Pound Cake with a Tangy Citrus Glaze: A Zesty, Refreshing Treat

Serving: This cake is perfect on its own or served with a dollop of whipped cream or fresh berries. It’s also ideal for summer picnics or holiday gatherings.
Storage: Store the pound cake in an airtight container at room temperature for up to 3 days. If you’d like to store it for longer, wrap it tightly in plastic wrap and freeze for up to 2 months.
Variations
Coconut Twist: Add 1/2 cup shredded coconut to the batter for a tropical flavor boost.
Lemon Version: If you prefer lemon over lime, swap the key lime juice and zest for lemon juice and zest for a refreshing lemon pound cake.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this cake gluten-free, keeping the other ingredients the same.
FAQ
1. Can I use regular lime juice instead of key lime juice?
Yes, you can substitute regular lime juice for key lime juice. However, key limes offer a more distinct, tart flavor that enhances this cake’s overall taste.

2. Can I make this cake ahead of time?
Yes, this cake stores well for a few days. You can make it the day before and keep it in an airtight container. The flavors will continue to develop.

3. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer bag. When ready to serve, thaw at room temperature for a few hours before glazing.