Zesty Key Lime Pound Cake with Sweet Lime Glaze

Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly.

Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 4–5 minutes).

Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

Combine Ingredients: Gradually add dry ingredients to the butter mixture, alternating with sour cream. Start and end with flour. Mix just until combined.

Add Flavors: Stir in key lime juice, zest, and vanilla extract until evenly distributed.

Bake: Pour the batter into your prepared pan. Smooth the top and bake for 75–85 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.

Cool: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Glaze: Mix powdered sugar and key lime juice until smooth. Drizzle over the cooled cake and garnish with extra zest if desired.

Serving and Storage Tips

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