Key Lime Pound Cake
A delightful dessert that combines the invigorating tang of key lime with the buttery richness of pound cake, perfect for summer gatherings or casual dinners.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups sugar
- 3 large eggs
- 0.5 cups sour cream
- 2 tablespoons key lime juice
- 1 teaspoon key lime extract
Optional
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar using a hand mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, key lime juice, and key lime extract until smooth.
Baking
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Dust the cooled cake with powdered sugar before serving, if desired.
Notes
This cake is best enjoyed at room temperature. Serve with whipped cream, vanilla ice cream, or fresh berries. For a refreshing twist, chill the cake in the fridge before serving.