Description
A moist and buttery pound cake infused with fresh key lime juice and zest, topped with a tangy glaze. Gertrude’s Key Lime Pound Cake is a family favorite that’s rich, citrusy, and unforgettable.
Ingredients
- Unsalted Butter: 1 cup (230g), softened
- Granulated Sugar: 2 cups (400g)
- Large Eggs: 4
- All-Purpose Flour: 3 cups (375g)
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Whole Milk: 1 cup (240ml)
- Key Lime Juice: ¼ cup (60ml), freshly squeezed
- Key Lime Zest: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Powdered Sugar (for glaze): 1 ½ cups (180g)
- Key Lime Juice (for glaze): 2–3 tablespoons
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in lime zest and vanilla. Alternate adding dry mixture and milk, mixing gently. Fold in key lime juice.
- Prepare Your Cooking Vessel: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Assemble the Dish: Tap the pan lightly on the counter to remove air bubbles.
- Cook to Perfection: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Finishing Touches: Cool in pan for 15 minutes, then transfer to a wire rack. Once cool, whisk together powdered sugar and lime juice for glaze. Drizzle over cake.
- Serve and Enjoy: Slice and serve with berries, whipped cream, or coffee.
Notes
- Always use fresh key limes for authentic flavor.
- Do not overmix once flour is added to keep cake tender.
- If the cake browns too quickly, tent with foil.
- For stronger lime flavor, add zest to the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg