Key Lime Pound Cake: Summer Recipe

Fresh Key Lime Juice

Begin with fresh key lime juice for a tart and citrusy flavor that defines this cake.

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Zesty Lime Zest

Add lime zest for an extra burst of citrus aroma and flavor. It enhances the lime profile of the pound cake.

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Creamy Butter and Sugar

Cream together creamy butter and sugar until light and fluffy. This forms the base of the pound cake, ensuring a moist texture.

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Eggs, Light and Fluffy

Incorporate eggs one at a time, beating well after each addition. This creates a light and airy batter.

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All-Purpose Flour

Gradually add all-purpose flour, mixing until just combined. Avoid overmixing to maintain a tender crumb.

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Greek Yogurt or Sour Cream

Add Greek yogurt or sour cream for extra moisture and a slight tang. This keeps the pound cake rich and tender.

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Key Lime Glaze

Prepare a key lime glaze using powdered sugar and fresh key lime juice. Drizzle over the cooled cake for added sweetness and flavor.

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Cool and Glaze

Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. Drizzle with the key lime glaze while still warm.

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