This moist tangy key lime pound cake is a delightful dessert that combines the rich, dense texture of a classic pound cake with the bright, zesty flavor of key limes, perfect for any occasion. This recipe offers a straightforward approach to creating a truly memorable cake that’s both elegant and incredibly easy to make.
Key Ingredients for Moist Tangy Key Lime Pound Cake
- 2 ½ cups all-purpose flour, plus more for greasing the pan
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup key lime juice, freshly squeezed (from about 10-12 key limes)
- ½ cup full-fat sour cream or Greek yogurt, at room temperature
- 1 tablespoon key lime zest (from about 2-3 key limes)
How to Make Moist Tangy Key Lime Pound Cake
Get ready to bake a truly exceptional moist tangy key lime pound cake that’s surprisingly simple to whip up. This recipe delivers an incredibly rich, tender crumb bursting with citrusy flavor, making it perfect for afternoon tea, a special occasion, or just a treat. With a preparation time of about 30 minutes of active work and 60-75 minutes of baking, you’ll have a showstopper ready to impress.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch tube pan or a Bundt pan. You can also use baking spray with flour for an easy release.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step is crucial for a tender pound cake.
- Add Eggs: Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Incorporate Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the freshly squeezed key lime juice, sour cream (or Greek yogurt), and key lime zest.
- Alternate Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in a tough cake.
- Pour into Pan: Pour the batter evenly into the prepared cake pan. Gently spread it to ensure an even layer.
- Bake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top of the cake should be golden brown.
- Cool: Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
Why You’ll Love This Moist Tangy Key Lime Pound Cake
You’ll absolutely adore this moist tangy key lime pound cake for its perfectly balanced sweet and tart flavor profile, a delightful twist on a classic. The incredibly tender, dense crumb is a testament to careful mixing and quality ingredients, making every bite a luxurious experience. Compared to a regular lemon pound cake, the unique, vibrant zing of key limes elevates this dessert to something truly special and unforgettable.
This homemade creation is not only a showstopper but also incredibly budget-friendly, saving you a significant amount compared to buying a similar quality cake from a bakery. The subtle notes of vanilla and the refreshing burst of key lime zest create a sophisticated yet comforting dessert that’s perfect for any gathering or quiet indulgence. Don’t just take our word for it, try this moist tangy key lime pound cake today and taste the sunshine!
Storing and Reheating Tips
To keep your moist tangy key lime pound cake fresh and delicious, proper storage is key.
- Room Temperature: Once completely cooled, the cake can be stored at room temperature, tightly wrapped in plastic wrap and then in an airtight container, for up to 3 days. This is perfect for cakes that will be enjoyed within a few days.
- Refrigeration: For longer storage, especially in warm climates or if you prefer a cooler slice, refrigerate the cake. Store it tightly wrapped as described above, and it will stay fresh for up to a week.
- Freezing: This pound cake freezes beautifully! Wrap the cooled cake tightly in a double layer of plastic wrap, then in a layer of aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating: When ready to enjoy a slice from refrigerated or frozen, you can let it come to room temperature naturally (which is often best for pound cake), or gently warm a slice in the microwave for 10-15 seconds. Do not overheat, as it can dry out the cake.
Final Thoughts
This moist tangy key lime pound cake is a truly delightful and achievable dessert that’s sure to become a favorite. Its bright, zesty flavor and incredibly tender crumb make it perfect for any occasion, so give it a try and experience the sunshine in every slice!
Moist Tangy Key Lime Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch tube pan or a Bundt pan. You can also use baking spray with flour for an easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step is crucial for a tender pound cake.1 cup unsalted butter, 3 cups granulated sugar
- Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.5 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the freshly squeezed key lime juice, sour cream (or Greek yogurt), and key lime zest.0.5 cup key lime juice, 0.5 cup full-fat sour cream or Greek yogurt, 1 tablespoon key lime zest
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in a tough cake.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup key lime juice, 0.5 cup full-fat sour cream or Greek yogurt, 1 tablespoon key lime zest
- Pour the batter evenly into the prepared cake pan. Gently spread it to ensure an even layer.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top of the cake should be golden brown.
- Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely.