Name: Key Lime Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray -; 2 c. (240 g.) all-purpose flour -; 1 1/2 tsp. baking powder -; 1 tsp. kosher salt, plus more -; 1 1/4 c. (250 g.) granulated sugar, divided -; 4 tbsp. finely grated Key Lime zest (from about 18 Key limes) -; 1 c. unsalted butter (2 sticks), softened, cut into pieces -; 3 large eggs, room temperature -; 1 tsp. pure vanilla extract -; 3/4 c. sour cream, room temperature -; 1/4 c. plus 2 tbsp. fresh Key lime juice, divided -; 1/2 c. confectioners’ sugar -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Key Lime Pound Cake

1. Cooking spray -

2. 2 c. (240 g.) all-purpose flour -

3. 1 1/2 tsp. baking powder -

4. 1 tsp. kosher salt, plus more -

5. 1 1/4 c. (250 g.) granulated sugar, divided -

6. 4 tbsp. finely grated Key Lime zest (from about 18 Key limes) -

7. 1 c. unsalted butter (2 sticks), softened, cut into pieces -

8. 3 large eggs, room temperature -

9. 1 tsp. pure vanilla extract -

10. 3/4 c. sour cream, room temperature -

11. 1/4 c. plus 2 tbsp. fresh Key lime juice, divided -

12. 1/2 c. confectioners’ sugar -

How to cook deliciously - Key Lime Pound Cake

1. Stage

Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray, then line with parchment, leaving a 2" overhang on 2 longer sides. In a medium bowl, whisk flour, baking powder, and salt.

2. Stage

In a large bowl or the large bowl of a stand mixer, combine 1 cup granulated sugar and 2 tablespoons plus 1 1/2 teaspoons Key lime zest. Using your fingers, rub sugar and zest together until sugar is slightly damp and very fragrant. Add butter to bowl. Using a handheld mixer on medium speed (or using the stand mixer fitted with the paddle attachment), beat butter and sugar mixture until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on low speed until just a few dry streaks remain. Beat in sour cream until just combined. Pour batter into prepared pan; smooth top.

3. Stage

Bake cake until a tester inserted into the center comes out clean, 55 to 60 minutes.

4. Stage

Meanwhile, in a small saucepan over medium-high heat, bring 1/4 cup Key lime juice and remaining 1/4 cup granulated sugar to a boil, stirring constantly. Cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.

5. Stage

Poke cake all over with a long skewer or thin knife. Pour Key lime syrup over. Transfer to a wire rack and let cool completely.

6. Stage

Using parchment overhang, remove cake from pan and transfer to a wire rack set in a baking sheet. Remove parchment. In a small bowl, whisk confectioners’ sugar, a pinch of salt, and remaining 2 tablespoons lime juice and 1 1/2 teaspoons lime zest until smooth. Drizzle over cake and let stand until glaze is set, about 10 minutes.