Gertrude’s Key Lime Pound Cake

There’s a certain kind of joy that comes with baking a cake from scratch, especially when the recipe has been passed down through generations. Gertrude’s Key Lime Pound Cake holds a special place in my heart, not just because it’s delicious, but because it’s a reminder of simpler times spent in the kitchen with my grandmother.

I can still remember the scent of fresh lime zest filling the air as I would help her measure the ingredients, eager to taste the tangy, sweet cake that always seemed to melt in your mouth.

The story behind this recipe is just as vibrant as the cake itself. Gertrude, my grandmother, had a knack for turning simple ingredients into something extraordinary. The key lime juice and zest, paired with the buttery richness of the pound cake, create a refreshing balance of flavors that’s hard to beat.

This cake became a staple at every family gathering, and no one ever left without asking for the recipe. When I make it now, it brings back those memories of laughter, good food, and the comforting rhythm of her hands at work in the kitchen. Today, I’m thrilled to share this cake with you, a piece of that history and love, in the form of Gertrude’s Key Lime Pound Cake.

Short Description

This Key Lime Pound Cake is a moist, zesty cake with a tangy glaze that perfectly balances sweet and citrusy flavors. It’s a family favorite, simple to make, and perfect for any occasion.

Key Ingredients

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• ¼ cup fresh key lime juice
• 1 tbsp key lime zest
• 1 tsp vanilla extract
• A few drops of green food coloring (optional, for color)

• 1 ½ cups powdered sugar
• 2-3 tbsp key lime juice
• 1 tsp key lime zest

Tools Needed

• Bundt pan
• Stand mixer (or hand mixer)
• Mixing bowls
• Whisk
• Toothpick (for testing doneness)
• Cooling rack

Cooking Instructions

Step 1: Prepare the Cake
Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly.

Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition. Be sure each egg is fully incorporated before adding the next, to ensure a smooth batter.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.

Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.

Step 6: Add Lime and Flavor
Stir in the key lime juice, zest, vanilla extract, and green food coloring (if using).

Step 7: Bake the Cake
Pour the batter into the prepared bundt pan and smooth it out evenly. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.

Step 8: Prepare the Glaze
While the cake is cooling, whisk together powdered sugar, key lime juice, and zest in a small bowl until smooth.

Step 9: Glaze the Cake
Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides of the cake. Allow the glaze to set for 10-15 minutes before serving.

Why You’ll Love This Recipe

Tangy & Sweet Balance: The combination of key lime juice and zest brings a refreshing citrus flavor that perfectly complements the rich, buttery cake.

Moist & Fluffy: The addition of sour cream keeps the cake incredibly moist, while the technique of alternating wet and dry ingredients ensures a light texture.

Simple Yet Impressive: While this cake is easy to make, it has a sophisticated flavor that’s sure to impress at any gathering.

Versatile: Perfect for any occasion – whether it’s a casual family gathering or a celebratory event.

Mistakes to Avoid & Solutions

Mistake 1: Undercooked sausage
Solution: Ensure the sausage is fully browned and cooked through before adding the vegetables. Raw sausage can lead to an unappetizing texture and taste.

Mistake 2: Soggy casserole
Solution: If you add too many tomatoes or don’t drain them properly, the casserole might turn out soggy. Use diced tomatoes drained of their liquid for the best results.

Mistake 3: Overcooked cheese
Solution: Keep an eye on the cheese while baking. Overcooking can cause the cheese to become rubbery rather than melty and golden. Check at the 20-minute mark to ensure it’s just right.

Serving and Pairing Suggestions

Serve as a main dish: This casserole is filling on its own, but if you’re looking for a lighter option, serve it with a simple side salad or roasted vegetables.

Pair with a crisp white wine: A glass of chilled Sauvignon Blanc or Chardonnay complements the richness of the sausage and cheese.

Great for family-style serving: Serve the casserole in the dish itself for a cozy, family-style meal. Everyone can scoop out their portion and enjoy together!

Storage and Reheating Tips

Storing leftovers: Allow the casserole to cool completely before storing in an airtight container. It will stay fresh for up to 3 days in the fridge.

Reheating: To preserve the texture, reheat the casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, microwave individual servings for 1-2 minutes.

FAQs

1. Can I use chicken sausage instead of Italian sausage?
Yes! Chicken sausage is a lighter alternative and will work well in this recipe. Just make sure it’s fully cooked before adding the vegetables.

2. Can I add other vegetables to the casserole?
Absolutely! Feel free to add zucchini, mushrooms, or spinach for more flavor and nutrition.

3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check the sausage label for any gluten-containing additives.

4. Can I make this casserole ahead of time?
Yes, you can prep the casserole the night before, store it in the fridge, and bake it the next day. Just add a few extra minutes to the baking time if you’re starting from cold.

5. Can I freeze the casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) until bubbly and hot.

Tips & Tricks

For extra flavor: Add a sprinkle of red pepper flakes when cooking the sausage to give it a little kick.

Use fresh mozzarella: Fresh mozzarella adds a creamier texture and richer flavor than pre-shredded cheese.

Add herbs: Fresh basil or oregano can be mixed in with the sausage and vegetables for added depth.

Recipe Variations

Vegetarian Version: Swap the sausage for plant-based sausage or crumbled tofu for a vegetarian alternative.

Spicy Sausage: Use spicy Italian sausage for a little heat.

Cheese Twist: Try adding a combination of mozzarella and cheddar for a sharper, more tangy flavor.

Final Thoughts

Baking Gertrude’s Key Lime Pound Cake feels like wrapping up a perfect day in a slice of sunshine. The tangy kick from the key limes paired with the dense, buttery texture of the cake creates a harmony of flavors that is hard to beat. It’s the kind of dessert that doesn’t need to shout to be noticed—each bite reveals a depth of flavor that’s refreshing yet indulgent.

I can’t think of many desserts that blend simplicity and flair the way this cake does. Whether you’re a seasoned baker or a first-timer, this cake will bring a satisfying and memorable twist to your baking routine.