Gertrude’s Key Lime Pound Cake
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.
Ingredients
- 1 cup unsalted butter
- 2½ 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
- 1½ cups powdered sugar
- A few drops of green food coloring (optional)
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- Cream together softened butter and granulated sugar for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients.
- Stir in key lime juice, zest, vanilla extract, and food coloring (optional).
- Pour batter into the bundt pan and bake for 75-85 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes.
- Whisk powdered sugar, key lime juice, and zest until smooth.
- Drizzle the glaze over the cooled cake and let it set for 10-15 minutes before serving.