Ingredients (Cake)
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter softened
2 3/4 cups granulated sugar
6 large eggs
3 Tbsp key lime juice
1 tsp vanilla extract
1 8 oz sour cream
2 Tbsp key lime zest
Ingredients Glaze:
2 cups powdered sugar
2 oz softened plain cream cheese
2-4 Tbsp lime juice additional to taste
2 tsp lime zest
key lime zest or slices for garnishing
Key Lime Simple Syrup:
1/2 cup key lime juice
1/2 cup granulated sugar
Instructions
Preheat the oven to 325°F. Butter and flour a tube pan. Set aside.
Cake: In a medium size mixing bowl, use a whisk to sift together flour, baking soda and salt.
Using an electric mixer on medium-high, cream together butter and granulated sugar. Beat for 2-3 minutes or until fluffy and pale yellow in color.
To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically. Beat in key lime juice and vanilla extract.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix on low speed until fully combined then increase the speed to medium, beating for 30 seconds or just until fully combined.
Use a large nonstick spatula or spoon to stir in the fresh lime zest by hand. Pour the batter evenly into the prepared pan.
Bake for 1 hour 20-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a wire rack while you make the simple syrup.
To make Key Lime Syrup: In a small saucepan over medium heat cook together lime juice and sugar just until the sugar is completely dissolved. Remove from heat.
Use a long skewer to poke holes all over the cake. Slowly pour lime syrup into holes, repeating until all is used. Cool in pan until it’s just slightly warm then remove from pan and cool completely.
To prepare the Glaze: In a small bowl, use an electric mixer to whip together powdered sugar with cream cheese. Add lime juice and extract. Add additional lime juice to thin to desired consistency 1 Tbsp at a time. Drizzle over the cooled cake. (Alternatively, dust with powdered sugar.)
Decorate with lime zest or lime slices and enjoy.
Store Key Lime Cake in an airtight container at room temperature for 3 days or chilled for up to 7 days.
–Provided by Tonya Lloyd
Key Lime Pound Cake
Click here to download a printable version.
-Provided by Tonya Lloyd