Ingredients
Scale
- 1 ½ cups all-purpose flour (for a gluten-free option, try a 1:1 gluten-free baking flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (or use coconut oil for a subtle twist)
- 1 ¼ cups granulated sugar
- 4 large eggs, at room temperature
- ¼ cup sour cream (you can substitute with Greek yogurt)
- 2 tablespoons freshly grated lime zest (about 3–4 key limes)
- ¼ cup fresh key lime juice (bottled works in a pinch, but fresh is best!)
- 1 teaspoon vanilla extract
- Optional: pinch of vanilla bean powder for extra depth
Instructions
- Preheat your oven to 325°F and grease a 9×5-inch loaf pan. I like to line mine with parchment paper for easy removal—because who wants to wrestle a cake when you’re already juggling dinner and bedtime?
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, cream the softened butter and sugar together until the mixture is light, fluffy, and pale—about 4 minutes. This step is key for a tender crumb, so don’t rush it!
- Add eggs one at a time, beating well after each addition. This is where I remind myself to pause and breathe because, trust me, the kids will be back asking for snacks any second.
- Mix in the sour cream, lime zest, lime juice, and vanilla extract until just combined. The lime zest is my secret weapon—it adds such a fresh punch that makes this pound cake stand out.
- Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Overmixing can make the cake tough, so be gentle and stop as soon as everything is combined.
- Pour the batter into your prepared pan and smooth the top with a spatula. I usually lick the spatula clean here—no shame!
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens vary, and no one wants a dry cake.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This waiting game is tough, but the cake slices better when cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Key Lime Pound Cake, recipe, cooking, food
