What is the difference between key limes and regular limes?

Key limes — also known as Mexican or West Indian limes — are significantly smaller than conventional Persian limes, the most yellow rather than the most vibrant green, and contain the most distinctly more aromatic and the most more properly tart individual juice with a unique floral individual note that Persian limes completely lack. This most specific individual key lime character — both the most tart and the most properly aromatic — is the defining and the most irreplaceable individual characteristic of any authentic key lime dessert.

Can I use Greek yogurt instead of sour cream?

Full-fat Greek yogurt substitutes for sour cream in the same quantity most effectively — the individual fat content and individual tang of full-fat Greek yogurt most closely approximates sour cream for the most similarly moist and the most properly textured individual pound cake result. Non-fat or low-fat Greek yogurt lacks the most essential individual fat content for the most beautifully dense and the most properly moist individual pound cake crumb.

Why might the pound cake crack on top?

A crack down the center top of a pound cake — whether in a loaf or Bundt format — is the most completely normal and the most expected individual result of proper pound cake baking. The most natural crack forms as steam escapes through the most developing crust during the most dramatic initial individual rise phase of baking. The most beautifully cracked top is the most authentic and the most universally recognized hallmark of the most properly baked and the most genuinely homemade individual pound cake.

Key Lime Pound Cake Recipe Easy Moist Bundt Sour Cream Glaze

Description

The most extraordinary moist Key Lime Pound Cake Recipe made by preheating oven to 350°F greasing and flouring Bundt pan or lining 9×5 loaf pan whisking 2 1/2 cups flour 1/2 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1 cup softened butter medium-high 2 minutes adding 2 cups sugar beating 3 minutes light pale and fluffy adding 4 room temperature eggs one at a time beating thoroughly whisking 1 cup room temperature sour cream 1/3 cup fresh key lime juice 2 tbsp key lime zest and 1 tsp vanilla on low alternating flour in 3 additions with sour cream mixture in 2 additions beginning and ending with flour mixing just combined pouring into pan smoothing baking Bundt 55 to 65 minutes loaf 60 to 70 minutes until toothpick clean cooling 15 minutes inverting on rack cooling completely whisking 1 1/2 cups sifted powdered sugar with 3 to 4 tbsp key lime juice to smooth drizzle pouring over cooled cake allowing to set. A completely perfect moist sour cream key lime Bundt loaf glaze pound cake recipe.

Ingredients

Scale

2 1/2 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Unsalted Butter softened

2 cups Granulated Sugar

4 large Eggs room temperature

1 cup Sour Cream room temperature

1/3 cup Fresh Key Lime Juice approximately 8 to 10 key limes

2 tbsp Fresh Key Lime Zest

1 tsp Pure Vanilla Extract

1 1/2 cups Powdered Sugar sifted for glaze

3 to 4 tbsp Fresh Key Lime Juice for glaze

Additional key lime zest for garnish optional

Instructions

1. Preheat oven to 350°F 175°C. Grease and flour Bundt pan most meticulously or line 9×5 loaf pan.

2. Whisk flour, baking powder, baking soda, and salt. Set aside.

3. Beat softened butter medium-high 2 minutes until creamy. Add sugar. Beat 3 minutes light pale and fluffy.

4. Add eggs one at a time. Beat thoroughly after each.

5. Whisk room temperature sour cream, key lime juice, zest, and vanilla in small bowl.

6. On low alternate flour in 3 additions with sour cream mixture in 2 additions beginning and ending with flour. Mix just combined.

7. Pour into pan. Smooth top.

8. Bake Bundt 55 to 65 minutes or loaf 60 to 70 minutes until toothpick clean.

9. Cool 15 minutes in pan. Invert or lift onto wire rack. Cool completely.

10. Whisk powdered sugar and key lime juice to smooth drizzle-able glaze.

11. Pour over completely cooled cake. Allow to set before slicing.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert, Cake, Pound Cake, Summer, Citrus
Method: Baking
Cuisine: American, Florida

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 42g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg

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