Can I use regular lime juice instead of key lime juice?

Regular Persian lime juice substitutes directly in the same quantity and produces an equally bright and equally citrus-tart individual pound cake with a slightly less intensely aromatic and the most slightly less distinctive lime character than authentic key lime juice. The flavor will be genuinely delicious and the most properly tart — key lime juice produces the most classically authentic Florida Key Lime flavor.

Can I make this ahead of time?

Yes, and it is the most strongly recommended approach. The pound cake tastes the most extraordinarily developed and the most deeply flavored one full day after baking when the key lime flavor has the most completely permeated every crumb. Bake the day before, cool completely, wrap in plastic, and glaze on the day of serving for the most properly fresh and the most beautifully glossy glaze finish.

Why did my pound cake crack on top?

A crack down the center top of a pound cake is the most completely normal and the most expected result — it is not a sign of an improperly baked cake. The crack forms as steam escapes through the most tender center of the developing crust during the most rapid initial rise phase of baking. The most beautifully cracked top is a hallmark of the most properly baked and the most authentically homemade individual pound cake.

Key Lime Pound Cake Easy Moist Tangy Butter Loaf Glaze Recipe

Description

The most extraordinary moist tangy Key Lime Pound Cake made by preheating oven to 350°F greasing loaf pan whisking 1 1/2 cups flour 1 1/2 tsp baking powder and 1/2 tsp salt setting aside beating 1/2 cup room temperature softened butter and 1 cup sugar 3 to 5 minutes until light and fluffy adding 2 room temperature eggs one at a time mixing thoroughly after each stirring in 1/2 cup fresh key lime juice 1 tsp vanilla and optional zest gradually adding dry ingredients just until combined pouring into loaf pan smoothing top and baking 50 to 60 minutes until toothpick clean and edges pulling away cooling completely in pan then mixing 1 cup powdered sugar with 2 to 3 tbsp key lime juice to smooth drizzle-able glaze drizzling over cooled cake. A completely perfect fresh key lime pound cake loaf recipe.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 cup Unsalted Butter softened to room temperature

1 cup Granulated Sugar

2 large Eggs room temperature

1/2 cup Fresh Key Lime Juice

1 tsp Pure Vanilla Extract

Fresh Key Lime Zest optional but recommended

1 cup Powdered Sugar for glaze

2 to 3 tbsp Fresh Key Lime Juice for glaze

Instructions

1. Preheat oven to 350°F 175°C. Grease loaf pan.

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

3. Beat room temperature butter and sugar 3 to 5 minutes until light and fluffy.

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

5. Stir in key lime juice, vanilla, and optional zest.

6. Gradually add dry ingredients until just combined. Do not overmix.

7. Pour into loaf pan. Smooth top.

8. Bake 50 to 60 minutes until toothpick clean and edges pulling away.

9. Cool completely in pan.

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

11. Drizzle glaze over completely cooled cake.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Cake, Loaf, Citrus
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 28g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: key lime pound cake, easy moist tangy key lime pound cake recipe fresh key lime juice zest butter, best key lime loaf cake glaze, simple fresh key lime pound cake loaf