Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 3 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 6 large
- Key lime juice: 1/2 cup
- Key lime zest: 2 tablespoons
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the key lime juice and zest.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 6: Pour the batter into the prepared tube pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- To keep your Key Lime Pound Cake moist, store it tightly wrapped at room temperature for up to 3 days.
- For a warm, comforting treat, gently microwave a slice for 15-20 seconds.
- Serve each slice with a dollop of whipped cream and a sprinkle of extra key lime zest for a burst of flavor.
- Chef's tip: Be gentle when mixing the dry ingredients into the wet; overmixing develops gluten and results in a tough cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American