Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients:
For the Key Lime Pound Cake:
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– ½ cup sour cream
– Zest of 2 key limes
– ¼ cup key lime juice (freshly squeezed)
For the Key Lime Cream Cheese Icing:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tbsp key lime juice (freshly squeezed)
– Zest of 1 key lime
– Pinch of salt
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, sour cream, lime zest, and lime juice until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
8. While the cake is cooling, prepare the Key Lime Cream Cheese Icing. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
9. Gradually add the powdered sugar, mixing on low speed until combined. Then, add the key lime juice, lime zest, and a pinch of salt. Beat until the icing is smooth and fluffy.
10. Once the cake is completely cool, spread the Key Lime Cream Cheese Icing generously over the top. Allow the icing to set for a few minutes before slicing.
11. Serve the cake on a simple white plate, and enjoy the vibrant flavors of the key lime pound cake with its creamy icing.
Cooking Time: 1 hour 10 minutes (including baking and cooling time)
Servings: 10-12 slices
Calories: Approximately 350 calories per slice (varies based on serving size and icing)
Cooking Tips:
– For an extra burst of flavor, you can add a few drops of key lime extract to the batter or icing.
– This cake can be stored in an airtight container in the refrigerator for up to 5 days.
– Garnish with additional lime zest or thin lime slices for a decorative touch before serving.
Key Lime Pound Cake with Key Lime Cream Cheese Icing
