{"id":6177,"date":"2025-03-07T12:41:05","date_gmt":"2025-03-07T12:41:05","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=6177"},"modified":"2025-03-07T12:41:05","modified_gmt":"2025-03-07T12:41:05","slug":"key-lime-pound-cake","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/key-lime-pound-cake\/","title":{"rendered":"Key Lime Pound Cake"},"content":{"rendered":"

Why You\u2019ll Love This Recipe
\nThere\u2019s so much to adore about Key Lime Pound Cake. Here\u2019s why it\u2019s a must-try:
\nBright and Tangy : The zesty Key lime flavor adds a refreshing tropical twist to a classic pound cake.
\nRich and Buttery : The dense, moist crumb of the pound cake provides the perfect base for the citrusy glaze.
\nEasy to Make : Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
\nVersatile : Serve it plain, with whipped cream, or alongside fresh berries for an elegant touch.
\nMake-Ahead Friendly : This cake tastes even better the next day, making it ideal for meal prep or entertaining.
\nIngredients You\u2019ll Need
\nThe secret to this cake lies in its simple yet indulgent combination of ingredients. Here\u2019s what you\u2019ll need:<\/p>\n

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Para la Tarta:
\n1 cup unsalted butter (softened to room temperature)
\n1 \u00bd cups granulated sugar
\n4 large eggs (room temperature)
\n2 teaspoons vanilla extract
\nZest and juice of 4\u20136 Key limes (about \u00bc cup fresh juice; regular limes can be substituted if needed)
\n2 \u00be cups all-purpose flour
\n\u00bd teaspoon baking powder
\n\u00bd Cucharadita de bicarbonato de sodio
\n\u00bd Cucharadita de sal
\n1 cup buttermilk (room temperature)
\nFor the Glaze:
\n1 cup powdered sugar
\n2\u20133 tablespoons Key lime juice (adjust for desired consistency)
\n1 teaspoon Key lime zest (optional, for extra flavor and garnish)
\nStep-by-Step Instructions
\nReady to whip up this zesty, buttery delight? Follow these easy steps:<\/p>\n

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Step 1: Preheat Your Oven
\nPreheat your oven to 325\u00b0F (165\u00b0C) . Grease and flour a loaf pan (9\u00d75 inches) or line it with parchment paper for easy removal.
\nStep 2: Cream the Butter and Sugar
\nIn a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2\u20133 minutes.
\nAdd the eggs one at a time, beating well after each addition. Mix in the vanilla extract, Key lime zest, and Key lime juice.
\nStep 3: Combine Dry Ingredients
\nIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
\nGradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
\nStep 4: Bake the Cake<\/p>\n

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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
\nBake in the preheated oven for 60\u201370 minutes , or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
\nLet the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
\nStep 5: Make the Glaze
\nIn a small bowl, whisk together the powdered sugar and Key lime juice until smooth. Add more juice (or sugar) as needed to achieve your desired consistency.
\nDrizzle the glaze evenly over the cooled cake and sprinkle with additional Key lime zest for garnish, if desired.
\nStep 6: Serve and Enjoy
\nSlice the cake and serve it plain, with a dollop of whipped cream, or alongside fresh berries for a pop of color and flavor.
\nStore leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.<\/p>\n

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