If there is anything more tempting than a pound cake it’s a citrus one, like this Sarasota key lime pound cake. It’s got that luscious, buttery flavor with a hit of zingy citrus in the form of key lime juice in the batter and a lime glaze on top.
If you have a thing for bright, sunny desserts then this cake will be right up your alley! It’s based on a popular one from Sarasota, Florida, where key limes were once grown in abundance. Today most citrus fruit is imported, so it’s rare to find fresh key limes. If you do find them you’re quite lucky, but most groceries now also carry key lime juice- usually near the drink mixers.
How are key limes different from regular limes you might ask? Well the flavor is just a bit brighter and more tart. It’s also a bit more intense of a taste, making it an ideal flavoring for desserts.
Once the cake is cooled a bit you can glaze it with a refreshingly tart mixture of key lime juice and powdered sugar.
Before the glaze sets add some fresh lime zest on top to really amp up the flavor. In my opinion this step adds not only flavor, but it makes the cake so much more enticing visually. And, they do say you eat with your eyes first!
Then slice and enjoy this wonderfully sweet and zesty Sarasota key lime pound cake.
Sarasota Key Lime Pound Cake
Diet: Vegetarian
For the cake:
- 1 stick butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- zest of 2 limes, divided
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup key lime juice
- 1/4 cup milk
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk, plus more if needed
- 1 tablespoon key lime juice
Preparation
- Preheat oven to 350˚F. Cream together butter and sugar. Beat in egg, 1 teaspoon lime zest, and vanilla. In another bowl combine flour, baking powder, baking soda, and salt.
- Combine key lime juice and milk in cup. Alternate adding milk mixture and flour mixture to butter mixture. Stir until uniform in color. Batter will be thick.
- Pour into greased 8"x5" loaf pan and level with back of a spoon. Bake for 40 minutes or until toothpick inserted in center comes out clean.
- Optional glaze: Combine glaze ingredients in small bowl. Add more milk if too thick or more sugar if too thin. Drizzle over completely cooled cake and top with remaining lime zest. Allow to set for 30 minutes before slicing.
Recipe adapted from Visit Sarasota.