Introduction
Transport your taste buds to a sunny paradise with Gertrude’s Key Lime Pound Cake. This delightful cake captures the tangy sweetness of fresh key limes, offering a refreshing twist on a classic pound cake. Perfect for gatherings, celebrations, or a simple afternoon treat, this pound cake is sure to impress with its vibrant flavor and moist texture.
Detailed Ingredients with measures
unsalted butter, softened – 227 grams
granulated sugar – 500 grams
large eggs – 5
all-purpose flour – 375 grams
baking soda – 1.5 grams
salt – 1.5 grams
sour cream – 240 ml
fresh key lime juice – 60 ml
key lime zest – 1 tbsp
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Prepare a 10-inch bundt pan by greasing and flouring it well, ensuring that your cake will slide out effortlessly after baking.
Step 2: Creaming the Butter and Sugar
In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter and granulated sugar. Beat the mixture until it becomes light and fluffy, filling the kitchen with a sweet buttery aroma.
Step 3: Incorporating the Eggs
Add the large eggs one at a time into the creamed mixture. Make sure to beat well after each addition, allowing the eggs to fully incorporate and enrich that lovely, fluffy texture.
Step 4: Mixing Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour.
Step 5: Combining Wet and Dry Ingredients
Gradually add the flour mixture to the butter and egg mixture, alternating with sour cream, starting and ending with the flour. Mix just until the ingredients are blended, avoiding overmixing to maintain a tender crumb.
Step 6: Adding Flavor
Stir in the fresh key lime juice and zest until fully incorporated, allowing the vibrant citrus notes to infuse the batter. The combination of tart and sweet will awaken your senses.
Step 7: Prepare for Baking
Pour the batter into the prepared bundt pan. Use a spatula to spread the batter evenly, smoothing out the top for a beautiful finish.
Step 8: Baking the Cake
Place the bundt pan in the preheated oven and bake for 75-90 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean, signaling that your cake is perfectly baked and ready to cool.
Step 9: Cooling the Cake
Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely, filling your kitchen with the delightful aroma of key lime.
Step 10: Optional Finishing Touch
Once the cake is completely cooled, you may dust it with powdered sugar before serving, adding a touch of elegance and sweetness to this zesty treat.
Notes
Storage
Store the cooled pound cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You may also freeze slices for later enjoyment.
Flavor Enhancement
For a more intense key lime flavor, consider adding extra zest and juice, adjusting according to your taste preference.
Cake Consistency
Be careful not to overmix the batter after adding the dry ingredients, as this can lead to a denser cake texture. The goal is to keep it light and airy.
Serving Suggestions
Pair your key lime pound cake with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the refreshing flavors. Fresh berries can also complement the cake beautifully.
Garnishing Option
You may also want to garnish with additional key lime zest or a light drizzle of key lime glaze for added sweetness and visual appeal.
Cook Techniques
1. Creaming Butter and Sugar
This technique involves mixing softened butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, which helps leaven the cake and contributes to its tender texture.
2. Incorporating Eggs
Add the eggs one at a time, ensuring each is fully beaten into the mixture before adding the next. This allows for better emulsification and a smoother batter, leading to a finer crumb in the finished cake.
3. Alternating Dry and Wet Ingredients
When combining the dry ingredients (flour, baking soda, salt) with wet ingredients (sour cream), alternate between the two. Start and end with the dry ingredients. This method helps prevent overmixing and keeps the cake light.
4. Zesting Citrus
Use a microplane or fine grater to zest the key limes. Be careful to only remove the green outer layer of the peel, as the white pith underneath can be bitter. Zest adds intense flavor without acidity.
5. Baking in a Bundt Pan
Baking in a bundt pan can provide a beautifully shaped cake and allows for even baking. Ensure the pan is well-greased and floured to prevent sticking and to achieve a clean release.
6. Toothpick Test for Doneness
Check for cake doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, indicating that the cake is fully baked and will remain moist.
7. Cooling the Cake
Allow the cake to cool in the pan for a short time before inverting it onto a wire rack. This helps it set before it’s moved, preventing breakage and maintaining its shape.
FAQ
Can I use bottled key lime juice instead of fresh?
While fresh key lime juice is recommended for the best flavor, bottled juice can be used in a pinch. However, the taste may not be as vibrant.
What can I substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or a mixture of cream cheese and milk for a similar texture and tanginess.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for up to one week.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to three months.
Is it necessary to use a bundt pan?
While a bundt pan is traditional for this recipe, you can use a regular cake pan. However, baking times may vary.
Can I add more zest for extra flavor?
Yes, you can increase the amount of key lime zest for a stronger citrus flavor if desired.
Should I adjust baking time if I use a different pan?
Yes, if you use a different pan, the baking time may vary. Start checking for doneness about 10-15 minutes earlier than the recipe suggests.
Conclusion
Gertrude’s Key Lime Pound Cake is a delightful treat that embodies the bright and zesty flavors of key limes. Its moist texture, combined with the rich taste of butter and sweetness of sugar, offers a refreshing escape into a sunny paradise with every bite. Perfect for any occasion, this cake is sure to become a beloved favorite.
More recipes suggestions and combination
Lemon Blueberry Pound Cake
Combine the zestiness of lemons with plump blueberries for a vibrant and fruity twist on the classic pound cake.
Coconut Chocolate Chip Pound Cake
Incorporate shredded coconut and dark chocolate chips for a tropical flavor and a decadent surprise in every slice.
Almond Joy Pound Cake
Add chopped almonds and coconut flakes, drizzling with chocolate ganache for a rich and nutty twist reminiscent of the beloved candy bar.
Orange Creamsicle Pound Cake
Infuse the batter with fresh orange juice and zest while adding a swirl of vanilla for a refreshing dessert that captures the essence of summer.
Vanilla Bean Pound Cake
Keep it classic with a rich vanilla bean flavor, enhancing the traditional pound cake with flecks of real vanilla for an aromatic delight.
Pineapple Upside-Down Pound Cake
Add sweet caramelized pineapple rings on top, transforming a simple pound cake into a tropical dessert fiesta.
