Instructions for Key Lime Pound Cake:
Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one.
Mix in the sour cream, key lime zest, key lime juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Instructions for Key Lime Cream Cheese Icing:
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the key lime juice and key lime zest to the cream cheese mixture. Beat until smooth and well combined.
Assembly:
Once the pound cake has cooled completely, spread the Key Lime Cream Cheese Icing over the top of the cake.
Optional: Garnish with additional key lime zest or thin slices of key lime for decoration.
Slice and serve the Key Lime Pound Cake with Key Lime Cream Cheese Icing. Enjoy!
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