What makes a pound cake not rise?

Overmixing or expired baking soda can lead to a dense cake. Always measure carefully and avoid overbeating.

What is the consistency of key lime pie?

Unlike pie, this pound cake is dense yet moist. It has a rich crumb , not a custard texture.

It can sit out safely for up to 2 days , covered. Refrigeration is recommended for longer storage.

Absolutely. Glazing a warm cake causes the glaze to melt off. Wait until it's completely cool.

A pound cake may not rise if the baking soda is expired or if the batter is overmixed, which can deflate the air and make the cake dense.

Key lime pie has a custard-like consistency, while key lime pound cake has a moist and dense crumb typical of a traditional pound cake.

Key lime pound cake can sit out at room temperature for up to 2 days if covered. For longer storage, refrigerate or freeze it.

Yes, always let the pound cake cool completely before glazing. This prevents the glaze from melting off and ensures it sets properly.

Yes, you can substitute sour cream with buttermilk to create a slightly lighter texture and still maintain the rich flavor.

This moist and zesty Key Lime Pound Cake is bursting with citrus flavor, topped with a sweet lime glaze, and perfect for any occasion.

Scale

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the key lime zest, juice, and vanilla extract.
Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Whisk glaze ingredients until smooth and drizzle over cooled cake.