Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ¼ cup fresh key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar + ~2 tablespoons fresh key lime juice (adjust for consistency)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately mix in flour mixture and sour cream, beginning and ending with flour. Mix just until combined.
- Stir in key lime juice, zest, and vanilla extract.
- Pour batter into prepared pan, smoothing the top.
- Bake for 55–65 minutes, until a toothpick comes out with moist crumbs and top is golden.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk glaze ingredients until smooth and pourable. Drizzle over cooled cake and let set before slicing.
Notes
- Use regular limes if key limes aren’t available.
- Fold in chopped pecans or toasted coconut for texture.
- Swap glaze for cream cheese frosting for a richer version.
- Convert into muffins or mini-loaves (bake ~30 minutes for muffins).
- Use gluten-free 1:1 flour blend for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 420
- Sugar: 34g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
