Ingredients
Unsalted butter, softened
Granulated sugar
5 large eggs
1 teaspoon (12g) vanilla extract
1 teaspoon key lime juice (for cake)
3 tablespoons key lime juice (for glaze)
1/2 cup (120ml) sour cream
1/2 cup (120ml) milk
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (50g) powdered sugar
1/4 cup (30g) granulated sugar for glaze (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch tube cake pan
In a large bowl, cream softened butter and 3 cups granulated sugar until light and fluffy
Beat in eggs one at a time, ensuring each is fully incorporated
Add vanilla extract and 1 teaspoon key lime juice for cake
Alternately add sour cream and milk with half of the flour mixture in batches, mixing until just combined
Fold in remaining 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt
Pour batter into prepared pan and sprinkles with the remaining 1/4 cup flour
Bake for 65-75 minutes or until a toothpick inserted comes out clean
Let cake cool completely
Mix 3 tablespoons key lime juice with powdered sugar and a splash of milk to create a thick glaze
Drizzle glaze over cooled cake and let set 10 minutes before serving
Notes
Use room temperature butter and eggs for best texture
Fresh key lime juice provides optimal brightness – substitute with store-bought key lime juice if needed
For a halal twist, add orange or lemon zest to the glaze
Storage: Wrap tightly in plastic and refrigerate for up to 3 days
- Prep Time: 25
- Cook Time: 70
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice of cake with glaze
- Calories: 380
- Sugar: 42g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg