Key Lime Sour Cream Pound Cake | Baker's Table

Baker's Table

Name: Key Lime Sour Cream Pound Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: O Organics Sugar, Organic, Powdered; Lime; Daisy Light Sour Cream; O Organics Cane Sugar, Granulated, Organic; Gold Medal All Purpose Flour with Resealable Bag; Open Nature Brown Free Range Large Eggs - 12 ct; SIGNATURE SELECTS Baking Powder, Double Acting; Bluebonnet Nutrition Vegetable Oil Sticks; Morton Iodized Salt, 26 Ounce; Arm & Hammer Fridge-N-Freezer Baking Soda

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Key Lime Sour Cream Pound Cake

Serves 235 mins prep45 mins cook

This Key Lime and Sour Cream Pound Cake is sweet, dense, and full of bright key lime flavor! Bonus? It's easy to make, a real crowd pleaser, and is the perfect cake to make for any and every occasion!

0 servings

What you need

cup powdered sugar

tbsp lime

cup sour cream

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Open Nature Brown Free Range Large Eggs - 12 ct

brown egg

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

tsp salt

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

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Instructions

Instructions

Cake

Heat oven to 350 °F.

Spray a 9 inch loaf pan with baking spray. Set aside.

In a large bowl, whisk together sour cream, vegetable oil, eggs, egg yolk, and lime juice.

Whisk in flour, sugar, zest, baking powder, baking soda, and salt.

Whisk until smooth.

Pour into prepared pan.

Bake for 65 minutes, or until cake tests done.

Allow to cool 10-15 minutes before turning out.

Icing

In a small bowl, whisk together powdered sugar and lime juice until smooth.

Spread over top of cooled cake.

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