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This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It’s now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia Preheat oven to 350°.
Loaded with heaps of fragrant lemon zest and fresh lemon juice, this decadent lemon pound cake is for true lemon dessert lovers or anyone looking for a bright, sunny sweet. Be sure to get an extra lemon for the topping, because the cake is amazing on its own, but it’s even better with a generous drizzle of sweet-tart lemon glaze.
Mix in the vanilla extract and lemon juice. Next, you’ll combine the dry ingredients with the wet ingredients, adding the flour mixture into the butter/sugar mixture, alternating with sour cream. Sour cream brings irresistible richness to this recipe, and even more tang! Spoon the batter into the Bundt pan and bake for about 1 hour.
Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2″-x-4 1⁄2″ loaf pan. In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla.
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