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–+ servings
250ml Lime Infused Olive Oil – bright citrus infusion
Garden Infuzions

Key Lime Pound Cake with Lime Infused Olive Oil

Bright key lime, buttery pound cake, and a glossy lime-kissed crumb come together in a sunny dessert that feels cheerful, rich, and easy to love.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/4 cup Lime Infused Olive Oil
  • 1/2 cup sour cream
  • 2 tablespoons fresh key lime juice
  • 1 tablespoon key lime zest
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 cup whole milk
  • 1 cup powdered sugar
  • 1 1/2 tablespoons key lime juice
  • 1 teaspoon Lime Infused Olive Oil
  • 1 teaspoon lime zest

Equipment

  • 1 9x5-inch loaf pan or 10-cup Bundt pan Greased and floured
  • 2 Mixing bowls One large, one medium
  • 1 Electric mixer Hand or stand mixer
  • 1 whisk For glaze
  • 1 wire rack For cooling
  • 1 set Measuring cups and spoons Standard US measurements
  • 1 rubber spatula For folding and scraping

Method
 

Instructions
  1. 1. Preheat the oven to 325°F. Grease and flour a 9x5-inch loaf pan or 10-cup Bundt pan.
  2. 2. In a large bowl, cream the butter and sugar together until pale and fluffy.
  3. 3. Beat in the eggs one at a time, mixing well after each addition.
  4. 4. Mix in the Lime Infused Olive Oil, sour cream, key lime juice, key lime zest, and vanilla until the batter looks smooth.
  5. 5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. 6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, and mix just until combined.
  7. 7. Spoon the batter into the prepared pan and smooth the top.
  8. 8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. 9. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  10. 10. Whisk the powdered sugar, key lime juice, Lime Infused Olive Oil, and lime zest together until smooth, then drizzle over the cooled cake.

Notes

For the brightest flavor, use fresh key lime juice and zest. If you do not have key limes, regular limes work well, though the flavor will be a little sharper. Let the glaze set before slicing for cleaner pieces.

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