Ingredients
Scale
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- ½ cup sour cream
- ¼ cup whole milk
- ¼ cup fresh key lime juice (about 6–7 key limes)
- 2 tablespoons finely grated key lime zest
- 1 teaspoon pure vanilla extract
Substitution suggestions: If you can’t find key limes, fresh regular lime juice works in a pinch, though the flavor will be less intense. For a dairy-free version, swap the butter for coconut oil and use coconut yogurt in place of sour cream.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal. When I bake with my daughters Olivia and Isabella, they love helping with this part—dusting the pan always feels like a special little ritual.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside. This step reminds me of Nonna Rosa’s precision—she always said, “Sifting is like breathing life into the flour.”
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until pale and fluffy, about 4 to 5 minutes. This creaming step is crucial—it’s where the cake gains its tender crumb.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are at room temperature to avoid curdling. My mother Elena taught me that patience here makes all the difference.
- Mix in the vanilla extract, key lime zest, and freshly squeezed key lime juice until fully incorporated.
- Alternately add the dry ingredients and the sour cream-milk mixture (combine sour cream and milk before adding), beginning and ending with the dry ingredients. Mix gently on low speed just until combined—overmixing can make the cake dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This is always the moment I pause to take a deep breath and imagine the smiles this cake will bring.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye after 55 minutes. The cake should be golden with a slight spring when pressed gently.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. My daughters love this part—waiting is hard but worth it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
