1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light, fluffy, and pale—about 4 to 5 minutes. This step is key for that tender crumb.
4. Add the eggs one at a time, beating well after each addition. I like to think of this as building layers of love into the cake, just like Mama Lou taught me.
5. Mix in the sour cream, fresh key lime juice, key lime zest, vanilla extract, and almond extract if using. The batter will smell heavenly at this point—bright and buttery with that citrus kick.
6. Gradually add the dry ingredients to the wet, mixing gently on low speed until just combined. Avoid overmixing to keep the cake tender.
7. Pour the batter into your prepared pan, smoothing the top with a spatula.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it with foil halfway through baking.
9. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. I find this is the perfect time to brew a pot of tea or call a loved one to share the anticipation.
10. Once cool, you can drizzle a simple glaze made from powdered sugar and key lime juice over the top for extra zing, or dust lightly with powdered sugar.

Ouma once told me that the secret to the perfect pound cake is patience—rushing the cooling or slicing too soon can rob you of that perfect slice. I couldn’t agree more.