Name: Key Lime Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sour cream; 1/4 cup key lime juice; 1 tablespoon key lime zest; 1 teaspoon vanilla extract; For the Glaze:; 1 cup powdered sugar; 2 tablespoons key lime juice; 1 teaspoon key lime zest

Moist, zesty, and rich, this Key Lime Pound Cake is the perfect fusion of buttery sweetness and citrus tang. A refreshing twist on the classic Southern dessert, it’s ideal for spring and summer gatherings. With the perfect balance of key lime flavor, this cake is sure to impress friends and family alike.

Why You’ll Love This Recipe

I absolutely love how this Key Lime Pound Cake combines the richness of a classic pound cake with the refreshing zing of key lime. It’s an easy way to enjoy the tropical flavor of key limes without a lot of fuss. The combination of buttery sweetness and tangy citrus is incredibly satisfying, and the glaze adds that perfect finishing touch. This cake is perfect for spring and summer gatherings, but it’s so good that I often make it year-round. Whether served as a dessert or an afternoon snack with tea, it never disappoints.

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup key lime juice

1 tablespoon key lime zest

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2 tablespoons key lime juice

1 teaspoon key lime zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.

In a large bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with the flour mixture.

Stir in the key lime juice, zest, and vanilla extract. Mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

While the cake is cooling, whisk together the powdered sugar, key lime juice, and zest to make the glaze. Drizzle over the cooled cake before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 70 minutes

Total Time: 1 hour 30 minutes

Servings: 12 servings

Variations

While this Key Lime Pound Cake is already delicious as is, there are a few ways to make it your own:

Add coconut: I love adding shredded coconut to the batter for an extra tropical twist.

Use regular limes: If key limes are hard to find, you can substitute regular lime juice and zest.

Add a touch of alcohol: A splash of rum or limoncello in the glaze can elevate the flavor for an adult version of this cake.

Storage/Reheating

I like to store this cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, it can be refrigerated for up to a week. If I want to enjoy it warm, I’ll microwave individual slices for about 15-20 seconds. The glaze may soften a bit, but it’ll still taste amazing!

Related Recipes:

Strawberry Cheesecake Filling Pound Cake

FAQs

Can I make this cake ahead of time?

Yes, this cake keeps well for a few days, so it’s great for preparing in advance. I usually make it the day before I plan to serve it.

Can I freeze this cake?

Absolutely! I like to wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. When ready to eat, just thaw it at room temperature and drizzle with the glaze.

Can I make this cake without a bundt pan?

Yes, you can bake this cake in a 9×13-inch baking pan or a regular round cake pan. The baking time may need to be adjusted, so check for doneness by inserting a toothpick.

What can I use instead of sour cream?

I’ve had success substituting sour cream with Greek yogurt, which will give the cake a similar moist texture.

Can I add more key lime juice for extra tartness?

If you love more of a tart flavor, feel free to increase the amount of key lime juice slightly. Just be cautious not to add too much, as it could alter the consistency of the batter.

Conclusion

This Key Lime Pound Cake is the perfect dessert for any occasion, offering a refreshing twist on the classic pound cake. With its rich, buttery texture and vibrant citrus flavor, it’s guaranteed to be a hit at any gathering. Whether you enjoy it with a cup of coffee in the morning or as a sweet treat after dinner, I’m sure you’ll love this cake as much as I do!

📖 Recipe: