Moist and Tangy Key Lime Pound Cake

Save this recipe on:

Bright, zesty, and irresistibly moist, this Key Lime Pound Cake is a sunny slice of citrus heaven. Perfectly balancing tart key lime flavor with a rich, buttery crumb, this cake stands out on any dessert table. Whether you’re entertaining guests, baking for a spring brunch, or simply treating yourself to a slice of sunshine, this pound cake delivers a fresh burst of flavor in every bite.

What makes this cake unforgettable is its vibrant lime essence, paired with a luscious glaze that gently drips over the golden crust. Its subtle green hue hints at the citrusy punch inside, while the soft, tender texture makes it melt-in-your-mouth delicious. One slice won’t be enough—this is the kind of cake that keeps everyone coming back for more.

---

Ingredients for this Key Lime Pound Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup key lime juice (fresh or bottled)
• 1 tablespoon key lime zest
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons key lime juice
• Extra lime zest for garnish (optional)

---

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan, ensuring every curve and corner is well-coated to avoid sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step usually takes about 3-5 minutes and sets the foundation for a tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This helps maintain the batter’s emulsification and gives the cake structure.

Step 4: Flavor Boost

Stir in the key lime juice, zest, and vanilla extract. The aroma should immediately brighten your kitchen with citrusy freshness.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, alternating with sour cream. Start and end with the flour mixture for best results.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Step 7: Make and Drizzle the Glaze

Whisk together the powdered sugar and key lime juice until you reach a thick but pourable consistency. Drizzle over the cooled cake and garnish with extra zest or lime slices if desired.

---

Frequently Asked Questions

Can I use regular lime instead of key lime?

Yes, regular limes work in a pinch, though the flavor will be slightly less floral and more acidic than traditional key lime.

Can I make this cake ahead of time?

Absolutely! It keeps very well, and actually tastes better the next day as the lime flavor settles in.

What if I don’t have sour cream?

You can substitute Greek yogurt or buttermilk. Just maintain the same quantity for best texture.

Can I bake this in a loaf pan?

Yes, it fits a standard loaf pan beautifully, but you may need to adjust the baking time slightly.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

How thick should the glaze be?

Aim for a consistency that slowly drips off a spoon. It should coat the cake but not run off completely.

---

Print

Save this recipe on: