Key Lime Pound Cake

Key Lime Pound Cake is a rich, buttery dessert infused with the vibrant, tangy flavor of key limes. This cake is perfectly dense and moist with a fine crumb and a fresh citrus kick that brightens every bite. I love how the tart lime glaze soaks into the cake, adding even more zing and a glossy finish that makes it both beautiful and irresistible.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and tangy. The buttery pound cake texture pairs beautifully with the bold lime flavor, making it a refreshing twist on a classic. It’s easy to make, looks impressive on a dessert table, and tastes even better the next day. Whether I’m serving it for a special occasion or as a simple treat with coffee, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Key lime juice

• Key lime zest

• Sour cream or buttermilk

• Vanilla extract

For the glaze:

• Powdered sugar

• Key lime juice

• Key lime zest (optional, for extra zing and color)

Directions

1. I preheat the oven to 325°F (163°C) and grease and flour a bundt or loaf pan thoroughly.

2. In a bowl, I whisk together flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

4. I mix in the key lime juice, zest, and vanilla extract.

5. Alternately, I add the flour mixture and sour cream to the batter, beginning and ending with flour, just until combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

8. I cool the cake in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

9. For the glaze, I mix powdered sugar with key lime juice until smooth and pour it over the cooled cake. I let it set before slicing.

Servings and timing

This recipe serves 10 to 12 people and takes about 90 minutes total—20 minutes of prep, 60–70 minutes of baking, and time for cooling and glazing.

Variations

• I sometimes add shredded coconut to the batter for a tropical twist.

• A touch of cream cheese in the glaze makes it extra luscious.

• I use a combination of lemon and lime juice if I’m short on key limes.

• For a richer flavor, I brown the butter before adding it to the batter.

• I like to top it with candied lime slices for decoration when serving for guests.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. It also freezes well—I wrap individual slices or the whole cake tightly and freeze for up to 2 months. To serve, I let it thaw at room temperature and drizzle with extra glaze if desired.

FAQs

Can I use regular limes instead of key limes?

Yes, I often use regular limes when key limes aren’t available. The flavor is slightly different but still delicious.

Why is my pound cake dry?

I make sure not to overbake it, and I use sour cream or buttermilk for moisture. Properly measuring the flour is key, too—spooning it into the cup and leveling it off helps avoid packing.

Do I need a bundt pan?

No, I use a loaf pan if I prefer, but I adjust the baking time slightly and check for doneness with a toothpick.

Can I make this cake ahead of time?

Absolutely. The flavor actually deepens after a day, so I often make it a day in advance and glaze it before serving.

How do I keep the glaze from soaking in too much?

I let the cake cool completely before glazing, and I make a slightly thicker glaze if I want it to sit more on top than absorb into the cake.

Conclusion

Key Lime Pound Cake is a citrus lover’s dream—rich, moist, and bursting with bright lime flavor. I love making it when I want something classic but with a refreshing twist. It’s the perfect treat for spring and summer, and always a hit with family and friends. Whether as a casual snack or a centerpiece dessert, this cake delivers every time.

Key Lime Pound Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes plus cooling
• Yield: 10 to 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Key Lime Pound Cake is a rich, buttery cake infused with the bright, tangy flavor of key limes and topped with a sweet lime glaze. With its dense, moist crumb and fresh citrus notes, it’s a refreshing twist on a classic dessert that’s perfect for any occasion.

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Ingredients

• For the cake:
• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup key lime juice
• 1 tbsp key lime zest
• 1/2 cup sour cream or buttermilk
• 1 tsp vanilla extract
• For the glaze:
• 1 1/4 cups powdered sugar
• 2–3 tbsp key lime juice
• 1/2 tsp key lime zest (optional)

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Instructions

1. Preheat oven to 325°F (163°C) and grease/flour a bundt or loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add key lime juice, zest, and vanilla to the batter.
5. Alternately add flour mixture and sour cream, starting and ending with flour. Mix just until combined.
6. Pour batter into prepared pan, smooth the top, and bake for 60–70 minutes, until a toothpick comes out clean.
7. Cool in pan 10–15 minutes, then turn out onto a wire rack to cool completely.
8. Whisk together powdered sugar, key lime juice, and zest for the glaze. Drizzle over cooled cake and let set before slicing.

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Notes

• Add shredded coconut for a tropical twist.
• Use cream cheese in the glaze for richness.
• Lemon-lime juice mix works if you’re out of key limes.
• Brown the butter for a nuttier flavor.
• Decorate with candied lime slices for a festive presentation.

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Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 36g
• Sodium: 190mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg