Key Lime Pound Cake

Key Lime Pound Cake 🍋🍰

Bright, buttery, and wonderfully moist, this Key Lime Pound Cake is bursting with fresh citrus flavor. Made with sour cream for a tender crumb and finished with a tangy key lime glaze, it’s the perfect dessert for spring, summer, holidays, or whenever you’re craving a refreshing treat.

Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: About 1 hour 30 minutes
Servings: 12–14

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup key lime juice
  • 1 tablespoon key lime zest (about 2–3 key limes)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Key Lime Glaze

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons key lime juice
  • 1 teaspoon key lime zest (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.

Step 4: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition.

Step 5: Add the Flavorings

Mix in:

  • Sour cream
  • Key lime juice
  • Key lime zest
  • Vanilla extract

The batter may look slightly curdled—this is normal.

Step 6: Combine

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

Step 7: Bake

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

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool

Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Make the Glaze

In a small bowl, whisk together:

  • Powdered sugar
  • Key lime juice

Add more juice or powdered sugar until you reach your desired consistency.

Stir in the zest if using.

Drizzle the glaze generously over the cooled cake.

Optional Garnishes

  • Thin lime slices
  • Extra lime zest
  • Fresh whipped cream
  • Toasted coconut
  • Fresh berries
  • Mint leaves

Tips for the Best Pound Cake

  • Bring the butter, eggs, and sour cream to room temperature before mixing.
  • Measure the flour carefully by spooning it into the measuring cup and leveling it off.
  • Don’t overmix the batter once the flour is added.
  • Let the cake cool completely before glazing.
  • Fresh key lime juice and zest provide the brightest flavor, but bottled key lime juice can also be used if fresh key limes aren’t available.

Storage

Store the cake in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Freezing

Wrap the unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Serving Suggestions

This Key Lime Pound Cake pairs beautifully with:

  • Fresh berries
  • Vanilla ice cream
  • Whipped cream
  • Hot coffee
  • Iced tea
  • Lemonade

Every slice is rich, buttery, and filled with refreshing citrus flavor. Whether you’re serving it at a family gathering, holiday celebration, or simply enjoying a piece with your afternoon coffee, this Key Lime Pound Cake is sure to become a favorite! 🍋💚🍰

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