Introduction
Key Lime Pound Cake is a bright, buttery dessert that perfectly balances rich texture with fresh citrus flavor. Inspired by the iconic taste of key lime desserts, this pound cake delivers a dense yet tender crumb infused with real lime juice and zest, then finished with a glossy key lime glaze that soaks into every slice. It’s refreshing, elegant, and completely irresistible.
Unlike traditional heavy pound cakes, this version feels lighter thanks to the citrus notes, making it ideal year-round. It’s perfect for spring and summer gatherings, brunch tables, holidays, or anytime you want a dessert that feels special without being complicated. The tangy lime cuts through the richness of the butter, creating a cake that’s indulgent but never overwhelming.
This cake stores beautifully, slices cleanly, and tastes even better the next day as the flavors deepen. Whether served plain or dressed up with whipped cream and berries, Key Lime Pound Cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream or whole milk
¼ cup fresh key lime juice
2 tablespoons key lime zest
2 teaspoons vanilla extract
For the Key Lime Glaze
1 ½ cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest
Preparation
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.
Step 4: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 5: Add Lime and Finish Batter
Mix in the sour cream (or milk), key lime juice, zest, and vanilla. Reduce mixer speed to low and add the dry ingredients gradually, mixing just until combined.
Variation
Coconut Key Lime Pound Cake: Add shredded coconut to the batter.
Cream Cheese Version: Replace ½ cup butter with cream cheese for extra richness.
Lemon-Lime Cake: Combine lemon and lime zest for a citrus blend.
Mini Pound Cakes: Bake in loaf pans or mini bundt pans.
No-Glaze Option: Dust with powdered sugar for a lighter finish.
Cooking Note
Pound cakes bake slowly. Avoid opening the oven door during the first hour. If the top browns too quickly, tent loosely with foil during the final 20 minutes of baking.
Serving Suggestions
Serve Key Lime Pound Cake sliced with fresh berries, whipped cream, or vanilla ice cream. It pairs beautifully with iced tea, coffee, or sparkling water. For special occasions, garnish with thin lime slices or extra zest.
Tips
Use fresh key lime juice for best flavor.
Zest limes before juicing.
Room-temperature ingredients ensure a smooth batter.
Let the cake cool completely before glazing.
Store tightly wrapped to maintain moisture.
Prep Time
20 minutes
Cooking Time
1 hour 25 minutes
Total Time
1 hour 45 minutes
Nutritional Information (Approximate per slice)
Calories: 430
Protein: 6 g
Sodium: 180 mg
FAQs
Can I use regular limes instead of key limes?
Yes, regular limes work well if key limes aren’t available.
Why is my pound cake dry?
Overbaking or too much flour can cause dryness. Measure carefully.
Can I freeze key lime pound cake?
Yes, wrap tightly and freeze (unglazed) for up to 3 months.
Does the glaze soak into the cake?
Yes, pouring glaze on a slightly warm cake helps absorption.
Can I use bottled lime juice?
Fresh juice is best, but bottled can be used in a pinch.
Conclusion
Key Lime Pound Cake is the perfect blend of classic comfort and bright citrus flavor. With its moist crumb, bold lime taste, and sweet-tangy glaze, this cake feels both refreshing and indulgent. Easy to make and impressive to serve, it’s a dessert you’ll come back to again and again—one slice is never enough. 🍋🍰
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Key Lime Pound Cake – Moist, Buttery Cake with Zesty Citrus Glaze
Ingredients
For the Cake
-
3 cups all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 ½ cups unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
1 cup sour cream or whole milk
-
¼ cup fresh key lime juice
-
2 tablespoons key lime zest
-
2 teaspoons vanilla extract
For the Key Lime Glaze
-
1 ½ cups powdered sugar
-
2–3 tablespoons key lime juice
-
1 teaspoon key lime zest
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Mix in the sour cream (or milk), key lime juice, zest, and vanilla. Reduce mixer speed to low and add the dry ingredients gradually, mixing just until combined.
Notes
Pound cakes bake slowly. Avoid opening the oven door during the first hour. If the top browns too quickly, tent loosely with foil during the final 20 minutes of baking.