Key Lime Pound Cake Recipe

Dreaming of a dessert that’s equal parts tangy, sweet, and melt-in-your-mouth moist? This Key Lime Pound Cake is the answer. A classic pound cake gets a sun-kissed twist with a burst of fresh key lime juice and zest, all wrapped in a velvety crumb and draped in a bright citrus glaze. It’s the kind of bake that brings summer to your table, whether you’re hosting a festive brunch or need a slice with your afternoon tea. If you’ve never tried a cake that’s both luxuriously dense and head-turningly zesty, this one will have you hooked after the very first forkful.

this Recipe

Ingredients You’ll Need

This Key Lime Pound Cake comes together with simple pantry heroes, each one adding a crucial element—think rich butter for tenderness, real key limes for zing, and a tangy glaze for that beautiful finish. Gather them all, and you’re already halfway to citrus heaven!

• Unsalted butter (1 cup, softened): Essential for a silky, tender crumb and rich buttery flavor.
• Granulated sugar (2 ½ cups): Brings sweetness that balances the bright citrus notes.
• Large eggs (6, room temperature): The secret to pound cake’s classic structure and richness.
• All-purpose flour (3 cups): Foundation of the cake, providing body without excess density.
• Baking soda (½ teaspoon): Lends just enough lift for a pleasing, soft crumb.
• Salt (½ teaspoon): Sharpens flavors and keeps things from tasting flat.
• Sour cream (1 cup): Makes the cake exceptionally moist and adds a layer of gentle tang.
• Key lime juice (¼ cup, fresh or bottled): The star ingredient for that signature citrus punch.
• Key lime zest (1 tablespoon): Adds aromatic oils for extra fragrance and flavor.
• Vanilla extract (1 teaspoon): Rounds out the flavors for a balanced finish.

• Powdered sugar (1 cup, for the glaze): Creates a lusciously sweet, smooth topping.
• Key lime juice (2–3 tablespoons, for the glaze): Ensures a pop of citrus in every bite of glaze.
• Key lime zest (½ teaspoon, for the glaze): Introduces color and fresh brightness to the final drizzle.

How to Make Key Lime Pound Cake

Step 1: Prep the Pan and Oven

Set the stage for cake perfection by preheating your oven to 325°F (163°C) and generously greasing and flouring a 10-inch bundt or tube pan. This helps the Key Lime Pound Cake release beautifully once baked, leaving all those elegant swirls and edges intact—no sticking allowed!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. Don’t rush this step—3 to 5 minutes of mixing incorporates air, making the finished cake airy instead of dense.

Step 3: Add the Eggs

Introduce the eggs one at a time, giving each a thorough mix before adding the next. This slow and steady approach keeps the batter silky-smooth and ensures every slice of your Key Lime Pound Cake is rich and tender.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This little step prevents lumps and helps the cake rise evenly in the oven.

Step 5: Alternate with Sour Cream

Gradually add the dry ingredients to the butter mixture, alternating with spoonfuls of sour cream. Beginning and ending with the dry ingredients, fold everything gently to keep the air in the batter and avoid overmixing.

Step 6: Add Key Lime Magic and Finish Batter

Stir in the key lime juice, zest, and vanilla extract until just combined. You’ll see flecks of zest and smell that wonderful aroma—this is where the Key Lime Pound Cake truly comes to life!

Step 7: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 75–85 minutes, checking with a toothpick; it should come out clean with just a crumb or two attached when ready.

Step 8: Cool and Turn Out

Let the cake rest in the pan for 10 minutes. Then, carefully invert it onto a wire rack so it can cool completely without sweating on the bottom—patience pays off with the best texture.

Step 9: Whisk Up the Key Lime Glaze

Once the cake is fully cool, blend together the powdered sugar, key lime juice, and zest for a smooth, pourable glaze. Drizzle generously over the top, letting sweet-tart ribbons trickle down every curve.

How to Serve Key Lime Pound Cake

Garnishes

Go with a dusting of extra key lime zest for color, a few paper-thin lime slices, or even edible flowers if you want to turn your Key Lime Pound Cake into a centerpiece. A dollop of whipped cream and sprigs of mint add a touch of elegance and freshness.

Side Dishes

Serve thick slices alongside fresh berries—think raspberries or strawberries for a juicy contrast—or pair with a scoop of coconut or vanilla ice cream for a dreamy dessert plate. The bright, citrusy tones also pair well with a hot cup of coffee or a tall glass of sweet tea.

Creative Ways to Present

Transform this treat into single-serve parfaits by layering cubes of Key Lime Pound Cake with yogurt and fruit in glasses. Or, cut into petite squares for an afternoon tea tray. Feeling fancy? Toast slices lightly and top with a swipe of mascarpone and a sprinkle of toasted coconut!

Make Ahead and Storage

Storing Leftovers

Keep your Key Lime Pound Cake ultra-fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature or in the fridge. It stays moist and flavorful for up to 5 days—perfect for sneaking an extra slice!

Freezing

Yes, this cake freezes beautifully. Wrap individual slices or the whole cake (unglazed is best) in multiple layers of plastic or foil, then freeze for up to 2 months. Thaw at room temperature and glaze just before serving for maximum freshness.

Reheating

To enjoy a just-baked taste, give slices a quick 10-second zap in the microwave. If frozen, let cake thaw before gently warming. The aroma of citrus will be irresistible all over again!

FAQs

Can I use regular lime juice instead of key lime juice?

Absolutely! If fresh or bottled key lime juice isn’t available, regular Persian lime juice will work in a pinch. The flavor will be a bit less floral but still deliciously citrusy.

Why do I need to alternate adding flour and sour cream?

Alternating helps keep the batter smooth and prevents overmixing, ensuring your Key Lime Pound Cake turns out tender instead of tough or rubbery.

What’s the best way to zest key limes?

Use a microplane or the fine side of a grater to gently remove just the green outer layer. The zest packs tons of flavor; avoid the bitter white pith underneath.

How do I know when the cake is done baking?

Ovens vary, so begin checking at the 75-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, your Key Lime Pound Cake is ready to cool!

Can I make this recipe in loaf pans instead of a bundt pan?

Definitely. Divide the batter between two standard loaf pans, reduce the baking time to about 50–60 minutes, and watch carefully for doneness.

Final Thoughts

If you adore citrus-packed desserts or simply want to bake something that sings with fresh, sunny flavor, this Key Lime Pound Cake is a must-try. It’s a favorite in my kitchen for gatherings or a treat-yourself moment, and I hope it becomes a go-to in yours, too!

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