Key Lime Pound Cake with Key Lime Glaze Recipe

If you’re looking for a dessert that captures the sunny zing of citrus and the cozy comfort of a pound cake, let me introduce you to the Key Lime Pound Cake with Key Lime Glaze. Imagine a rich, buttery crumb infused with the vibrant brightness of key lime juice and zest, finished with a tangy glaze that sparkles on top. Every bite is like a little burst of Florida sunshine! This cake is perfect for celebrations, family gatherings, or just because you deserve a treat that feels genuinely special. Let’s break down everything you need to make this sweet, citrusy showstopper at home.

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Ingredients You’ll Need

One of the things I love most about the Key Lime Pound Cake with Key Lime Glaze is how it relies on classic pantry staples and a few standout ingredients. Each component, from the rich butter to the fresh key limes, plays a vital role in creating the unforgettable flavor and texture. Let’s take a closer look at what you’ll need:

• Unsalted butter: Use a full cup of softened butter for that signature rich and dense pound cake crumb.
• Granulated sugar: This ensures sweetness and gives the cake a moist, tender texture.
• Large eggs: Six eggs provide structure and richness—you want your cake to taste luscious, not dry!
• All-purpose flour: Three cups create the substantial, classic pound cake base.
• Baking powder: Just a pinch helps the cake rise ever-so-slightly to keep things light.
• Salt: Essential for balancing sweetness and making all those flavors pop.
• Sour cream: Adds moisture and a hint of tang, ensuring the cake stays luxuriously soft.
• Key lime juice: The true star—this is where the cake gets its zesty burst and tropical vibes.
• Key lime zest: Don’t skip the zest; it packs a punch and makes the lime flavor so much brighter.
• Vanilla extract: Rounds out the citrus and adds warmth.
• Powdered sugar: For a perfectly smooth and sweet drizzle in the glaze.

How to Make Key Lime Pound Cake with Key Lime Glaze

Step 1: Prepare the Bundt Pan

First things first, preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan—don’t skimp on this, as the elegant shape is part of the magic of this cake. A well-prepped pan will help your cake release cleanly and look stunning.

Step 2: Cream Butter and Sugar Together

In a large mixing bowl, use your mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy. This typically takes 3–5 minutes, and it’s the secret to a truly tender and airy Key Lime Pound Cake with Key Lime Glaze.

Step 3: Add Eggs One at a Time

With your mixer on low, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This slow and steady process helps the batter emulsify and gives your cake that beautiful, tight crumb.

Step 4: Combine Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed, so you don’t get any uneven pockets in your cake.

Step 5: Alternately Add Dry Ingredients and Sour Cream

Gradually add the dry mixture to your creamed batter, alternating with dollops of sour cream. Begin and end with the flour mixture. This way, you avoid over-mixing and guarantee an incredibly smooth and silky batter.

Step 6: Incorporate Key Lime Juice, Zest, and Vanilla

Now for the flavor crescendo! Stir in the key lime juice, zest, and vanilla extract until the batter is smooth. The fresh zest makes the whole kitchen smell like a tropical bakery—trust me, this is the moment everyone will start wandering over to see what you’re baking.

Step 7: Bake the Cake

Pour your luscious batter evenly into your prepped Bundt pan. Smooth the top with a spatula, then place it in your preheated oven. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The cake should be deeply golden and beautifully fragrant.

Step 8: Cool and Invert

Let the cake cool in the pan for about 15 minutes—this helps it firm up and release more easily. Carefully invert onto a wire rack and let cool completely before glazing. Patience is key here, as glazing a warm cake can get messy!

Step 9: Make and Drizzle the Key Lime Glaze

In a small bowl, whisk together the powdered sugar, key lime juice, and zest until everything is smooth and pourable. Drizzle the glaze generously over your cooled cake, letting it fall into all those gorgeous ridges for maximum flavor and style.

How to Serve Key Lime Pound Cake with Key Lime Glaze

Garnishes

This cake is a true beauty all on its own, but a little garnish can take it over the top. Try a scattering of extra key lime zest, thin lime slices, or even edible flowers for a festive touch. Each addition amps up the tropical appeal and adds eye-catching color that will wow any guest.

Side Dishes

Key Lime Pound Cake with Key Lime Glaze pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you’re going all-out, a few fresh berries on the side add a pop of color and a delectable tartness that plays off the lime beautifully. A cup of Earl Grey tea or iced coffee also balances the bold flavors in every bite.

Creative Ways to Present

For parties or brunch, slice the cake into elegant wedges and serve on a platter with lime wheels tucked between each slice. Or, cut the cake into thick slabs and wrap individual pieces in wax paper as fun citrusy favors! You can even layer slices of Key Lime Pound Cake with Key Lime Glaze in parfait glasses with whipped cream and crumbled graham crackers for a decadent citrus trifle.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, this cake keeps splendidly! Cover it tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. The glaze helps lock in moisture, so every slice stays moist and full of limey goodness.

Freezing

To extend the cake’s life, wrap slices or the whole cake (without glaze) in several layers of plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, and glaze just before serving for that freshly-baked finish.

Reheating

Bring leftover cake slices to room temperature for the best texture. If you love a slightly warm cake, you can microwave slices for 10–15 seconds; just be careful not to overdo it, as the glaze can melt quickly.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a unique, distinct flavor, regular Persian limes work perfectly well in this recipe. If you want to boost authenticity, try mixing in a splash of bottled key lime juice with fresh regular lime juice for that signature taste.

Do I need to sift the flour?

Sifting is not strictly necessary for this recipe, but it does help avoid any pesky flour lumps and contributes to an extra-light crumb. If you’re short on time, a good whisking of the dry ingredients works almost as well.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! You can bake the batter in two standard loaf pans or a large tube pan—just check for doneness a little earlier, as baking times may vary.

Can I double the glaze for extra drizzle?

Definitely! The glaze is a standout part of the Key Lime Pound Cake with Key Lime Glaze experience. Double the glaze if you want to cover the cake more generously or serve extra on the side for anyone who loves a tangy finish.

Is it possible to make this cake ahead for a party?

Yes, this cake is ideal for making ahead! It actually gets better after a day as the flavors meld, so feel free to bake it a day or two prior. Just wait to add the glaze until the day you serve to keep everything looking and tasting fresh.

Final Thoughts

I can’t recommend the Key Lime Pound Cake with Key Lime Glaze enough for anyone longing for a dessert that’s bright, buttery, and unforgettable. Every bite sings with citrus and comfort, making it a must-bake for any occasion. Give this recipe a try, and don’t be surprised if you find yourself craving it long after the last crumb is gone!

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