Why You’ll Love This Recipe

Key Lime Pound Cake is a bright and buttery dessert bursting with citrus flavor and rich, moist texture. Made with tangy key lime juice and zest, this Southern-inspired cake offers the perfect balance of sweet and tart. Topped with a sweet lime glaze, it’s an irresistible treat for spring and summer gatherings or any time you want a refreshing twist on a classic pound cake.

ingredients

Tip: You’ll find 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
sour cream
key lime juice (fresh or bottled)
key lime zest
vanilla extract

for the glaze
powdered sugar
key lime juice
key lime zest (optional, for garnish)

directions

Preheat oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.

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

In a large bowl, beat softened butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in sour cream, key lime juice, zest, and vanilla extract.

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

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

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

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

For the glaze, whisk powdered sugar and key lime juice until smooth. Drizzle over the cooled cake and garnish with zest if desired.

Servings and timing

This recipe serves 10–12.
Preparation time: 20 minutes
Baking time: 60–70 minutes
Cooling and glazing time: 45 minutes
Total time: 2 hours 10–15 minutes

Variations

Add coconut flakes to the batter for a tropical twist.
Use lemon or orange juice for a citrus variation.
Add a layer of sweetened cream cheese filling.
Top with whipped cream and fresh berries for a light finish.
Make mini bundt cakes and adjust baking time accordingly.

storage/reheating

Store covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Freeze unglazed cake for up to 2 months—wrap tightly and thaw before glazing.
Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use regular lime juice?
Yes, but key lime juice has a more distinct, tart flavor.

Can I use Greek yogurt instead of sour cream?
Yes, it will yield a similar texture and moisture.

Why did my pound cake crack?
Cracking is normal due to the dense batter and long bake time.

How do I zest limes properly?
Use a microplane and avoid the bitter white pith.

Can I make this in a loaf pan?
Yes, divide between two loaf pans and reduce bake time slightly.

Is this cake very tart?
It has a bright citrus flavor but is well-balanced with sweetness.

Can I skip the glaze?
Yes, or dust with powdered sugar for a simple finish.

Should I refrigerate the cake?
Only if you prefer a chilled texture or live in a very warm climate.

Can I make this ahead?
Yes, the flavor develops even more after a day or two.

Can I add food coloring?
A drop of green or yellow food coloring can enhance the appearance if desired.

Conclusion

Key Lime Pound Cake is a tangy, moist, and irresistible dessert that brings a taste of sunshine to your table. With its tender crumb, sweet-tart glaze, and zesty flavor, it’s the perfect dessert for citrus lovers and a standout addition to any occasion. Serve it once, and it’s sure to become a favorite.