Name: Key Lime Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (225 g) unsalted butter, at room temperature; 2 1/2 cups granulated sugar; 6 large eggs; 1/4 cup key lime juice (regular lime juice works too); 1 tablespoon lime zest; 1 cup sour cream; 1 teaspoon vanilla extract; 1 cup powdered sugar (for glaze); 2–3 tablespoons key lime juice (for glaze); Lime zest for garnish (optional)

If you’re a fan of sweet and tangy flavors, this Key Lime Pound Cake is a delightful treat. The combination of zesty lime juice, aromatic lime zest, and creamy sour cream makes this cake irresistibly moist and flavorful. Topped with a simple yet delicious glaze, this cake will surely be a hit at any occasion. Whether it’s for a special celebration or just a sweet indulgence, this Key Lime Pound Cake brings a refreshing citrus twist to a classic dessert.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (225 g) unsalted butter, at room temperature

2 1/2 cups granulated sugar

6 large eggs

1/4 cup key lime juice (regular lime juice works too)

1 tablespoon lime zest

1 cup sour cream

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2–3 tablespoons key lime juice

Lime zest for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
I begin by preheating my oven to 350°F (175°C). I also grease and flour a bundt or pound cake pan to ensure the cake doesn’t stick.

Prepare the Batter:
In a medium bowl, I sift together the flour, baking soda, and salt to ensure everything is evenly mixed. In a large mixing bowl, I cream the butter and sugar together for about 3–5 minutes until the mixture becomes light and fluffy. Then, I add the eggs one at a time, ensuring each is fully incorporated before adding the next. Afterward, I stir in the lime juice, lime zest, vanilla extract, and sour cream. Finally, I gradually add the dry ingredients, mixing gently until just combined.

Bake the Cake:
Once the batter is ready, I pour it into the prepared pan and smooth the top. I bake it for about 60–70 minutes, or until a toothpick inserted into the center comes out clean. After baking, I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Glaze:
To make the glaze, I whisk together the powdered sugar and lime juice in a small bowl until smooth. Once the cake has cooled, I drizzle the glaze over the top and sprinkle some lime zest for extra flavor and visual appeal.

Servings and Timing

Servings: 12-14

Total Time: 1 hour 20 minutes (includes baking and cooling time)

Variations

Tropical Twist: Add shredded coconut on top of the glaze for a tropical flavor boost.

Berry Delight: Serve with fresh berries like raspberries or strawberries for a fruity twist that complements the tangy lime.

Citrus Blend: Try mixing in orange zest along with the lime zest for a citrusy combo.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

I recommend storing any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I store it in the fridge for up to a week. To reheat, I place a slice in the microwave for about 15-20 seconds to bring back some of its warmth. The cake can also be frozen for up to 2 months—just make sure to wrap it tightly in plastic wrap and foil before freezing.

FAQs

How can I make the cake more moist?

To add more moisture, I use sour cream in the batter, which helps keep the cake rich and tender. You can also try adding a bit more lime juice for extra tang and moisture.

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

Yes, regular lime juice works perfectly in this recipe, though key lime juice does have a slightly more intense flavor. Either way, you’ll get that lovely lime kick in the cake.

Can I make this cake ahead of time?

Yes, this cake actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container, and it’ll be ready to serve when you need it.

How do I know when the cake is done baking?

I check by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If there’s batter on the toothpick, I let it bake for a few more minutes.

Can I use a different type of pan?

I typically use a bundt or pound cake pan for this recipe, but if I don’t have one, I can use a 9×13-inch cake pan. Just be sure to adjust the baking time, as a thinner cake will bake faster.

Conclusion

This Key Lime Pound Cake is a perfect balance of sweet and tart, with a moist texture that melts in your mouth. The lime glaze on top adds a refreshing touch, making it a delightful dessert for any occasion. I love how versatile this recipe is—whether I serve it plain or add a fun tropical twist, it always impresses. If you love citrus desserts, this one is sure to become a new favorite!

Recipe: