A sweet and tangy Key Lime Pound Cake with a moist texture, a refreshing lime glaze, and an irresistible citrus twist.

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)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C) and grease and flour a bundt or pound cake pan.
Sift together the flour, baking soda, and salt in a medium bowl.
Cream the butter and sugar together for 3-5 minutes until light and fluffy.
Add the eggs one at a time, fully incorporating each before adding the next.
Stir in the lime juice, lime zest, vanilla extract, and sour cream.
Gradually add the dry ingredients and mix gently until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lime juice until smooth.
Once the cake has cooled, drizzle the glaze over the top and garnish with lime zest (optional).

For a tropical twist, add shredded coconut on top of the glaze.

Serve with fresh berries for a fruity complement.

Try mixing orange zest with lime zest for a citrusy combination.

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.

Freeze the cake for up to 2 months, wrapped in plastic wrap and foil.