Key Lime Pound Cake

This Key Lime Pound Cake is rich, buttery, and bursting with bright citrus flavor. Finished with a sweet-tart key lime glaze, it’s a refreshing dessert that’s perfect for spring, summer, or any special occasion.

Ingredients

For the Cake

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 2 tablespoons key lime juice
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

For the Key Lime Glaze

• 1½ cups (180 g) powdered sugar
• 3 tablespoons key lime juice
• 1 teaspoon key lime zest
• 1 tablespoon melted butter (optional, for extra richness)

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
2. In a large bowl, cream the butter and sugar until light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Stir in the key lime juice, key lime zest, and vanilla extract until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze

1. Whisk together the powdered sugar, key lime juice, zest, and melted butter until smooth.
2. Drizzle the glaze over the cooled cake.
3. Allow the glaze to set for 10–15 minutes before slicing.

Prep Time

• Prep Time: 20 minutes
• Bake Time: 60–70 minutes
• Cooling & Glazing: 30 minutes
• Total Time: About 2 hours

Tips

• If you can’t find key limes, regular Persian limes work well too.
• For a stronger citrus flavor, add an extra teaspoon of lime zest.
• Avoid overmixing the batter to keep the cake tender.
• Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
• This cake freezes well for up to 3 months—wrap it tightly before freezing.

Enjoy this moist, buttery Key Lime Pound Cake with a cup of coffee or tea, or serve it with fresh berries and whipped cream for an elegant dessert