If you love my Key Lime Pie, you are going to fall hard for this Key Lime Pound Cake. It has that same bright, fresh key lime flavor you crave, but wrapped up in a rich, buttery pound cake that is perfect with coffee or tea.
I am a huge pound cake girl (have you tried my Cream Cheese Pound Cake yet?!), and this one feels extra special. It is packed with fresh key lime juice and zest, then finished with a sweet-tart key lime glaze that drips down the sides. Simple, classic, and the kind of cake that disappears fast every time I make it.
Ingredients & Substitutions
- Butter: Unsalted butter gives this pound cake its rich flavor and tender crumb. If using salted butter, you may want to reduce the added salt slightly.
- Key Lime Juice & Zest: Fresh key lime juice and zest give this cake its signature bright, tangy flavor. Regular limes will work in a pinch, but key limes have a more distinct flavor. Be sure to zest the limes before juicing them!
- Sour Cream: Sour cream adds moisture and richness to the cake. You can substitute buttermilk if preferred, but the texture may be slightly less rich.
- Vanilla Extract: A little vanilla helps balance the tart lime flavor and adds warmth to the cake.
- Key Lime Glaze: Made with confectioners’ sugar, fresh key lime juice, zest, and a pinch of salt, the glaze adds even more citrus flavor and the perfect sweet-tart finish. For a thicker glaze, add more confectioners’ sugar. For a thinner glaze, add a little more lime juice.
Tips for the Best Key Lime Pound Cake
- Use room-temperature ingredients: Butter, eggs, and sour cream blend more easily and help create a smooth batter.
- Cream the butter and sugar well: Don’t rush this step. Beating them together until light and fluffy helps create the classic pound cake texture.
- Zest before juicing: It is much easier to zest key limes before cutting and juicing them.
- Do not overmix the batter: Once the flour is added, mix only until the ingredients are combined. Overmixing can lead to a dense cake.
- Grease the pan thoroughly: Pound cakes are notorious for sticking. Be sure to grease and flour every nook and cranny of your Bundt pan.
- Let the cake cool slightly before removing it from the pan: Giving it 15 to 20 minutes to cool helps it release more easily while still preventing it from becoming damp in the pan.
FAQs
Can I use regular limes instead of key limes?
Yes! While key limes have a more distinctive tart flavor, regular limes work well in both the cake and glaze.
Can I make this cake ahead of time?
Absolutely. In fact, pound cakes are often even better the next day after the flavors have had time to develop. Just store the cake tightly covered at room temperature.
Why is my pound cake dense?
Pound cakes are naturally denser than many cakes, but overmixing the batter or not creaming the butter and sugar long enough can make them heavier than intended.
Can I freeze Key Lime Pound Cake?
Yes. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I make this in loaf pans instead of a Bundt pan?
Most likely, yes (but I have not tested it with this recipe). Divide the batter evenly between two greased 9×5-inch loaf pans and begin checking for doneness around 50 to 60 minutes. The exact baking time may vary depending on your pans and oven.
How to Store Key Lime Pound Cake
This pound cake can be stored with or without the glaze. For the freshest flavor and texture, keep the cake in an airtight container or tightly wrapped at room temperature for up to 4 days. If the cake is glazed, allow the glaze to set completely before covering and storing.
For longer storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze the cake with or without the glaze, but I prefer freezing it unglazed and adding the fresh key lime glaze after thawing for the best flavor and presentation. When ready to serve, thaw the cake at room temperature.
Key Lime Pound Cake
Ingredients
Key Lime Pound Cake
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (240 g) sour cream, room temperature
- ¼ cup (60 ml) fresh key lime juice, (or regular lime juice)
- 2 tablespoons key lime zest, from about 4 to 5 key limes
- 1 teaspoon vanilla extract
Key Lime Glaze
- 2 cups (250 g) confectioners’ sugar
- 3 to 4 tablespoons fresh key lime juice
- 1 teaspoon key lime zest
- 1 pinch kosher salt
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
- Add the key lime juice, key lime zest, and vanilla extract. Mix until just incorporated, being careful not to overmix.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack to cool completely.
Key Lime Glaze
- In a small bowl, whisk together the confectioners’ sugar, key lime juice, key lime zest, and salt until smooth. Adjust the consistency with additional confectioners’ sugar or lime juice as needed.
- Drizzle the glaze over the cooled cake before serving.
Did you make this recipe?
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