Key Lime Pound Cake – Moist, Buttery Cake with Zesty Citrus Glaze

Preparation
Step 1: Prepare the Pan and Oven

Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Add Lime and Finish Batter

Mix in the sour cream (or milk), key lime juice, zest, and vanilla. Reduce mixer speed to low and add the dry ingredients gradually, mixing just until combined.

Variation

Coconut Key Lime Pound Cake: Add shredded coconut to the batter.

Cream Cheese Version: Replace ½ cup butter with cream cheese for extra richness.

Lemon-Lime Cake: Combine lemon and lime zest for a citrus blend.

Mini Pound Cakes: Bake in loaf pans or mini bundt pans.

No-Glaze Option: Dust with powdered sugar for a lighter finish.

Cooking Note

Pound cakes bake slowly. Avoid opening the oven door during the first hour. If the top browns too quickly, tent loosely with foil during the final 20 minutes of baking.

Serving Suggestions

Serve Key Lime Pound Cake sliced with fresh berries, whipped cream, or vanilla ice cream. It pairs beautifully with iced tea, coffee, or sparkling water. For special occasions, garnish with thin lime slices or extra zest.

Tips

Use fresh key lime juice for best flavor.

Zest limes before juicing.

Room-temperature ingredients ensure a smooth batter.

Let the cake cool completely before glazing.

Store tightly wrapped to maintain moisture.

Prep Time

20 minutes

Cooking Time

1 hour 25 minutes

Total Time

1 hour 45 minutes

Nutritional Information (Approximate per slice)

Calories: 430

Protein: 6 g

Sodium: 180 mg

FAQs

Can I use regular limes instead of key limes?
Yes, regular limes work well if key limes aren’t available.

Why is my pound cake dry?
Overbaking or too much flour can cause dryness. Measure carefully.

Can I freeze key lime pound cake?
Yes, wrap tightly and freeze (unglazed) for up to 3 months.

Does the glaze soak into the cake?
Yes, pouring glaze on a slightly warm cake helps absorption.

Can I use bottled lime juice?
Fresh juice is best, but bottled can be used in a pinch.

Conclusion

Key Lime Pound Cake is the perfect blend of classic comfort and bright citrus flavor. With its moist crumb, bold lime taste, and sweet-tangy glaze, this cake feels both refreshing and indulgent. Easy to make and impressive to serve, it’s a dessert you’ll come back to again and again—one slice is never enough.