Moist & Tangy Key Lime Pound Cake
There are few things more satisfying than the first slice of a perfectly baked bundt cake. When it comes to bold citrus flavor wrapped in a tender, moist crumb, my Key Lime Pound Cake recipe is a standout. The combination of zesty lime juice, creamy texture, and that crisp golden crust is simply irresistible. I love how the fresh lime glaze seeps into the cake, giving each bite a punch of tanginess that’s balanced beautifully by the cake’s buttery sweetness.
This cake came about on one of those weekends where I was craving something vibrant and refreshing but still decadent. I had a basket of key limes begging to be used, and bundt cakes have always been my comfort zone. After a few tweaks and trials, this recipe became a winner at family get-togethers and potlucks. People always ask for seconds, and more importantly, the recipe.
It’s the kind of dessert that feels like summer but tastes good all year round. Whether you’re baking for a celebration or simply to treat yourself, this Key Lime Pound Cake brings a little brightness to any table. Plus, it holds up well for days, making it a perfect make-ahead treat that’s just as delicious on day three as it is fresh from the oven.
Why You’ll Love This Key Lime Pound Cake
You’ll love this cake for its unbeatable texture and flavor. The crumb is dense yet tender, rich with buttery goodness and a hint of vanilla, while the key lime juice and zest shine through with a refreshing zing. The glaze on top is the crowning glory – sweet, tart, and glossy. It doesn’t just look beautiful, it enhances every bite with extra lime kick.
This dessert also travels well, stores wonderfully, and pleases everyone from citrus fans to classic cake lovers. If you enjoyed my Cherry Chocolate Cheesecake or have a soft spot for anything with tangy glaze like the Lemon Loaf Recipe, you’re going to adore this pound cake.
How to Make the Key Lime Pound Cake
Step 1: Preheat and Prep
Begin by preheating your oven to 325°F (165°C). Grease a bundt pan generously with butter or nonstick spray, making sure to get into all the curves. Lightly dust it with flour for easy release.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream 1 cup of softened unsalted butter with 2 cups of granulated sugar until the mixture is fluffy and pale. This usually takes about 4-5 minutes with a hand or stand mixer.
Step 3: Add Eggs and Flavorings
Beat in 4 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract, 1 tablespoon of key lime zest, and 1/4 cup of freshly squeezed key lime juice.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of sour cream. Start and finish with the dry ingredients. Mix until just combined.
Step 6: Bake
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Step 7: Make the Glaze
While the cake cools, whisk together 1 cup of powdered sugar and 2-3 tablespoons of key lime juice until smooth and pourable. Once the cake is cool, drizzle the glaze generously over the top.
Recipe Variations and Possible Substitutions
This cake is incredibly versatile. You can use regular lime juice if key limes aren’t available, though the flavor will be slightly different. Greek yogurt can replace sour cream without sacrificing texture. If you want an extra tropical twist, add shredded coconut to the batter or top the glaze with toasted coconut flakes.
For a more subtle citrus note, swap key lime juice with lemon or orange juice and adjust the zest accordingly. To make it gluten-free, substitute with a reliable 1:1 gluten-free baking flour. And for a dairy-free version, use plant-based butter and yogurt alternatives. The result is still wonderfully moist and flavorful.
Serving and Pairing Suggestions
Serve this Key Lime Pound Cake slightly warm or at room temperature for the best flavor. It stands beautifully on its own, but if you want to elevate it for special occasions, a dollop of whipped cream or a scoop of vanilla ice cream complements it perfectly. For a fresh contrast, try it with macerated berries or a tangy raspberry coulis.
If you’re enjoying this cake at brunch, pair it with a light citrus mimosa or an iced green tea. As an evening dessert, it goes well with a hot cup of coffee or an espresso. I even love sneaking a slice for breakfast with my morning latte – it’s indulgent, yes, but oh so worth it.
Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to three days. If you need it to last longer, it keeps well in the fridge for up to a week. Just make sure it’s wrapped tightly to prevent it from drying out.
To freeze, wrap individual slices or the whole cake (unglazed) in plastic wrap and foil, then place in a freezer-safe bag. It can be frozen for up to three months. Thaw overnight in the fridge or at room temperature before serving. For the best texture, avoid microwaving; instead, let it come to room temperature naturally.
Frequently Asked Questions
How can I tell when the pound cake is done baking?
Use a toothpick or skewer inserted into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden and slightly cracked.
Can I make this pound cake without a bundt pan?
Yes, you can bake it in two loaf pans or a tube pan. Be sure to adjust the baking time slightly and check for doneness after 45-50 minutes.
What’s the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and have a more intense, slightly floral flavor than regular Persian limes. They also tend to be more tart.
Why is my pound cake dry?
Overbaking or measuring flour incorrectly can dry out the cake. Spoon and level your flour, and check your cake a few minutes before the suggested time to avoid overbaking.
Can I double the recipe?
You can, but it’s best to bake in separate pans rather than doubling and using one large pan. This ensures even baking and prevents the center from undercooking.
Related Recipe You’ll Like
If this Key Lime Pound Cake got you hooked on citrusy sweets, you absolutely need to check out my Lemon Loaf Recipe. It’s equally moist and full of zesty lemon flavor, perfect for lemon lovers. And if you’re in the mood for something creamy and indulgent, my Cherry Chocolate Cheesecake delivers a beautiful balance of tart cherries and rich chocolate.
Another delightful dessert to explore is the Nutella French Toast Casserole – a sweet brunch dish that’s just as comforting as it is satisfying. Each of these treats is a hit with family and guests alike, making them perfect additions to your recipe collection.
Save and Share This Recipe for Later
Don’t let this recipe get lost! Be sure to save it by pinning it to your Pinterest board so you can come back whenever you need a citrusy delight. You can also share it with your friends and family on Facebook or Instagram. If you bake it, I’d love to see your creation – tag me so I can see how your Key Lime Pound Cake turned out! Sharing recipes helps us all spread the joy of baking, one slice at a time.
Moist & Tangy Key Lime Pound Cake
This Moist & Tangy Key Lime Pound Cake is a delightful dessert with a rich, buttery crumb and bright citrus flavor. Baked to golden perfection, this bundt cake is infused with zesty key lime juice and zest, then finished with a sweet and tart lime glaze that drips down the sides. Perfect for spring and summer gatherings, afternoon teas, or simply satisfying a citrus craving, this cake is as vibrant in taste as it is in appearance. Whether served solo or paired with whipped cream or berries, it’s a crowd-pleaser every time.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon key lime zest
- 1/4 cup freshly squeezed key lime juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla, lime zest, and lime juice.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with sour cream. Mix until just combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar and lime juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh key limes for best flavor, or substitute with Persian limes if needed.
- Greek yogurt can replace sour cream.
- Store at room temperature up to 3 days or refrigerate for a week.
- For freezing, wrap tightly without glaze and store up to 3 months.
- Always let the cake cool completely before glazing to avoid melting the sugar.
