Key Lime Pound Cake

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If you’re looking for a dessert that’s rich, buttery, and bursting with fresh citrus flavor, Key Lime Pound Cake deserves a place at the top of your baking list. This classic Southern-inspired cake combines the dense, velvety texture of traditional pound cake with the bright, refreshing zing of Key limes. Finished with a sweet-tart lime glaze, every slice offers the perfect balance of sweetness and citrus.

Whether you’re serving it at a summer barbecue, holiday gathering, afternoon tea, or simply enjoying a slice with coffee, this homemade Key Lime Pound Cake is guaranteed to impress family and friends.

Why You’ll Love This Key Lime Pound Cake

  • Rich, buttery crumb with a moist texture
  • Bright Key lime flavor in every bite
  • Easy-to-follow recipe for beginners
  • Perfect balance of sweet and tangy
  • Beautiful enough for holidays and celebrations
  • Freezes well for future desserts

What Makes Key Limes Special?

Unlike regular Persian limes, Key limes are smaller, more aromatic, and slightly more acidic. Their unique floral citrus flavor creates desserts that taste brighter and more refreshing.

Fresh Key limes are ideal, but bottled Key lime juice works wonderfully when fresh fruit isn’t available.

Preparation Time

  • Prep Time: 20 minutes
  • Bake Time: 70–80 minutes
  • Cooling Time: 1 hour
  • Glazing Time: 10 minutes
  • Total Time: About 2 hours 30 minutes

Servings: 12–16 slices

Kitchen Equipment

  • 10 or 12-cup Bundt pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Microplane or zester
  • Citrus juicer
  • Cooling rack
  • Measuring cups and spoons
  • Toothpick or cake tester

Ingredients

For the Pound Cake

  • 1½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • ¼ cup fresh Key lime juice
  • 2 tablespoons Key lime zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon lime extract (optional, for stronger flavor)

For the Key Lime Glaze

  • 2 cups powdered sugar
  • 3–4 tablespoons Key lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon melted butter (optional for extra shine)

Ingredient Notes

Butter

Use high-quality unsalted butter for the richest flavor.

Sour Cream

Creates a moist, tender crumb while adding slight tanginess.

Eggs

Bring eggs to room temperature for smoother mixing and better volume.

Key Lime Juice

Fresh juice delivers the brightest flavor, but bottled juice is an excellent substitute.

Lime Zest

Don’t skip the zest—it contains fragrant citrus oils that provide intense lime flavor.

How to Make Key Lime Pound Cake

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease a Bundt pan generously with butter or baking spray, making sure every crevice is coated. Dust lightly with flour and tap out the excess.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter for about 2 minutes until creamy.

Gradually add the sugar and continue beating for 4–5 minutes until the mixture becomes pale, light, and fluffy.

This step creates the cake’s soft texture.

Step 3: Add the Eggs

Add eggs one at a time.

Mix well after each addition before adding the next.

Scrape down the bowl occasionally to ensure everything is evenly combined.

Step 4: Mix Dry Ingredients

In a separate bowl whisk together:

  • Flour
  • Baking powder
  • Salt

Mix thoroughly.

Step 5: Combine Wet Ingredients

In another bowl stir together:

  • Sour cream
  • Key lime juice
  • Vanilla extract
  • Lime extract (if using)

Step 6: Combine Everything

Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture.

Mix gently after each addition.

Do not overmix.

Finally, fold in the Key lime zest.

Step 7: Bake

Pour batter evenly into the prepared Bundt pan.

Smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool

Allow the cake to cool in the pan for 15 minutes.

Carefully invert onto a wire rack and let cool completely before glazing.

Make the Key Lime Glaze

Whisk together:

  • Powdered sugar
  • Key lime juice
  • Lime zest
  • Melted butter (optional)

Mix until smooth.

If too thick, add more lime juice one teaspoon at a time.

If too thin, whisk in additional powdered sugar.

Glaze the Cake

Once the cake has completely cooled:

  • Slowly drizzle glaze over the top.
  • Allow it to cascade naturally down the sides.
  • Let the glaze set for about 20 minutes before slicing.

Optional Garnishes

  • Thin lime slices
  • Extra lime zest
  • Whipped cream
  • Toasted coconut flakes
  • Fresh berries
  • Mint leaves
  • White chocolate curls

Expert Baking Tips

  • Always use room-temperature ingredients.
  • Measure flour correctly by spooning it into the measuring cup and leveling it off.
  • Avoid overmixing to keep the crumb tender.
  • Let the cake cool before glazing to prevent the glaze from melting off.
  • For even more citrus flavor, brush the warm cake with a little sweetened lime syrup before glazing.

Delicious Variations

Coconut Key Lime Pound Cake

Fold 1 cup sweetened shredded coconut into the batter.

Cream Cheese Version

Replace half the sour cream with softened cream cheese for an even richer texture.

Blueberry Key Lime Cake

Fold in 1 cup fresh blueberries coated lightly in flour.

White Chocolate Key Lime

Mix in 1 cup white chocolate chips.

Tropical Version

Add chopped pineapple and toasted coconut for a tropical twist.

Serving Suggestions

This cake pairs beautifully with:

  • Fresh strawberries
  • Blueberries
  • Vanilla ice cream
  • Coconut whipped cream
  • Fresh fruit salad
  • Hot coffee
  • Iced tea
  • Lemonade

Storage Instructions

Room Temperature

Store in an airtight container for up to 4 days.

Refrigerator

Refrigerate for up to 1 week.

Bring to room temperature before serving for the best flavor and texture.

Freezer

Wrap individual slices tightly in plastic wrap, then foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or at room temperature.

Nutritional Information (Approximate Per Slice)

  • Calories: 460
  • Carbohydrates: 58g
  • Protein: 6g
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 120mg
  • Sodium: 170mg
  • Fiber: 1g
  • Sugar: 41g
  • Vitamin C: 8% DV
  • Calcium: 6% DV

Nutrition values are estimates and may vary based on ingredients used.

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