If you’re looking for a dessert that bursts with tangy brightness while staying satisfyingly rich and moist, this Key Lime Pound Cake Recipe is your new best friend in the kitchen. Imagine a buttery cake with zesty key lime juice and fragrant lime zest woven through every bite, perfectly balanced by a sweet glaze that brings it all together. It’s the kind of treat that feels like sunshine on a plate, ideal for anytime you want to brighten up a gathering or simply indulge yourself with a slice of citrusy bliss.
Ingredients You’ll Need
This Key Lime Pound Cake Recipe keeps things straightforward yet impressive. Each ingredient plays a crucial role in creating that tender crumb and vibrant lime flavor you’ll adore.
- 2 1/2 cups all-purpose flour: Provides the structure for the cake, ensuring that perfect dense yet soft texture.
- 2 teaspoons baking powder: Gives the cake a gentle rise so it’s light, not heavy.
- 1/4 teaspoon salt: Enhances the sweetness and balances the lime’s tartness.
- 1 cup unsalted butter, softened: Adds richness and moisture, key for that luscious pound cake feel.
- 2 cups granulated sugar: Sweetens evenly while helping to tenderize the cake crumb.
- 4 large eggs: Bind everything together and lend a nice, smooth texture.
- 1/2 cup sour cream: Brings moisture and a subtle tang that complements the lime perfectly.
- 1/4 cup fresh key lime juice (about 4-5 key limes): The star ingredient that delivers the cake’s bright, signature flavor.
- Zest of 2 key limes: Adds an aromatic punch and visual appeal.
- 1 teaspoon vanilla extract: Balances the lime’s tartness with a warm hint of sweetness.
- 1 cup powdered sugar: For the glaze, giving that sweet, glossy finish.
- 2 tablespoons fresh key lime juice: Mixed into the glaze for extra zing.
- 1 teaspoon key lime zest (optional, for garnish): A pretty and flavorful touch to dress up your cake.
How to Make Key Lime Pound Cake Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a bundt pan or loaf pan thoroughly. This helps ensure the cake releases easily after baking without sticking. While the oven warms, gather and measure all your ingredients because smooth workflow is key to a great cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients early guarantees an even distribution and prevents clumps that could cause uneven texture.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and pale in color. This step introduces air, which helps keep your pound cake tender despite its richness.
Step 4: Add Eggs One at a Time
Almost like building layers of flavor, add each egg individually, beating well after each addition. This ensures the eggs incorporate smoothly, leading to a cohesive batter that’s not overly dense or crumbly.
Step 5: Incorporate Moist Ingredients
Next, add the sour cream, fresh key lime juice, key lime zest, and vanilla extract. These contribute both moisture and that unmistakable lime freshness which makes this pound cake utterly irresistible. Mix gently to keep the batter light but fully combined.
Step 6: Combine Wet and Dry
Gradually add your flour mixture to the wet ingredients, folding carefully to maintain airiness. Overmixing can make your cake tough, so stop once everything is just incorporated and the batter looks smooth and luscious.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan and bake in the preheated oven for 50 to 60 minutes. Your cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Then, allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack.
Step 8: Glaze and Garnish
While the cake cools, whisk together powdered sugar and fresh key lime juice until smooth for the glaze. Drizzle it generously over the top of the slightly warm cake, letting it drip down the sides before sprinkling optional key lime zest on top. The glaze adds a beautiful sheen and an extra dose of tart-sweet flavor.
How to Serve Key Lime Pound Cake Recipe
Garnishes
Enhance the visual appeal and taste by adding fresh lime slices, a dollop of whipped cream, or even a handful of fresh berries. The contrast of creaminess or fruity brightness perfectly balances the zing of the key lime in the cake.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a light citrus sorbet to elevate the dessert experience. For a brunch or tea party, pairing it with fresh fruit salad adds a refreshing, wholesome touch that your guests will appreciate.
Creative Ways to Present
For a show-stopping presentation, try cutting the pound cake into thick slices and layering with lime curd and whipped cream to create mini trifles. Alternatively, you can toast slices lightly and serve with a drizzle of honey and a sprinkle of toasted coconut for a tropical twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps the cake retain moisture and prevents it from drying out while maintaining its delicious flavor.
Freezing
If you want to enjoy this delightful Key Lime Pound Cake Recipe later, you can freeze slices individually wrapped in plastic and foil. Frozen, they last up to 3 months and can be thawed overnight in the fridge or at room temperature for a few hours before serving.
Reheating
To bring back that freshly-baked warmth, gently warm slices in the microwave for 15 to 20 seconds or pop them in a low oven (about 300°F/150°C) for 10 minutes. This softens the cake and revives the glaze’s shine, making every bite feel freshly made.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes have a unique tartness, regular limes can be substituted if key limes aren’t available. The flavor will be slightly different but still wonderfully refreshing.
Is sour cream necessary in the recipe?
Sour cream adds moisture and tenderness along with a subtle tang that complements the lime perfectly. You could substitute with Greek yogurt if needed, but sour cream gives the best texture.
How do I know when the pound cake is done baking?
Insert a toothpick or cake tester into the cake’s center. If it comes out clean or with just a few moist crumbs, it’s ready. Avoid opening the oven door too early to prevent the cake from sinking.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free all-purpose blend keeping the rest of the ingredients the same. Just confirm your baking powder is gluten-free too.
What is the best pan to use for this Key Lime Pound Cake Recipe?
A bundt pan gives the cake a beautiful shape and even baking, but a standard loaf pan works just fine. Just adjust baking time as needed since loaf pans may require slightly more or less time.
Final Thoughts
There’s just something so joyful about baking and sharing this Key Lime Pound Cake Recipe. It’s a delightful fusion of buttery richness and zesty citrus that makes every bite special. Whether it’s a sunny afternoon treat, a party showstopper, or a simple dessert for yourself, this cake is sure to bring a smile. Give it a go—you won’t regret filling your kitchen with the fresh, sweet aroma of key lime goodness!
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Key Lime Pound Cake is a luscious twist on the classic pound cake, infused with the bright, tangy flavors of fresh key limes. Moist and dense with a tender crumb, this cake is perfect for summer gatherings or any time you crave a citrusy, decadent dessert. A glaze of powdered sugar and key lime juice adds an extra zing and beautiful shine, making it both elegant and delicious.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh key lime juice (about 4–5 key limes)
- Zest of 2 key limes
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh key lime juice
- 1 teaspoon key lime zest (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Incorporate Wet Ingredients: Mix in the sour cream, fresh key lime juice, lime zest, and vanilla extract until the batter is smooth.
- Combine Batter and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then carefully invert the cake onto the rack and let it cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh key lime juice until smooth and slightly thickened.
- Glaze and Garnish: Drizzle the key lime glaze over the cooled cake. Optionally, sprinkle with additional key lime zest for a fresh garnish before serving.
Notes
- For best flavor, use fresh key limes rather than bottled juice or regular limes.
- If you don’t have sour cream, you can substitute with Greek yogurt for a similar texture and tang.
- Ensure all ingredients are at room temperature before mixing to achieve the best cake texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
