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Key Lime Pound Cake

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This ultra-moist key lime pound cake is bursting with real citrus flavor and a tender, buttery crumb. Easy to make and topped with a tangy key lime glaze, it’s a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour (345g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (226g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs, room temperature
  • 3/4 cup sour cream (180g)
  • 1/4 cup key lime juice (60ml)
  • 2 tablespoons key lime zest (about 6–8 key limes)
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 1/4 cups powdered sugar (150g)
  • 2–3 tablespoons key lime juice (30-45ml)
  • 1 teaspoon key lime zest (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch bundt or tube pan with butter and dust lightly with flour. Tap out excess.
  2. Zest 6-8 key limes to yield 2 tablespoons zest. Juice limes to get 1/4 cup for the cake and 2-3 tablespoons for the glaze. Zest before juicing.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter, granulated sugar, and lime zest on medium-high speed for 2-3 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  6. Mix in sour cream, key lime juice, and vanilla extract on low speed until just combined. The mixture may look curdled.
  7. Add the flour mixture in three parts, mixing gently and scraping the bowl after each addition. Stop as soon as the flour disappears.
  8. Spoon the batter into the prepared pan. Tap the pan on the counter to release air bubbles and level the top.
  9. Bake in the center of the oven for 65-75 minutes, checking at 60 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges, then carefully invert onto the rack. Cool completely before glazing (about 1 hour).
  11. For the glaze: Whisk powdered sugar with 2-3 tablespoons key lime juice until smooth and pourable. Adjust juice for desired thickness. Drizzle over the cooled cake and sprinkle with extra zest if desired.
  12. Let the glaze set for 10-15 minutes, then slice and serve. Best enjoyed slightly warm or at room temperature.

Notes

Room temperature ingredients blend best. Grease the pan thoroughly to prevent sticking. For gluten-free, use a 1:1 gluten-free flour blend. Cake can be made ahead and tastes even better the next day. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.

Nutrition

Keywords: key lime pound cake, citrus cake, bundt cake, summer dessert, easy pound cake, key lime dessert, moist cake, homemade cake, glazed pound cake

Find it online: https://hungermind.com/key-lime-pound-cake-recipe-easy-ultra-moist-dessert-everyone-loves/