There is something utterly delightful about a dessert that combines the creamy richness of a classic pound cake with the bright, tangy zing of fresh key limes. This Key Lime Pound Cake Recipe is a showstopper guaranteed to impress your family and friends. Its moist crumb and vibrant citrus notes come from simple, fresh ingredients, creating a perfect balance of sweet and tart that feels like summer in every bite. Whether you’re celebrating a special occasion or just craving something refreshingly sweet, this cake will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
Ingredients You’ll Need
To make the most delicious Key Lime Pound Cake, you only need a handful of ingredients, each playing a crucial role in delivering the perfect texture and flavor. From the creamy butter to the bright citrus zest, every item is essential in creating that signature moist and flavorful crumb you’ll love.
- All-purpose flour (2 1/2 cups): The foundation of your cake, providing structure and tenderness.
- Baking powder (2 teaspoons): Helps your cake rise beautifully for a light yet dense texture.
- Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness.
- Unsalted butter, softened (1 cup): Adds richness and moisture, giving the cake its classic tender crumb.
- Granulated sugar (2 cups): Sweetens the cake perfectly without overpowering the lime.
- Large eggs (4): Binds the ingredients while adding moisture and richness.
- Sour cream (1/2 cup): Keeps the cake extra moist and adds a subtle tangy depth.
- Fresh key lime juice (1/4 cup): The star ingredient, lending a bright and zesty citrus punch.
- Zest of 2 key limes: Intensifies the lime flavor with aromatic oils.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the citrus sharpness.
- Powdered sugar (1 cup): For the luscious glaze that sweetens and complements the tang.
- Fresh key lime juice (2 tablespoons): Mixed into the glaze for that signature tart finish.
- Key lime zest (1 teaspoon, optional): For garnish, adding visual appeal and an extra zest kick.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter and lightly dust it with flour to prevent sticking. Proper preparation ensures your cake bakes evenly and releases smoothly when done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly, so your cake rises uniformly with a tender crumb.
Step 3: Cream the Butter and Sugar
Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color. This step incorporates air, critical for a soft texture and delicate crumb.
Step 4: Add the Eggs
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. This slow addition helps maintain the batter’s lightness and prevents curdling.
Step 5: Incorporate Sour Cream, Lime Juice, Zest, and Vanilla
Mix in the sour cream, fresh key lime juice, lime zest, and vanilla extract until everything is just combined. These ingredients bring tang, moisture, and an unmistakable fresh lime brightness.
Step 6: Fold in Dry Ingredients
Gently fold the flour mixture into the wet ingredients using a spatula. Mix just until no flour streaks remain to avoid developing gluten, which would toughen the cake.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a crackly top, signaling it’s perfectly baked.
Step 8: Prepare the Lime Glaze
While the cake cools slightly, whisk together powdered sugar and fresh key lime juice until smooth and pourable. This glaze will soak into the cake, giving it that irresistible sweet-tart finish.
Step 9: Glaze and Cool
Once the cake is warm but no longer hot, poke small holes all over the top with a skewer or toothpick. Pour the glaze evenly over the cake, allowing it to seep in and create a glossy, flavorful crust. Let the cake cool completely before slicing.
How to Serve Key Lime Pound Cake Recipe
Garnishes
A sprinkle of fresh key lime zest on top adds a pop of color and fresh aroma. For an added touch of elegance, consider a few thin lime slices or a dollop of whipped cream to balance the tang.
Side Dishes
This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. The creaminess of the ice cream contrasts perfectly with the zesty cake, creating a delightful dessert experience.
Creative Ways to Present
Try serving slices of the cake with a drizzle of coconut cream or garnish each serving with toasted coconut flakes for a tropical twist. You can also turn this pound cake into a stunning trifle layered with lime curd and whipped cream for an impressive party dessert.
Make Ahead and Storage
Storing Leftovers
The Key Lime Pound Cake keeps wonderfully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature, lasting up to 3 days without losing moisture or flavor.
Freezing
You can freeze the whole cake or individual slices by wrapping them well in plastic and then aluminum foil to prevent freezer burn. Frozen pound cake stays delicious for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Warm slices gently in a microwave for 15 to 20 seconds or briefly in a preheated oven at 300°F (150°C) for 5–7 minutes to revive that fresh-from-the-oven softness and release the delightful lime aroma.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes have a unique tartness and aroma, regular limes can be a convenient substitute. Just keep in mind the flavor will be slightly different but still delicious.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a slight tang that balances the sweetness, giving the cake its tender crumb. You can substitute with Greek yogurt if needed, but using sour cream is ideal.
How do I know when the cake is done baking?
The best test is inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is ready. Also, the top should turn a lovely golden color.
Can I make this cake gluten-free?
Yes, using a gluten-free all-purpose flour blend designed for baking usually works well. Just be sure to check your baking powder is gluten-free too.
What’s the best way to achieve a shiny glaze?
Mixing your powdered sugar and lime juice until completely smooth creates a glossy glaze. Be careful not to add too much lime juice or the glaze will become runny.
Final Thoughts
If you’re searching for a cake that’s bursting with bright citrus flavor yet wrapped in a lush, buttery crumb, this Key Lime Pound Cake Recipe will quickly become your go-to dessert. You’ll love how straightforward it is to make, with ingredients that come together to create a dessert that feels both special and comforting. Give it a try at your next gathering or simply to treat yourself—it’s a slice of sunshine that’s impossible not to adore.
Print
Key Lime Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a moist and tangy dessert that perfectly balances the rich, buttery flavor of a classic pound cake with the bright, refreshing taste of fresh key lime juice and zest. Ideal for lime lovers, this cake features a tender crumb with a hint of sour cream for extra moisture and a luscious key lime glaze for the finishing touch.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure full incorporation and a smooth batter.
- Incorporate Sour Cream, Lime Juice, Zest, and Vanilla: Mix in the sour cream, fresh key lime juice, key lime zest, and vanilla extract until just combined to maintain a tender texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour disappears and a smooth batter forms. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lime Glaze: In a small bowl, whisk together the powdered sugar and fresh key lime juice until smooth and pourable. If the glaze is too thick, add a few drops of lime juice; if too thin, add more powdered sugar.
- Glaze the Cake: Once the cake is fully cooled, drizzle the key lime glaze over the top. Garnish with additional key lime zest if desired.
- Serve: Slice the cake and serve at room temperature for a perfectly balanced sweet and tart dessert.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use fresh key limes for the best authentic flavor rather than bottled lime juice.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For extra lime flavor, zest and juice can be adjusted to taste.
