Bright, buttery, and irresistibly moist, Key Lime Pound Cake is a refreshing twist on the classic Southern pound cake. Made with real key lime juice and zest, this rich cake has a tender crumb and a vibrant citrus flavor that’s perfectly balanced with a sweet, tangy glaze. Whether you’re serving it for brunch, holidays, or a summer gathering, this elegant dessert is sure to impress.

Recipe Information

Prep Time: 20 minutes
Bake Time: 1 hour 10 minutes
Cooling Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 12–16
Cuisine: American
Course: Dessert
Difficulty: Easy

Ingredients

For the Pound Cake

1½ cups (3 sticks) 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, room temperature
¼ cup fresh key lime juice
2 tablespoons key lime zest
2 teaspoons vanilla extract

For the Key Lime Glaze

2 cups powdered sugar
3–4 tablespoons fresh key lime juice
1 teaspoon key lime zest
1 tablespoon melted butter (optional, for a glossy finish)

Optional Garnishes

Thin slices of key lime
Extra key lime zest
Whipped cream
Fresh mint leaves

Equipment Needed

10-inch Bundt pan or tube pan
Large mixing bowls
Electric mixer
Rubber spatula
Cooling rack
Zester or fine grater

Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the crevices.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking powder
Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter until smooth and creamy, about 2–3 minutes.

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

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Step 5: Combine the Batter

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

Begin and end with the flour mixture.

Mix just until combined.

Fold in:

Key lime juice
Key lime zest
Vanilla extract

Do not overmix.

Step 6: Bake

Pour the batter evenly into the prepared Bundt pan and smooth the top.

Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent it with aluminum foil during the last 20 minutes of baking.

Step 7: Cool

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

Carefully invert onto a wire rack and let it cool completely.

Step 8: Make the Glaze

In a medium bowl, whisk together:

Powdered sugar
Key lime juice
Key lime zest
Melted butter (if using)

Add more powdered sugar or lime juice as needed to reach your desired consistency.

Step 9: Glaze the Cake

Once the cake has cooled completely, drizzle the glaze evenly over the top.

Let the glaze set for about 15 minutes before slicing.

Nutrition Information (Per Serving)

Calories: 520
Protein: 6g
Carbohydrates: 67g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 135mg
Fiber: 1g
Sugar: 49g
Sodium: 170mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

Use fresh key lime juice and zest for the brightest citrus flavor.
Bring all refrigerated ingredients to room temperature before mixing for a smoother batter.
Avoid overmixing once the flour is added to keep the cake tender.
Grease the Bundt pan thoroughly to ensure easy release.
Allow the cake to cool completely before glazing to prevent the glaze from melting.

Flavor Variations

Coconut Key Lime Pound Cake

Fold 1 cup sweetened shredded coconut into the batter and garnish with toasted coconut.

Cream Cheese Key Lime Pound Cake

Replace the sour cream with 8 ounces softened cream cheese for an extra-rich, dense texture.

Key Lime Blueberry Pound Cake

Gently fold 1 cup fresh blueberries into the batter before baking.

Tropical Pound Cake

Add ½ cup crushed pineapple (well-drained) and top with toasted coconut flakes.

Lemon-Key Lime Pound Cake

Use half lemon juice and half key lime juice for a bright citrus blend.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week. Bring to room temperature before serving for the best texture.

Freezer

Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

Thaw overnight in the refrigerator.

What to Serve with Key Lime Pound Cake

This refreshing dessert pairs beautifully with:

Fresh berries
Vanilla ice cream
Whipped cream
Lemon curd
Coconut ice cream
Hot coffee
Iced tea
Fresh fruit salad
Raspberry sauce
Lime sorbet

Frequently Asked Questions

Can I use regular limes instead of key limes?

Yes. Regular Persian limes work well if key limes aren’t available. The flavor will be slightly less tart and floral.

Why is my pound cake dry?

Overbaking or measuring too much flour can cause dryness. Measure flour carefully and check the cake a few minutes before the suggested baking time.

Can I make this cake ahead of time?

Absolutely. The flavor often improves after a day, making it an excellent make-ahead dessert.

Can I freeze the cake?

Yes. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze after thawing if desired.

Can I use bottled key lime juice?

Fresh key lime juice provides the best flavor, but bottled key lime juice is a convenient substitute when fresh key limes are unavailable.

Final Thoughts

Key Lime Pound Cake is a wonderfully moist, buttery dessert with the perfect balance of rich pound cake and bright citrus flavor. Finished with a sweet and tangy key lime glaze, this cake is elegant enough for holidays yet simple enough to enjoy with an afternoon cup of coffee. Whether you’re baking for a celebration or simply treating yourself, this refreshing pound cake is sure to become a favorite in your recipe collection.