Bright, buttery, citrus-sweet perfection
This Moist and Tangy Key Lime Pound Cake brings together buttery richness and zingy citrus flavor for a dessert that feels refreshing, nostalgic, and absolutely irresistible. With a tender crumb and a glossy key lime glaze, it’s the kind of cake that looks impressive but comes together easily—perfect for busy bakers who still want something show-stopping. Whether you’re hosting brunch, attending a potluck, or craving a sunshine-inspired treat, this cake delivers every time. Using real key lime juice and zest gives it a vibrant, natural tang that elevates each bite. It stores beautifully, making it a great make-ahead dessert for the week. 🍋✨
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10–12 slices
📝 Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup sour cream
- ¼ cup fresh key lime juice
- 2 tbsp key lime zest
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
For the Key Lime Glaze
- 1 cup powdered sugar
- 2–3 tbsp key lime juice
- 1 tsp key lime zest
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Stand mixer or electric hand mixer
- Large mixing bowl
- Medium mixing bowl
- Microplane or citrus zester
- Measuring cups & spoons
- Rubber spatula
- 10-inch bundt pan or loaf pan
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat Oven: Heat to 325°F. Grease and flour a bundt or loaf pan.
- Cream Butter & Sugar: Beat the butter and sugar for 3–4 minutes until pale and fluffy—this creates the tender crumb. ✨
- Add Eggs: Mix in eggs one at a time, fully incorporating each before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: Combine sour cream, key lime juice, zest, and vanilla.
- Combine Mixtures: Add dry and wet ingredients to the butter mixture in alternating batches. Mix gently until smooth.
- Bake: Pour batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Glaze: Whisk powdered sugar, lime juice, and zest. Drizzle over the warm cake for a tangy, glossy finish. 🍋💚
💡 Pro Tips
- Better the next day: The lime flavor intensifies as the cake rests overnight.
- Storage: Keep covered at room temperature for 3 days, or refrigerate for up to 1 week.
- Freeze-Friendly: Wrap slices and freeze for up to 3 months.
- Flavor Twist: Substitute lemon or orange for a new citrus variation.