Moist Key Lime Pound Cake with Zesty Citrus Glaze

It began on a slow Sunday afternoon when I wanted something sweet, citrusy, and comfortingly old-fashioned. The kitchen needed that warm aroma of butter and lime, and nothing satisfies like a moist, slightly tangy Key Lime Pound Cake. With a tender crumb and a bright lime glaze, this easy, old-fashioned pound cake tastes like it came straight from Grandma’s oven. It’s perfect for brunch, an afternoon treat, or a potluck centerpiece. Ready to bake a new favorite? Let’s get started.

Why You’ll Love This Key Lime Pound Cake

• Moist & Tangy: Fresh lime juice and zest give a lively citrus lift.
• Simple Preparation: Minimal prep—about 20 minutes—and straightforward steps.
• Crowd-Pleasing: Great for gatherings, picnics, and bake sales.
• Beginner-Friendly: Uses common pantry ingredients and basic techniques.
• Customizable: Easily adapted to gluten-free or made with buttermilk for a richer bite.
• Old-Fashioned Comfort: Classic flavor with a modern, bright twist from key limes.

Ingredients for Key Lime Pound Cake

Dry Ingredients

• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon key lime zest
• ¼ cup key lime juice (fresh or bottled)
• 1 teaspoon vanilla extract
• ¾ cup sour cream

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons key lime juice
• ½ teaspoon vanilla extract

Dietary Swaps:

• Gluten-free: Substitute a 1:1 gluten-free baking flour blend.
• For richer tang: Replace sour cream with ¾ cup buttermilk for a delightful Key Lime Pound Cake with buttermilk twist.

How to Make Key Lime Pound Cake – Step-by-Step

Step 1: Preheat & Prepare the Pan

Preheat your oven to 325°F (163°C). Thoroughly grease and flour a Bundt pan or use a nonstick spray with flour.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–5 minutes with a hand or stand mixer on medium speed. Proper creaming traps air and helps texture.

Step 4: Add Eggs & Flavor

Add the eggs one at a time, beating well after each addition. Stir in the lime zest, lime juice, and vanilla extract until combined.

Step 5: Combine Wet & Dry

Add the dry ingredients in three parts, alternating with the sour cream. Start and finish with the flour mixture, mixing just until combined—overmixing will make the cake dense.

Step 6: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool & Invert

Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely before glazing.

Step 8: Make the Glaze

Whisk the powdered sugar, key lime juice, and vanilla until smooth. If the glaze is too thin, add a little more powdered sugar; if it’s too thick, add a splash more lime juice. Drizzle over the cooled cake.

Pro Tips for the Best Key Lime Pound Cake

• Make ahead: This cake often tastes better the next day as flavors meld.
• Boost lime flavor: Add extra zest to the batter or a touch of lime extract to the glaze.
• Avoid overmixing: Stop when ingredients are just combined to keep the crumb tender.
• Buttermilk option: Swap sour cream for ¾ cup buttermilk for a softer, tangier crumb.
• Room temperature ingredients: Use room-temperature eggs and butter for even mixing and better volume.

Best Ways to Serve Key Lime Pound Cake

• Serve with a dollop of whipped cream and fresh berries for brightness and contrast.
• Pair with a cold glass of milk or a hot cup of coffee for a simple, comforting combo.
• Make it a centerpiece for brunch or afternoon tea—garnish with thin lime slices or extra zest.

Pro Tip: A scoop of vanilla ice cream transforms this cake into an irresistible summer dessert.

Storage & Leftovers

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Microwave individual slices for 10–15 seconds to refresh texture and warmth.

FAQs – Key Lime Pound Cake

Notes & Nutrition

Final Thoughts

This Key Lime Pound Cake delivers a tender, moist loaf with a bright citrus finish that’s perfect for any occasion. It’s easy to make, adaptable to dietary needs, and reliably delicious whether you serve it plain, with whipped cream, or with a scoop of vanilla ice cream. Try the buttermilk variation for extra tang, and don’t be afraid to add more zest if you love lime-forward desserts.

What’s your favorite way to serve Key Lime Pound Cake? Share your tips and photos in the comments—baking is better when we swap ideas.