Key Lime Pound Cake – Moist, Buttery Cake with Zesty Citrus Glaze 🍰🍈

This **Key Lime Pound Cake** brings together the rich, buttery texture of classic pound cake with the vibrant, tangy brightness of fresh key lime juice and zest. Topped with a zingy key lime glaze, every slice boasts a perfect balance of sweet and citrus — ideal for spring celebrations, summer barbecues, or any time you want dessert with a refreshing twist.

Moist and tender, yet sturdy enough to stand up to glaze and garnishes, this cake delivers superb flavor with minimal fuss. The addition of sour cream (or whole milk) contributes richness and keeps each bite wonderfully soft.

🍈 Ingredients You’ll Need

For the Cake

• 3 cups all‑purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup sour cream or whole milk
• ¼ cup fresh key lime juice
• 2 tablespoons key lime zest
• 2 teaspoons vanilla extract

For the Key Lime Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons key lime juice
• 1 teaspoon key lime zest

🍽️ Step‑by‑Step Instructions

Step 1: Prepare Your Pan & Oven

Preheat your oven to **325°F (165°C)**. Grease and flour a bundt or tube pan thoroughly, making sure every crevice is coated. This helps the cake release cleanly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the **flour**, **baking powder**, and **salt**. Set this dry mixture aside — it will be added gradually to the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the **softened butter** and **granulated sugar** together on medium speed. Beat until the mixture is light, pale, and fluffy — about 3–4 minutes. This step creates air pockets that help the cake rise beautifully.

Step 4: Add Eggs and Flavorings

Add the **eggs** one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Then mix in the **vanilla extract**, **key lime juice**, and **key lime zest** until fully combined.

Step 5: Combine Wet & Dry Ingredients

With the mixer on low speed, alternate adding the dry ingredients and the **sour cream (or milk)** to the butter mixture. Begin and end with the dry ingredients. Mix just until incorporated — overmixing can make the cake dense.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for **60–70 minutes**, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Then invert onto the rack to cool completely before glazing.

🍋 Make the Key Lime Glaze

Once the cake is fully cooled, it’s time for the zesty glaze. In a small bowl, whisk the **powdered sugar** with **key lime juice** and **key lime zest** until smooth. If the glaze is too thick, add another teaspoon of lime juice. If it’s too thin, add a bit more powdered sugar.

Drizzle the glaze over the cake while it’s still slightly warm so it seeps into the crumb for extra zing and sweetness.

🍽️ Serving Suggestions

• Serve slices with fresh lime wedges or lime zest curls for garnish.
• Pair with whipped cream or a scoop of vanilla ice cream.
• Garnish with berries for a pop of color and extra sweetness.
• Perfect with afternoon tea or as a light dessert after citrus‑forward meals.

✨ Tips for Perfect Pound Cake

• Use room temperature ingredients — this helps everything blend smoothly and prevents clumps in your batter.
• Measure your flour properly: spoon it into the measuring cup and level it off — don’t pack it down.
• Don’t rush the cooling — the cake firms up and slices more cleanly when fully cool before glazing.
• If you don’t have key limes, bottled key lime juice works in a pinch — but fresh zest is essential for bright flavor.

🧊 Storage Tips

Store leftover cake covered at room temperature for up to **2 days**. For longer storage, wrap tightly in plastic wrap and refrigerate for up to **5 days**. If you want to freeze slices, wrap individually and freeze for up to **2 months** — thaw before serving.

🍋 Optional Add‑Ins & Variations

• Coconut Lime Twist: Add toasted coconut flakes on top of the glaze for tropical flair.
• Key Lime Poppy Seed: Stir 1–2 tablespoons poppy seeds into the batter for texture and visual appeal.
• Berry Lime Combo: Serve with fresh raspberries or blueberries for a burst of tangy sweetness.
• Glaze Variations: Replace half the lime juice with lemon for a lime‑lemon hybrid glaze.

❓ Frequently Asked Questions (FAQs)

What’s the difference between key limes and regular limes?

Key limes are smaller and more aromatic than Persian (regular) limes. They have a slightly more floral and tart flavor — ideal for desserts. If you can’t find fresh key limes, bottled key lime juice works, but fresh zest is recommended for best flavor.

Can I make this cake without sour cream?

Yes — whole milk can be used in place of sour cream. Sour cream adds richness and moisture, but milk will still produce a tender cake.

Can I use this recipe in loaf pans?

Yes! Bake in two standard loaf pans at the same temperature. Check for doneness around 50–60 minutes.

Why did my cake sink in the middle?

This can happen if the oven temperature is too low or the cake is taken out before it’s set. Make sure your oven is properly calibrated and resist opening the oven door early.

How do I get a glossy glaze?

Smooth, lump‑free powdered sugar and proper juice balance create the glossiest glaze. Be sure to whisk thoroughly and apply while the cake is slightly warm.

Can I make mini cakes or cupcakes?

Yes! Bake mini versions at 325°F (165°C) for about 18–22 minutes, checking for doneness early.

Can I add a cream cheese swirl?

For extra richness, blend 4 oz softened cream cheese with ¼ cup sugar and a teaspoon of key lime juice, and swirl into the batter before baking.

Does the glaze set hard?

The glaze won’t harden completely but will form a slightly tacky, citrus‑bright layer that enhances each bite.

🍰 Final Thoughts

This Key Lime Pound Cake is the perfect bridge between classic buttery dessert and fresh citrus flavor. With its moist crumb, zesty glaze, and timeless appeal, it’s sure to become a favorite for gatherings, holidays, or any time you crave something sweet with a tangy kick.

Give it a try — and enjoy the bright, buttery goodness in every delicious slice! 🍈✨