Key Lime Pound Cake with Key Lime Glaze

Key Lime Pound Cake with Key Lime Glaze (Moist, Buttery, and Bright)

This Key Lime Pound Cake is rich and buttery with a pop of fresh citrus in every bite. Made with key lime juice, zest, and sour cream for extra tenderness, it bakes up moist and dense (in the best pound cake way). Finish it with a simple key lime glaze that dries into a tangy-sweet shell—perfect for brunch, holidays, potlucks, or an anytime treat.

Quick Recipe Info

• Prep Time: 15 minutes

• Bake Time: 60–70 minutes

• Total Time: ~1 hour 25 minutes (including cooling)

• Yield: 10–12 slices

• Category: Dessert

• Cuisine: American

Ingredients

Key Lime Pound Cake

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• ½ cup sour cream

• ¼ cup fresh key lime juice

• Zest of 2 key limes

Key Lime Glaze

• 1 cup powdered sugar

• 2 tablespoons fresh key lime juice

How to Make Key Lime Pound Cake

1. Preheat & Prep Pan
   Preheat oven to 325°F (165°C). Grease a loaf pan or bundt pan (and lightly flour it if you want extra insurance).

2. Cream Butter and Sugar
   Beat butter and sugar until light and fluffy (this helps the cake rise and keeps it tender).

3. Add Eggs
   Add eggs one at a time, mixing well after each addition.

4. Add Citrus + Sour Cream
   Mix in sour cream, key lime juice, and zest until combined.

5. Add Dry Ingredients
   In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and mix gently just until no dry streaks remain (don’t overmix).

6. Bake
   Pour batter into the prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).

7. Cool
   Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.

Key Lime Glaze

Whisk powdered sugar with key lime juice until smooth. Drizzle over the cooled cake. Let the glaze set for 10–15 minutes before slicing.

Tips for the Best Key Lime Pound Cake

• Use fresh juice + zest: That’s where the real key lime punch lives.

• Room temp butter & eggs: Smoother batter, better texture.

• Don’t overmix after flour: Overmixing can make pound cake tough.

• Glaze thickness: Add juice slowly—start with 1 tablespoon and adjust until it drizzles the way you like.

Storage

• Room temperature: 2–3 days in an airtight container

• Refrigerator: Up to 5 days (bring to room temp for best texture)

• Freezer: Wrap slices well and freeze up to 2 months