Why You’ll Love This Recipe

Moist and Dense Texture: Classic pound cake richness with a tender crumb.
Bright Citrus Flavor: Fresh key lime juice and zest add a refreshing tang.
Simple Ingredients: Easy to make with pantry staples and fresh limes.
Versatile Serving: Delicious on its own or paired with whipped cream or berries.
Make-Ahead Friendly: Holds up well for serving over several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
½ cup sour cream
¼ cup fresh key lime juice (or regular lime juice)
1 tablespoon key lime zest (or lime zest)
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
2-3 tablespoons key lime juice

Directions

Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs: Add eggs one at a time, beating well after each addition.
Add Sour Cream, Lime Juice, Zest, and Vanilla: Mix in sour cream, key lime juice, zest, and vanilla extract until combined.
Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
Bake: Pour batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: Whisk powdered sugar and key lime juice together until smooth. Drizzle glaze over the cooled cake.

Servings and Timing

Servings: 10-12 slices
Prep Time: 15 minutes
Bake Time: 60-70 minutes
Total Time: About 1 hour 30 minutes

Variations

Add Coconut: Stir shredded coconut into the batter for a tropical twist.
Lime Glaze with Zest: Add lime zest to the glaze for extra zing.
Mini Bundt Cakes: Bake in mini bundt pans for individual servings.
Key Lime Cream Cheese Frosting: Substitute glaze with a cream cheese frosting flavored with lime zest.
Sugar Alternatives: Use coconut sugar or honey for different sweetness profiles.

Storage/Reheating

Storage: Store cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm slices briefly in the microwave to refresh texture.

FAQs

Can I use regular limes instead of key limes?

Yes, regular lime juice and zest can be used as a substitute.

How do I prevent the cake from drying out?

Ensure not to overbake and store the cake properly in an airtight container.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

Is sour cream necessary?

Sour cream adds moisture and tang; you can substitute with Greek yogurt if preferred.

Can I make this cake dairy-free?

Use dairy-free butter and sour cream alternatives to make it dairy-free.

How long does the glaze keep?

Glaze is best used fresh but can be stored in the refrigerator for up to 3 days.

Can I add zest to the glaze?

Yes, adding lime zest enhances the flavor and texture.

What is the best way to serve this cake?

Serve plain, with whipped cream, or topped with fresh berries for a refreshing dessert.

Can I make cupcakes instead of a loaf?

Yes, bake in a muffin tin for 18-22 minutes for individual servings.

Does this cake freeze well?

Yes, it freezes well when wrapped tightly and thawed before serving.

Conclusion

Key Lime Pound Cake is a perfect blend of rich, buttery pound cake and zesty lime flavor, offering a refreshing and satisfying dessert experience. Whether for a special occasion or a casual treat, its moist texture and bright citrus notes make it a favorite crowd-pleaser that’s simple to prepare and delightful to enjoy.