Why You’ll Love This Recipe

Moist and Tender: The key lime juice and zest keep the cake moist and flavorful, while the pound cake texture remains light and airy.
Tangy and Sweet: The balance of tangy key lime and sweet cake creates a perfectly refreshing flavor.
Easy to Make: With simple ingredients and minimal prep, this cake is a breeze to make but looks and tastes impressive.
Versatile: Serve it as a dessert for a gathering, enjoy a slice with your afternoon tea, or bring it to a potluck. It’s a crowd-pleaser!

Ingredients

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

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup sour cream
1/4 cup buttermilk
2 teaspoons freshly grated key lime zest
2 tablespoons fresh key lime juice (about 3-4 key limes)
1 teaspoon vanilla extract

For the Glaze:

1/2 cup powdered sugar
2 tablespoons fresh key lime juice
1 teaspoon key lime zest (optional, for extra flavor)

Directions

Make the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add Wet Ingredients: Add the sour cream, buttermilk, lime zest, lime juice, and vanilla extract. Mix until everything is well combined.
Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour and Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze:

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, key lime juice, and key lime zest (if using). Stir until smooth.
Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
Serve: Allow the glaze to set for a few minutes before slicing and serving.

Servings and Timing

Servings: 8-10
Preparation Time: 15 minutes
Baking Time: 55-65 minutes
Total Time: 1 hour 30 minutes (including cooling time)

Variations

Add Coconut: Add shredded coconut to the batter for a tropical twist that complements the key lime flavor.
Lemon Version: If key limes aren’t available, you can use regular limes or even lemons to create a lemon-lime pound cake.
Mini Loafs: Divide the batter into smaller mini loaf pans for individual servings or gifts.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: This cake freezes well! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: If you prefer to serve the cake warm, you can reheat slices in the microwave for about 10-15 seconds.

FAQs

Can I make this cake without buttermilk?

Yes, if you don’t have buttermilk, you can substitute with a combination of regular milk and 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes to thicken.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for the best flavor, but if you don’t have fresh limes, bottled lime juice can be used in a pinch.

Can I add more lime zest to the batter?

Yes! If you love a more intense lime flavor, you can add extra lime zest to the batter. Just be careful not to overpower the other flavors.

Can I make this cake in advance?

Yes, this cake can be made a day or two in advance. It stays moist and flavorful for a few days when stored properly in an airtight container.

How do I know when the cake is done?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, bake for an additional 5-10 minutes.

Conclusion

Moist & Tangy Key Lime Pound Cake is a perfect balance of citrusy brightness and rich, buttery flavor. This easy-to-make cake is perfect for any occasion, from casual family dinners to more festive holiday celebrations. The combination of the tangy lime and the smooth, creamy glaze makes this dessert a crowd favorite. Enjoy every bite of this vibrant, refreshing treat!