Did You Know 90% of Home Bakers Overlook the Secret to Perfect Key Lime Pound Cake?

It’s true—most bakers focus solely on the tartness of key limes, but the magic of the Best Key Lime Pound Cake with Key Lime Glaze lies in the balance of textures. A tender, buttery crumb paired with that bright citrus zing is what sets this dessert apart. And let’s be honest: nothing beats the moment that sweet-tart glaze cascades down the sides, sealing in every ounce of sunshine.

I discovered this recipe during a trip to the Florida Keys, where key lime isn’t just an ingredient—it’s a way of life. The locals shared a trick I’d never heard before: using both zest and reduced key lime juice to intensify the flavor without overwhelming the cake’s delicate richness. It’s a game-changer, especially when you’re craving that signature tang without the pucker.

What makes this pound cake truly special? It’s the way the glaze soaks ever so slightly into the top layer, creating a shimmering crust that crackles with each bite. And here’s the kicker: you don’t need fancy equipment or rare ingredients. Just a handful of pantry staples, a handful of fresh key limes (or a good bottled juice in a pinch), and a little patience while it bakes to golden perfection.

Fun fact: Traditional key lime pie filling relies on chemical reactions (hello, sweetened condensed milk!), but this pound cake achieves its lush texture the old-fashioned way—with real butter, eggs, and a touch of love. Ready to bake the citrusy masterpiece your summer table deserves? Let’s gather our ingredients…

The Best Key Lime Pound Cake with Key Lime Glaze

There’s something magical about the combination of rich, buttery pound cake and the bright, tangy zing of key lime. This recipe is a little slice of sunshine, perfect for summer gatherings, afternoon tea, or just because you deserve a treat. The tender crumb and citrusy glaze make it impossible to resist—trust me, I’ve seen it disappear in minutes!

Ingredients You’ll Need

Before we dive into baking, let’s gather our ingredients. Here’s what you’ll need for this dreamy Key Lime Pound Cake:

• 1 cup unsalted butter, softened – The foundation of any good pound cake. Make sure it’s at room temperature for that perfect, velvety texture.
• 2 cups granula
  ted sugar – Sweetness to balance the tart key lime. If you prefer a slightly less sweet cake, you can reduce this by ¼ cup.
• 4 large eggs – Room temperature eggs blend better into the batter, ensuring a smooth, even rise.
• 3 cups all-purpose flour – Spoon and level to avoid packing too much flour into your measuring cup.
• ½ teaspoo
  n baking powder – Just a little lift to keep the cake tender.
• ½ teaspoon baking soda – Works with the baking powder for the perfect crumb.
• ½ teaspoon salt – Enhances all the flavors. Don’t skip it!
• 1 cup sour cre
  am – The secret to moist, rich pound cake. Full-fat is best here.
• ¼ cup key lime juice – Freshly squeezed is ideal, but bottled works in a pinch.
• 1 tablespoon key lime zest – This is where the magic happens! The zest packs so much bright, citrusy flavor.
• 1 teaspoon van
  illa extract – A warm, comforting note to round everything out.

For the Key Lime Glaze:

• 1 cup powdered sugar – Sifted to avoid lumps.
• 2-3 tablespoons key lime juice – Adjust for your preferred consistency and tang.
• 1 teaspoon key
  lime zest – Because more zest is always a good idea.

Step-by-Step Instructions

Now, let’s bring this cake to life! Follow these steps for a foolproof, bakery-worthy Key Lime Pound Cake.

1. Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a standard loaf pan—I like to use a little butter and a dusting of flour to ensure easy release.

2. Cream the Butter an

d Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes with a stand mixer or hand mixer. Don’t rush this step—creaming properly gives the cake its signature texture.

3. Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is fully incorporated. The batter should look smooth and slightly glossy.

4. Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, so your cake rises beautifully.

5. Alternate Wet and D

ry Ingredients

With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake.

6. Fold in the Key Lime Goodness

Gently stir in the key lime juice, zest, and vanilla extract. The batter will be thick but pourable, with a lovely citrus aroma that’ll make your kitchen smell heavenly.

Best Key Lime Pound Ca

ke with Key Lime Glaze

There’s something magical about the tangy-sweet flavor of key limes in a rich, buttery pound cake. This recipe delivers the perfect balance of citrusy brightness and melt-in-your-mouth texture, all topped with a luscious key lime glaze. Whether you’re craving a sunny dessert or a show-stopping treat for guests, this cake never disappoints.

Pro Tips for the Perfect Pound Cake

Want to take your key lime pound cake to the next level? Here are a few secrets to ensure perfection every time:

• Room temperature ingredients – Let your butter, eggs, and sour cream sit out for at least 30 minutes before mixing. This ensures a smooth, even batter.
• Don’t o
  vermix – Once you add the flour, mix just until combined to keep the cake tender.
• Use fresh key lime juice – Bottled juice works in a pinch, but fresh-squeezed gives the best flavor.
• Zest before juicing – It’s much easier to zest whole limes than halved ones!

Delicious Variat

ions & Substitutions

This recipe is wonderfully adaptable. Try these twists to make it your own:

• Coconut lovers – Add ½ cup shredded coconut to the batter and sprinkle toasted coconut on top of the glaze.
• Berry twist – Fold in 1 cup fresh raspberries or blueberries for bursts of fruity flavor.
• Dairy-free opt
  ion – Substitute coconut oil for butter and coconut yogurt for sour cream.
• Gluten-free – Use a 1:1 gluten-free flour blend in place of all-purpose flour.

What to Serve with Key Lime Pound Cake

This cake shines on its own, but these pairings take it over the top:

• A dollop of whipp
  ed cream or vanilla ice cream
• Fresh berries or a berry compote
• A cup of hot tea or iced coffee
• A scoop of coconut sor
  bet for a tropical twist

Why You’ll Love This Recipe

Beyond its incredible flavor, this key lime pound cake offers some wonderful benefits:

• Freezer-friendly – Wrap slices tightly and freeze for up to 3 months.
• Crowd-pleaser<
  /strong> – Perfect for potlucks, bake sales, or afternoon tea.
• Year-round appeal – Brightens up winter days and tastes like summer sunshine.
• Easy to transport – Holds its shape well for picnics or gifting.