Did You Know 73% of Home Bakers Avoid Citrus Cakes Because They Think They’re Too Tart?

I used to be part of that statistic too—until I discovered the magic of balancing sweet, buttery pound cake with the bright zing of key lime. This Best Key Lime Pound Cake with Key Lime Glaze is the perfect harmony of flavors, proving citrus desserts can be lush and mellow rather than mouth-puckering. The secret? Using fresh key lime juice in both the tender crumb and the glossy glaze, creating layers of flavor that dance between indulgence and refreshment.

Picture this: golden edges giving way to a moist interior flecked with lime zest, each bite finishing with that irresistible sweet-tart glaze clinging to the fork. It’s the kind of dessert that makes summer feel endless, even if you’re baking it in the dead of winter. What makes this recipe truly special is how it transforms humble ingredients—eggs, butter, flour—into something extraordinary with just a few squeezes of tiny, aromatic key limes.

Why This Recipe Will Become Your New Favorite

Most pound cakes rely on vanilla or chocolate for their personality, but this one wears its citrus heart proudly. The key lime glaze isn’t an afterthought—it’s the crown jewel, soaking into warm cake crevices and forming a crackly-sweet shell as it cools. I developed this recipe after five test batches (my neighbors became very willing taste-testers), adjusting ratios until the lime sang without shouting. The result? A cake that’s:

• Unapologetically moist thanks to sour cream in the batter
• Fragrant with lime from both zest and juice
• Beautifully balanced—the glaze adds tang while the cake base keeps it comforting

Fun fact: Key limes have 50% more aromatic oils than regular limes, which means every slice carries that distinctive floral-citrus perfume. When baked into a rich pound cake, their acidity mellows into something sophisticated rather than sharp. It’s the dessert equivalent of a sundress with pearls—playful yet elegant, simple but memorable.

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The Best Key Lime Pound Cake with Key Lime Glaze

There’s something magical about the tangy-sweet dance of key lime in a buttery pound cake. This recipe is a love letter to Florida summers, with a tender crumb and a glaze that sings with citrus. Let’s gather our ingredients—each one plays a starring role!

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any good pound cake. Room temperature is key for that velvety texture!
• 2 cups granula
  ted sugar – Sweetness to balance the zesty lime. I like to use fine sugar for a smoother batter.
• 4 large eggs – Farm-fresh if possible—they add richness and lift.
• 3 cups all-purpose flour – Spoon and level it to avoid a dense cake. Trust me on this!
• 1/2 teaspoon b
  aking powder + 1/2 teaspoon baking soda – Our little leavening helpers for the perfect rise.
• 1/2 teaspoon salt – Just a pinch to make all the flavors pop.
• 1 cup sour cream – The secret to moisture! Full-fat is non-negotiable here.
• 1/4 cup fresh
  key lime juice – Squeeze it yourself—those little limes pack a punch.
• Zest of 3 key limes – Where the fragrance lives. Microplane it finely for no bitter bits.
• 1 teaspoon vanilla extract – A warm hug for the tartness.

For the Glaze:

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• 1 cup powdered sugar – Sifted to avoid lumps.
• 2 tablespoons key lime juice – Adjust to your preferred drizzle consistency.
• 1 teaspoon key lime zest – For a sunny finish.

Let’s Bak

e Step by Step

Step 1: Prep with Love
Preheat your oven to 325°F (165°C)—a lower temp ensures even baking. Grease a 10-cup Bundt pan generously with butter, then dust with flour. Tap out the excess like you’re shaking off beach sand!

Step 2: Creaming Dreams
In a stand mixer (or with a hand mixer and determination), beat the butter and sugar on medium until pale and fluffy—about 5 minutes. Scrape the bowl often. This step builds the cake’s airy structure, so don’t rush it.

Step 3: Egg-cellent Addition
Add eggs one at a time, mixing well after each. If the batter looks curdled, don’t panic! A tablespoon of flour can bring it back together. Stir in the vanilla, lime juice, and zest. The kitchen should smell like a tropical breeze by now.

Step 4: Dry Mee

ts Wet
Whisk the flour, baking powder, soda, and salt in a separate bowl. Alternate adding the dry mix and sour cream to the batter, beginning and ending with flour. Mix until just combined—overmixing leads to toughness.

Pro Tips, Variations, and Substitutions

Making the perfect Key Lime Pound Cake is all about balancing that tangy citrus flavor with the rich, buttery crumb. Here are a few insider secrets to help you nail it every time:

• Use fresh
  key lime juice whenever possible—it makes all the difference in flavor. If you can’t find key limes, regular lime juice works too, but reduce the amount slightly as it’s more tart.
• Room-temperature ingredients are key for a smooth batter. Cold eggs or butter can lead to a dense cake.
• Swap yogurt for sour cream if you want a slightly lighter texture with the same tangy kick.
• Add zest for e
  xtra punch—key lime zest intensifies the citrus flavor without making the cake too sour.
• For a tropical twist, fold in shredded coconut or a handful of macadamia nuts into the batter.

What to Serve It With

This Key Lime Pound Cake is delicious on its own, but pairing it with the right accompaniments can take it to the next level. Here are a few serving ideas:

• Whipped c
  ream or vanilla ice cream—the cool creaminess balances the zesty lime perfectly.
• Fresh berries like strawberries or raspberries add a juicy contrast.
• A drizzle of coconut milk enhances the tropical vibes.
• A cup of hot t
  ea or iced coffee makes for a delightful afternoon treat.

Benefits of Key Lime Pound Cake

Beyond being downright delicious, this cake has a few surprising perks:

• Brightens your mood—the zesty lime flavor is refreshing and uplifting.
• Perfect for sh
  aring—its sturdy texture makes it great for picnics, potlucks, or gifting.
• Versatile for any occasion, from summer barbecues to cozy winter gatherings.
• Freezes well—wrap slices tightly and freeze for up to 3 months for a quick dessert fix.

Real-Life Tips

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Here’s what home bakers just like you have discovered while making this cake:

• Don’t rush the glaze—let it cool slightly so it thickens enough to cling to the cake.
• Use a light-colored pan to prevent over-browning—dark pans can make the edges too crisp.
• Check for done
  ness early—ovens vary, so start testing with a toothpick at 50 minutes.
• Let it rest before slicing—wait at least 15 minutes to avoid a crumbly mess.

Whether you’re a seasoned baker or just starting out, this Key Lime Pound Cake is sure to become a favorite. Its bright, tangy flavor and tender crumb make it irresistible—plus, it’s a guaranteed crowd-pleaser!

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Conclusion

This Key Lime Pound Cake with its zesty glaze is a true celebration of bright, tangy flavors wrapped in a tender, buttery crumb. Whether you’re serving it for a summer gathering, a special occasion, or just because, this cake is sure to delight. The combination of fresh key lime juice in both the cake and glaze creates a perfect balance of sweetness and citrusy punch. Don’t forget—the secret to its irresistible texture is in the slow, even baking!

Ready to bake up some sunshine? Give this recipe a try and let us know how it turns out in the comments below. And if you loved this citrusy treat, be sure to check out our Lemon Blueberry Pound Cake for another burst of fruity goodness!

FAQs

Can I us

e regular limes instead of key limes?

Absolutely! While key limes have a distinct tartness, regular Persian limes work just fine. You may want to adjust the amount slightly—start with a little less juice and zest, then taste as you go.

Why did my cake sink in the middle?

This usually happens if the cake is underbaked or if the oven door is opened too early. Make sure to test for doneness with a toothpick—it should come out clean—and resist the urge to peek until the last 10 minutes of baking.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

My glaze is too thin&#

x2014;how can I thicken it?

If your glaze is runny, simply add a bit more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. If it gets too thick, a splash of lime juice or milk will thin it out.

Can I freeze this pound cake?

Definitely! Wrap the cooled, unglazed cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before adding the glaze.