Key Lime Pound Cake with Key Lime Glaz

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

This Key Lime Pound Cake is rich, buttery, and bursting with fresh citrus flavor. Made with real key lime juice, zesty lime peel, and a tender crumb from sour cream, this cake strikes the perfect balance between sweet and tangy. Finished with a smooth key lime glaze, it’s an elegant yet easy dessert for any occasion.

Whether you’re baking for a holiday, brunch, afternoon tea, or just craving a homemade citrus dessert, this moist pound cake recipe is guaranteed to impress.

Why You’ll Love This Key Lime Pound Cake

• 🍋 Bright citrus flavor from fresh key limes

• 🧈 Rich, buttery texture with a soft, moist crumb

• 🍰 Simple ingredients you likely already have

• ✨ Elegant glaze that adds the perfect tangy-sweet finish

• 🎉 Perfect for gatherings, gifting, or weekend baking

Ingredients

Cake

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp 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 tbsp fresh key lime juice

How to Make Key Lime Pound Cake

1. Preheat and prepare the pan
   Preheat your oven to 325°F (165°C). Grease and lightly flour a loaf pan or bundt pan.

2. Cream butter and sugar
   In a large bowl, beat the softened butter and sugar until light and fluffy. This step helps create a tender, airy crumb.

3. Add the eggs
   Mix in the eggs one at a time, beating well after each addition.

4. Add the citrus and sour cream
   Stir in the sour cream, fresh key lime juice, and lime zest until fully combined.

5. Mix the dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Combine wet and dry
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

7. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool
   Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Make the Key Lime Glaze

Whisk together the powdered sugar and fresh key lime juice until smooth. Drizzle over the cooled cake, letting it run down the sides for a beautiful finish.

Tips for the Best Pound Cake

• Use fresh key lime juice, not bottled, for the brightest flavor

• Room temperature ingredients help create a smoother batter

• Don’t overmix once you add the flour — this keeps the cake soft

• Add extra zest on top of the glaze for more citrus aroma

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavor gets even better the next day!