Key Lime Pound Cake

Key Lime Pound Cake

Bright, buttery, and wonderfully moist, this homemade Key Lime Pound Cake from deesviral combines rich pound cake texture with fresh key lime flavor. Finished with a silky citrus glaze, it’s an easy dessert that’s perfect for holidays, brunches, birthdays, or anytime you’re craving something sweet and refreshing.

Recipe Details

• Author: deesviral
• Prep Time: 20 minutes
• Bake Time: 65–75 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings
• Category: Dessert
• Cuisine: American

Ingredients

For the Cake

• All-purpose flour – 3 cups
• Granulated sugar – 2 cups
• Unsalted butter, softened – 1 cup
• Large eggs – 4
• Sour cream – 1 cup
• Key lime juice – ¼ cup
• Key lime zest – 1 tablespoon
• Vanilla extract – 1 teaspoon
• Baking soda – ½ teaspoon
• Salt – ½ teaspoon

For the Key Lime Glaze

• Powdered sugar – 2 cups
• Key lime juice – 3 to 4 tablespoons
• Key lime zest – 1 teaspoon
• Green food coloring (optional) – 1 drop

Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, key lime juice, and key lime zest.
6. Add the flour mixture alternately with the sour cream, beginning and ending with the flour. Mix just until combined.
7. Pour the batter into the prepared Bundt pan and smooth the top evenly.
8. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before carefully turning it onto a wire rack.
10. Whisk together the powdered sugar, key lime juice, zest, and optional food coloring until smooth. Drizzle over the completely cooled cake.

Tips for Success

• Use fresh key lime juice for the brightest citrus flavor.
• Bring the butter, eggs, and sour cream to room temperature before mixing.
• Avoid overmixing once the flour is added.
• Let the cake cool completely before glazing.
• Add extra lime zest over the glaze for a vibrant finish.

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices for up to 3 months.

Serving Suggestions

Serve with fresh berries, whipped cream, vanilla ice cream, or a cup of coffee or hot tea. It’s also perfect for Easter, Mother’s Day, baby showers, and summer gatherings.

Estimated Nutrition (Per Serving)

• Calories: 455
• Protein: 6g
• Carbohydrates: 57g
• Fat: 23g
• Saturated Fat: 13g
• Sugar: 41g
• Sodium: 170mg

Frequently Asked Questions

Can I use regular limes?

Yes. Regular fresh lime juice works well if key limes are unavailable, though the flavor will be slightly different.

Can I make this cake ahead?

Absolutely. It tastes even better the next day after the flavors have had time to develop.

Can I freeze the cake?

Yes. Wrap the cooled cake tightly before freezing for up to three months. Glaze after thawing for the best appearance.

Can I skip the glaze?

Yes. The cake is delicious on its own, but the glaze adds extra sweetness and bright citrus flavor.

This Key Lime Pound Cake from deesviral is soft, rich, buttery, and packed with refreshing citrus flavor. Whether served at a celebration or enjoyed with an afternoon coffee, it’s a timeless homemade dessert everyone will love.