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Beautifully styled bundt Key Lime Pound Cake with lime glaze dripping down, garnished with fresh lime zest and slices on a rustic cake stand.

Key Lime Pound Cake

A rich, moist, and buttery Key Lime Pound Cake infused with fresh key lime juice and zest. This sunny, citrus-forward dessert is finished with a smooth lime glaze that melts into every bite. It’s the perfect cake for spring, brunch, holidays, or whenever you crave something sweet and tangy.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 460 kcal

Ingredients
  

Dry Ingredients:

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter room temperature
  • 2½ cups granulated sugar
  • 6 large eggs room temperature

Flavor Makers:

  • 1 tablespoon key lime zest
  • ⅓ cup key lime juice fresh preferred
  • 2 teaspoons vanilla extract

Dairy:

  • ½ cup sour cream
  • 2 tablespoons heavy cream or buttermilk optional, if batter is thick

For the Glaze:

  • 1½ cups powdered sugar
  • 2 –3 tablespoons key lime juice to taste
  • ½ teaspoon vanilla extract

Instructions
 

Step 1: Prep Like a Pro

  • Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or spray with baking spray that includes flour. Allow butter, eggs, and sour cream to come to room temperature.

Step 2: Cream Butter and Sugar

  • In a large bowl, cream the butter and sugar together using a stand or hand mixer on medium-high for 4–5 minutes until fluffy and pale.

Step 3: Add the Eggs

  • Add eggs one at a time, beating well after each addition. Scrape the bowl sides to ensure a smooth mixture.

Step 4: Add the Flavor

  • Mix in the key lime zest, juice, and vanilla extract. Stir until just combined.

Step 5: Combine Wet and Dry

  • In a separate bowl, whisk the flour, baking powder, and salt. Add to the wet ingredients in three additions, alternating with sour cream. Mix until just combined. Add a splash of cream if needed to loosen the batter slightly.

Step 6: Pour and Bake

  • Pour batter into the prepared bundt pan. Tap the pan gently on the counter to remove air bubbles. Bake for 65–75 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.

Step 7: Cool and Glaze

  • Cool in the pan for 10–15 minutes, then invert onto a rack. Cool completely. In a small bowl, whisk powdered sugar, key lime juice, and vanilla extract to create a glaze. Drizzle over the cake and garnish with additional lime zest if desired.

🧠 Pro Tips:

  • Always zest your limes before juicing them.
  • Use room temperature ingredients for the best texture.
  • Cake is even better the next day—bake ahead!
  • You can substitute Greek yogurt for sour cream.
  • Freezes beautifully for up to 3 months.

🍰 Serving Suggestions:

  • Serve with whipped cream and berries
  • Add a scoop of vanilla ice cream
  • Pair with iced tea or coffee
  • Warm up a slice and drizzle extra glaze before serving

📦 Storage:

  • Room Temperature: Up to 4 days in an airtight container
  • Fridge: Up to 1 week (bring to room temp before serving)
  • Freezer: Freeze slices individually for up to 3 months
Keyword Key Lime Pound Cake Recipe