Moist & Tangy Key Lime Pound Cake – A Zesty Twist on a Classic Favorite Recipe

Introduction

This Moist & Tangy Key Lime Pound Cake offers a zesty twist on a classic favorite. Rich and buttery with a refreshing lime flavor, it’s perfect for citrus lovers seeking a bright, delicious dessert.

Ingredients

• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour (or gluten-free 1:1 blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sour cream (or Greek yogurt for tang)
• ½ cup whole milk
• ½ cup fresh key lime juice (about 6–8 limes)
• Zest of 4 key limes (or regular limes)

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh key lime juice
• 1 teaspoon lime zest (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan, then tap out any excess flour.
2. Step 2: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 4–5 minutes, scraping down the sides as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: With the mixer on low, alternately add one-third of the dry ingredients, then half of the sour cream. Continue alternating, finishing with the dry ingredients. Mix just until combined to avoid overmixing.
6. Step 6: Gently fold in the key lime juice and zest until evenly distributed. The batter will be thick and creamy.
7. Step 7: Pour the batter into the prepared pan, smoothing the top. Bake for 60–75 minutes if using a loaf pan or 50–60 minutes for a bundt pan, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Step 8: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, about 1 hour.
9. Step 9: Meanwhile, whisk together the powdered sugar and 2 tablespoons of lime juice to make a pourable glaze. Add more lime juice if needed for desired consistency.
10. Step 10: Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle additional lime zest on top if desired.
11. Step 11: Slice and serve at room temperature.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier flavor and extra moisture.
• To enhance the lime flavor, add a teaspoon of lime zest to the batter in addition to what is called for.
• For a more intense glaze, add a little powdered sugar at a time until you reach the perfect balance of sweetness and tartness.
• If you prefer a nuttier texture, fold in ½ cup chopped toasted pecans or walnuts before baking.

Storage

Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving, or warm slices slightly in the microwave to refresh moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular limes instead of key limes?

Yes, regular limes work well and will still provide the bright citrus flavor, though key limes have a slightly different tartness that is traditional in this recipe.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend for similar texture and results.

Moist & Tangy Key Lime Pound Cake – A Zesty Twist on a Classic Favorite Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

This Moist & Tangy Key Lime Pound Cake is a delightful twist on the classic pound cake, infused with fresh key lime juice and zest for a zesty, refreshing flavor. Perfectly moist and tender, this cake features a creamy lime glaze that enhances its bright citrus notes, making it an irresistible treat for any occasion.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 35 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake

• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour (or gluten-free 1:1 blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sour cream (or Greek yogurt for tang)
• ½ cup whole milk
• ½ cup fresh key lime juice (about 6–8 limes)
• Zest of 4 key limes (or regular limes)

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh key lime juice
• 1 teaspoon lime zest (optional)

Instructions

1. Preheat & prep: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan. Tap out excess flour to prevent sticking.
2. Cream butter & sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 4–5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add eggs & vanilla: Beat in the eggs one at a time, fully incorporating each egg before adding the next. Mix in the vanilla extract thoroughly for added flavor.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
5. Alternate dry & wet: With the mixer on low speed, add one-third of the dry ingredients to the wet mixture, then incorporate half of the sour cream. Continue alternating the dry ingredients and sour cream, ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
6. Stir in lime: Gently fold in the fresh key lime juice and zest until evenly distributed throughout the thick and creamy batter.
7. Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–75 minutes if using a loaf pan or 50–60 minutes for a bundt pan. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool & glaze: Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, about 1 hour. Meanwhile, whisk together powdered sugar and fresh key lime juice (start with 2 tablespoons) to create a pourable glaze. Adjust the consistency by adding more lime juice if needed.
9. Finish: Drizzle the lime glaze evenly over the cooled cake, allowing it to drip down the sides. Sprinkle additional lime zest on top for a decorative and flavorful garnish.
10. Serve & enjoy: Slice the cake and serve at room temperature. Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.

Notes

• Using room temperature ingredients helps create a smoother, more uniform batter for better texture.
• Gluten-free flour blend can be substituted for all-purpose flour to make the cake gluten-free.
• Greek yogurt can be used instead of sour cream for a slightly tangier flavor.
• Be careful not to overmix the batter after adding the dry ingredients to keep the cake tender and moist.
• For a stronger lime flavor, increase the zest but avoid adding too much juice to prevent the batter from becoming too wet.
• Make sure to fully cool the cake before glazing to prevent the glaze from melting and running off entirely.
• Store the cake loosely covered to keep it moist but prevent it from becoming soggy.

Keywords: Key Lime Pound Cake, Lime Cake, Pound Cake Recipe, Citrus Dessert, Moist Pound Cake, Gluten-Free Pound Cake, Summer Desserts, Tangy Lime Cake