Moist & Tangy Key Lime Pound Cake – A Zesty Twist on a Classic Favorite Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in lime: Gently fold in the fresh key lime juice and zest until evenly distributed throughout the thick and creamy batter.
- 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.
- 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.
- 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.
- 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
