Moist & Tangy Key Lime Pound Cake Recipe
This Moist & Tangy Key Lime Pound Cake is a zesty twist on the classic pound cake, combining the rich buttery base with vibrant key lime juice and zest for a refreshing, citrusy flavor. Topped with a sweet and tangy lime glaze, this cake is perfect for any occasion where you want a delightful balance of sweet and tart in every bite.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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, then tap out any excess flour to prevent clumping.
- 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 as needed to ensure even mixing.
- Add Eggs & Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Alternate Dry & Wet: On low mixer speed, add one-third of the dry ingredients, followed by half of the sour cream. Continue alternating between the dry ingredients and sour cream, finishing with the dry ingredients. Mix just until combined to avoid overmixing and toughening the batter.
- Stir in Lime: Gently fold in the fresh key lime juice and lime zest until evenly incorporated. The batter will be thick and creamy at this stage.
- 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 if using a bundt pan. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
- Cool & Glaze: Let the cake cool in the pan for 15 minutes to set. Then invert the cake onto a wire rack to cool completely, about 1 hour. Meanwhile, prepare the glaze by whisking powdered sugar with 2 tablespoons of fresh key lime juice, adding more juice as needed to create a pourable consistency.
- Finish: Drizzle the lime glaze over the fully cooled cake, allowing it to drip down the sides naturally. Optionally, sprinkle additional lime zest on top for a vibrant garnish.
- Serve & Enjoy: Slice and serve the cake at room temperature. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Room temperature ingredients help achieve a smooth, well-incorporated batter.
- Using Greek yogurt instead of sour cream offers a tangier flavor and slightly different texture.
- Gluten-free 1:1 flour blends can be used as a substitute for all-purpose flour for gluten-free options.
- Ensure not to overmix once the dry ingredients are added to avoid a dense or tough cake.
- The freshness of key limes significantly enhances the authentic citrus flavor; regular limes are a suitable alternative if key limes are unavailable.
- Leftover cake can be kept refrigerated and warmed slightly before serving to restore moisture.
Keywords: Key Lime Pound Cake, Citrus Pound Cake, Tangy Cake, Classic Pound Cake Recipe, Lime Glaze Cake
