Key Lime Pound Cake with Key Lime Glaze

Bright, buttery, and perfectly balanced between sweet and tart, this Key Lime Pound Cake has a dense, velvety crumb and a bold citrus finish. The fresh key lime juice and zest infuse the batter, while the glaze soaks slightly into the warm cake for maximum flavor.

Ingredients

For the Pound Cake

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
3 cups (360g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature
1/4 cup key lime juice (fresh preferred)
1 tablespoon key lime zest
1 teaspoon vanilla extract

For the Key Lime Glaze

1 1/2 cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest (optional for stronger flavor)

Step-by-Step Directions

Step 1: Prepare the Pan

Preheat oven to 325°F (163°C).
Grease and flour a 10–12 cup Bundt pan or standard tube pan thoroughly.

Step 2: Cream Butter and Sugar

In a large mixing bowl:

Beat softened butter on medium speed until smooth (about 1 minute).
Gradually add sugar.
Beat 3–4 minutes until light and fluffy.

Proper creaming creates a tender texture.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

Step 5: Add Sour Cream and Lime

In a small bowl, mix together:

Sour cream
Key lime juice
Lime zest
Vanilla

Step 6: Combine Wet and Dry

Add dry ingredients to the butter mixture in three additions.
Alternate with the sour cream mixture (begin and end with flour).
Mix on low speed just until combined.

Do not overmix.

Step 7: Bake

Pour batter into prepared pan and smooth the top.
Tap gently on the counter to remove air bubbles.

Bake 70–85 minutes, or until:

A toothpick inserted comes out clean
Top is golden
Internal temperature reaches about 200°F

If browning too quickly, tent loosely with foil.

Step 8: Cool

Let cake cool in the pan for 15 minutes.
Turn out onto a wire rack and cool completely.

Key Lime Glaze

Step 9: Make the Glaze

In a bowl, whisk together powdered sugar and key lime juice until smooth.
Adjust thickness:

More juice = thinner glaze
More sugar = thicker glaze

Step 10: Glaze the Cake

For best flavor, drizzle glaze over the cake while it is slightly warm so it soaks in slightly.

Let glaze set before slicing.

Tips for Stronger Lime Flavor

Add an extra teaspoon of zest.
Poke small holes in the warm cake and brush with 2 tablespoons of lime juice before glazing.
Use freshly squeezed key limes rather than bottled juice for brighter flavor.

Storage

Store covered at room temperature up to 3 days.
Refrigerate up to 1 week.
Freezes well (unglazed) up to 2 months.