Say goodbye to boring baking and dive into the tart and sweet world of this key lime pound cake. This recipe, topped with our simple lime glaze, is a delicious summertime treat that will take you right to the Florida Keys! This simple yet delicious recipe creates a dessert masterpiece that will have you yearning for seconds.
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Key Lime Pound Cake
A key lime pound cake may scream summertime to you, but it really is the perfect dessert for any occasion. It is easy to make and perfect for customizing to your preferences of tart or sweet.
The richness of a pound cake is made even better with the sweet and tart flavor of key lime. It can be served alone, with a lime glaze, cream cheese frosting, or even a simple bit of homemade whipped cream. You can't go wrong with this recipe!
Ingredients
- 3 cups all-purpose flour, scooped and leveled (360g)
- ½ teaspoon baking powder (2.5g)
- ¼ teaspoon salt (1.5g)
- Zest of 1 lime
- 1 ½ cups unsalted butter, room temperature (340g)
- 3 cups granulated sugar (600g)
- 6 eggs, room temperature
- 2 teaspoons vanilla extract (10ml)
- 1 teaspoon lime extract (5ml)
- ¼ cup lime juice (60ml)
- ½ cup sour cream (120g)
- ½ cup buttermilk (120ml)
For key lime glaze
- 2 cups powdered sugar (240g)
- ¼ cup lime juice (60ml)
- 1 teaspoon vanilla extract (5ml)
Handy Kitchen Tools
How to Make a Key Lime Pound Cake
Preheat the oven to 325°F and then spray the bundt pan with non-stick spray or cake release. It can also be generously greased and then floured to help prevent sticking.
In a large mixing bowl, combine flour, baking powder, salt, and key lime zest. Set aside.
Using a hand or stand mixer, cream together butter and sugar until just blended.
Add eggs to the mixture one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla, buttermilk, lime juice, sour cream, and key lime extracts.
Gradually add in the dry ingredients, mixing until just combined.
Carefully pour the batter into the prepared Bundt pan and gently shake the pan to level and remove air bubbles.
Bake for 75-80 minutes.
Once done, remove from the oven and place the Bundt pan on a cooling rack while the cake is still in the pan.
Let this cool until the pan is cool to the couch. Then, remove the cake and let it continue to cool on the wire rack until you are ready to top with the glaze and serve.
How to Make Lime Glaze
In a small bowl, mix together the powdered sugar and key lime juice. Stir until well incorporated. This will be a thick, non-pourable mixture.
Then stir in the vanilla extract. If the mixture is too thick to pour, you can add additional milk or cream.
Once the cake is cooled, pour or spread the glaze over the top before serving.
Frequently Asked Questions
The secret to a good pound cake is all in the ingredients an making sure you have the right fat-to-dry ingredient ratio.
Use real, freshly squeezed key lime juice for a zesty flavor and quality butter for a rich, moist texture. Make sure you beat your batter until light and fluffy before baking to ensure it’s perfectly cooked in the center.
The best answer is yes. The fresh lime juice will give your pound cake the most wonderful flavor. However, if you don’t have access to fresh key limes, you can opt for bottled juice instead.
When using bottled lime juice, I try to find ones that are just lime and don't contain any added ingredients or sweeteners.
The key lime is the best for any key lime recipe, and especially key lime cake. They are smaller than typical limes but have a distinct flavor that is tart but not acidic.
However, you can use other limes as well. Regular limes, which are larger and have a milder flavor, can work just as well. The most important thing is that you use freshly squeezed lime juice for the best taste.
No, not necessarily. Key Lime Pound Cake can be kept at room temperature for up to 3 days. If you need to store it longer, freeze it and thaw it when ready to eat.
For the best results, make sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing.
More Cake Recipes
Need more cake-making inspiration? Look no further! Below are a few more of my personal favorite choices to add to the dessert menu. Take a moment to bookmark your favorite recipes. You can also print out the recipes or just pin them to Pinterest to make soon!
- Boozy Bailey's Irish Cream Chocolate Cake
- The Best German Chocolate Cake Recipe
- Easy Chocolate Vanilla Swirl Bundt Cake
- The Easiest 7-UP Cake Recipe
- Classic Pink Lemonade Cake Recipe
📖 Recipe
Key Lime Pound Cake with Lime Glaze
Indulge in a delicious key lime pound cake with a tangy lime glaze. Perfect for any occasion!
Ingredients
- 3 cups all-purpose flour, scooped and leveled (360g)
- ½ teaspoon baking powder (2.5g)
- ¼ teaspoon salt (1.5g)
- Zest of 1 lime
- 1 ½ cups unsalted butter, room temperature (340g)
- 3 cups granulated sugar (600g)
- 6 eggs, room temperature
- 2 teaspoons vanilla extract (10ml)
- 1 teaspoon lime extract (5ml)
- ¼ cup lime juice (60ml)
- ½ cup sour cream (120g)
- ½ cup buttermilk (120ml)
For lime glaze
- 2 cups powdered sugar (240g)
- ¼ cup lime juice (60ml)
- 1 teaspoon vanilla extract (5ml)
Instructions
- Preheat the oven to 325°F.
- In a large bowl, whisk together the flour, baking powder, salt, and key lime zest. Set aside.
- In a separate bowl, cream together the butter and sugar using a hand or stand mixer until just combined.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla, buttermilk, lime juice, sour cream, and key lime extracts.
- Gradually add the dry ingredients to the butter mixture, and stop mixing once they are incorporated.
- Carefully pour or spoon the batter into a greased Bundt pan, and shake gently to level and remove air bubbles.
- Bake for 75-80 minutes.
- Remove from the oven and place the Bundt pan on a cooling rack while the cake is still in the pan.
- Once the pan is cool, remove the cake and allow it to continue cooling on the rack.
How to Make Lime Glaze
- In a small bowl, mix together the powdered sugar and key lime juice. Stir until well incorporated. This will be a thick, non-pourable mixture.
- Then stir in the vanilla extract. If the mixture is too thick to pour, you can add additional milk or cream.
- Once the cake is cooled, pour or spread the glaze over the top before serving.
Notes
This recipe works wonderfully with cream cheese frosting to replace the key lime glaze.
Recommended Products
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Plastic Measuring Cups and Spoons Set 14 Piece. Includes 11 Colorful Measuring Cups and Spoons Set and 3 Plastic Liquid Measuring Cups. Nesting Measuring Set for Space Saving Storage. Dishwasher-Safe -
Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome -
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup, Grey -
Amazon Basics Stainless Steel Wire Whisk Set - 3-Piece -
COOK WITH COLOR Plastic Mixing Bowls with Lids - 12 Piece Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe Mixing Bowl Set (Blue Ombre)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 649Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 160mgSodium: 127mgCarbohydrates: 95gFiber: 1gSugar: 69gProtein: 7g
Alta P. McNair
The printed recipe instructions left out buttermilk and sour cream. After I mixed and was getting ready to pour in pan, I realized I hadn't used. Went back to site and looked at step by step instructions and then added & mixed. Just hope it doesn't affect texture of cake.