This key lime pound cake bakes in a bundt pan and delivers a dense, buttery crumb with a bright citrus tang from fresh key lime juice and zest.
Sour cream keeps the texture moist, and a slow bake gives the cake a golden crust that slices cleanly. It suits afternoon coffee, summer gatherings, and any table that needs a simple showpiece.
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Why This Key Lime Pound Cake Recipe Works
Creaming the butter and sugar until light and fluffy traps air that gives the crumb its lift, with just a little baking soda to help.
Sour cream and lime juice add moisture and acid, which tenderize the flour and give the cake a soft, fine texture.
Lime zest carries the floral citrus oils, so the flavor tastes fresh and bright instead of just sour.
Ingredients for Key Lime Pound Cake
- For the batter: one cup unsalted butter, softened, two and a half cups granulated sugar, five large eggs, three cups all purpose flour, one half teaspoon baking soda, and one half teaspoon salt.
- For the flavor: one cup sour cream, one quarter cup fresh key lime juice, and one tablespoon key lime zest, with powdered sugar as an optional dusting.
Unsalted butter. Soft butter creams evenly with the sugar, and unsalted butter lets you control the salt in the cake.
Eggs. Large eggs added one at a time build structure and keep the batter smooth and glossy.
Flour. All purpose flour gives a tender but sturdy crumb that holds up to the heavy batter.
Sour cream. Full fat sour cream adds richness and moisture, and it should sit out until it is no longer cold.
Key lime juice and zest. Fresh juice brings the tang and the zest brings the aroma, so use both for the full citrus flavor.
How to Make Key Lime Pound Cake
1. Prepare the pan Heat the oven to 350 degrees F and grease and flour a bundt pan, covering every groove so the cake releases cleanly.
2. Cream the butter and sugar Beat the softened butter and granulated sugar in a large bowl until light and fluffy, scraping the sides of the bowl once or twice.
3. Add the eggs Add the eggs one at a time, mixing well after each addition so the batter stays smooth and does not separate.
4. Combine the dry ingredients Whisk the flour, baking soda, and salt in a second bowl so the leavening and salt spread evenly.
5. Alternate the additions Add the dry mixture to the butter mixture in stages, alternating with the sour cream and lime juice, starting and ending with the flour mixture.
6. Fold in the zest Stir in the key lime zest, then pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake and cool Bake for 60 to 70 minutes, until a toothpick inserted into the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to Serve Key Lime Pound Cake
Dust the cooled cake with powdered sugar, or serve slices with whipped cream. A scoop of passion fruit ice cream adds tropical contrast, and fresh pineapple lemonade keeps the table cool. Add strawberries and cream cupcakes and a plate of fresh fruit pavlova for a larger dessert spread.
How to Store and Reheat Key Lime Pound Cake
Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. Wrap slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature before serving so the crumb softens and the lime flavor comes through again.
Tips and Variations for Key Lime Pound Cake
Measure the flour carefully. Spoon flour into the cup and level it off, because packed flour makes the cake dry and heavy.
Use room temperature ingredients. Cold eggs and sour cream can curdle the batter, so let them sit out until the chill is gone.
Grease every groove. Brush melted butter and a light dusting of flour into the bundt pan so the cake lifts out whole.
Do not taste the batter. The batter contains raw egg and uncooked flour, so wait until the cake is fully baked before tasting.
Flag the allergens. This cake contains wheat, egg, and milk, and it should be labeled clearly before it is served to guests.
Add a glaze. Whisk powdered sugar with a little lime juice for a simple glaze that sets in a thin, tart layer.
Check for doneness. Ovens vary, so start testing a few minutes early and bake until the toothpick comes out clean.
Check trusted guidance. Baked goods with eggs and dairy need safe storage, and the University of Minnesota Extension guide to storing leftovers explains cooling and chilling times.
Frequently Asked Questions About Key Lime Pound Cake
Can I use bottled juice in this key lime pound cake?
Bottled key lime juice works in a pinch, but fresh juice and zest give a brighter flavor that survives the long bake.
Why is my key lime pound cake dense?
Dense cake usually comes from undercreamed butter, overmixed batter, or cold ingredients. Cream until fluffy and fold the flour in gently.
Can I bake this key lime pound cake in loaf pans?
Yes. Divide the batter between two greased loaf pans and begin checking the cakes well before the bundt time is up.
Can I freeze the cake?
Wrap it well in plastic and foil, freeze it for up to 3 months, and thaw it at room temperature before slicing.
How do I keep the cake from sticking?
Grease and flour every groove of the pan, cool the cake for ten minutes, and turn it out while it is still slightly warm.
Key Lime Pound Cake
Equipment
- Bundt pan, 12 cup
- Stand mixer or hand mixer
- Wire rack
- zester
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup granulated sugar plus 1/2 cup more
- 5 large eggs room temperature
- 3 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- ¼ cup fresh key lime juice
- 1 tbsp key lime zest
- 2 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a bundt pan.
- Cream. Beat the butter and sugar until light and fluffy, then add the eggs one at a time.
- Mix the dry ingredients. Whisk the flour, baking soda, and salt together.
- Combine. Add the dry ingredients to the batter, alternating with the sour cream and lime juice, then stir in the zest.
- Bake. Pour into the pan and bake 60 to 70 minutes until a toothpick comes out clean.
- Cool. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
