This key lime glazed pound cake bakes into a dense, buttery loaf with a bright citrus bite and a thick, tangy glaze on top.
Sour cream keeps the crumb moist, and a generous amount of lime zest carries the flavor all the way through. The cake bakes in a Bundt pan, so it looks impressive with very little decorating.
Table of Contents
Why This Key Lime Glazed Pound Cake Recipe Works
Creaming the butter and sugar for several minutes builds air into the batter, which gives the cake its fine, even crumb. Adding the eggs one at a time keeps the mixture from curdling.
Sour cream adds moisture and a gentle tang that balances the sweet glaze. Alternating it with the flour keeps the batter smooth and prevents overmixing.
Key lime juice brings a floral, tart flavor that regular lime does not quite match, although regular lime still works well. The glaze soaks into the cooled cake just enough to add a crackly, sweet shell.
Ingredients for Key Lime Glazed Pound Cake
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, at room temperature
- 6 tablespoons key lime juice, divided
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Butter. Soften it to room temperature so it creams into a light, fluffy base without any greasy spots.
Eggs. Use room temperature eggs and add them one at a time so the batter holds together.
Flour. Spoon the flour into the cup and level it off, since packed flour makes a dry pound cake.
Key lime juice. Use fresh juice or bottled juice that is 100 percent unsweetened, and zest the limes before squeezing them.
Sour cream. Bring it to room temperature so it blends in without cooling the butter mixture.
How to Make Key Lime Glazed Pound Cake
1. Prep the pan Heat the oven to 325 degrees F. Grease and flour a 10 to 12 cup Bundt pan thoroughly, getting into every groove.
2. Cream Beat the butter and sugar for 3 to 5 minutes until pale, light, and fluffy. Scrape the bowl once to catch any dry spots.
3. Add the eggs Add the eggs one at a time, mixing well after each. The batter should look smooth and glossy.
4. Alternate Whisk the flour, baking soda, and salt, then add them in three parts, alternating with the sour cream. Begin and end with the flour and mix only until combined.
5. Add the lime Stir in 1/4 cup of the lime juice, the zest, and the vanilla. The batter will be thick and smooth.
6. Bake Pour the batter into the pan and smooth the top. Bake for 70 to 80 minutes until a toothpick near the center comes out clean.
7. Cool Cool in the pan for 10 minutes, then invert onto a wire rack. Let the cake cool completely, about 1 hour.
8. Glaze Whisk the powdered sugar with 2 tablespoons of lime juice until thick but pourable. Drizzle over the cooled cake and let it set for about 15 minutes.
How to Serve Key Lime Glazed Pound Cake
Slice the cake with a serrated knife and serve it plain or with fresh whipped cream. Pour fresh pineapple lemonade and caramel coffee frappe for a refreshing afternoon spread. Add fresh fruit pavlova and vanilla bean creme brulee to turn it into a full dessert menu.
How to Store and Reheat Key Lime Glazed Pound Cake
Store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. Freeze the unglazed cake wrapped tightly for up to 3 months, then thaw it overnight and add the glaze fresh. Let chilled slices sit out briefly before serving so the buttery crumb softens.
Tips and Variations for Key Lime Glazed Pound Cake
Grease thoroughly. A Bundt pan has many ridges, so grease and flour every groove to prevent sticking.
Use room temperature ingredients. Cold sour cream or eggs can make the batter look curdled.
Mix just until combined. Overmixing after the flour goes in develops gluten and makes the cake tough.
Adjust the glaze. Add lime juice a teaspoon at a time for a thinner glaze, or more sugar to thicken it.
Cool completely. A warm cake melts the glaze right off, so wait until it is fully cool.
Flag the allergens. This cake contains wheat, eggs, and milk, so label it for guests with allergies.
Skip the raw batter. The batter contains raw eggs, so do not taste it before baking.
Check trusted guidance. For general advice on handling food safely at home, read the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Key Lime Glazed Pound Cake
Can I make key lime glazed pound cake with regular limes?
Yes, regular lime juice works, though the flavor is slightly less floral. Use the same amount of juice and zest.
Why did my key lime glazed pound cake crack on top?
A crack along the top is normal for a pound cake and shows a good rise. Baking at a steady temperature keeps the cracking even.
How should I store key lime glazed pound cake?
Keep it covered at room temperature for 3 days, or refrigerate it for longer. Freeze it unglazed if you want to keep it for months.
Can I bake this in loaf pans?
Yes, divide the batter between two loaf pans and start checking earlier. The cake is done when a toothpick comes out clean.
Do I need to use bottled key lime juice?
Fresh juice gives the brightest flavor, but bottled juice works if it is 100 percent juice with no added sugar.
Key Lime Glazed Pound Cake
Equipment
- 10 to 12 cup Bundt pan
- Hand mixer
- Wire rack
- Whisk
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 ½ cup granulated sugar
- 6 large eggs at room temperature
- 3 cup all purpose flour spooned and leveled
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream at room temperature
- 6 tbsp key lime juice 1/4 cup for the batter and 2 tbsp for the glaze
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1 cup powdered sugar for the glaze
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F and grease and flour a 10 to 12 cup Bundt pan.
- Cream. Beat the butter and sugar for 3 to 5 minutes until fluffy, then add the eggs one at a time.
- Mix. Add the whisked flour, baking soda, and salt in three parts, alternating with the sour cream, then stir in 1/4 cup lime juice, zest, and vanilla.
- Bake. Bake for 70 to 80 minutes until a toothpick near the center comes out clean.
- Cool. Cool in the pan for 10 minutes, invert onto a rack, and cool completely.
- Glaze. Whisk the powdered sugar with 2 tablespoons lime juice, drizzle over the cake, and let it set for about 15 minutes.
