This key lime pound cake with key lime glaze is dense, buttery, and moist, with bright lime flavor in every slice. Lime juice and zest go right into the batter, and a tangy glaze finishes the top, so the citrus comes through without any frosting. It bakes in a Bundt pan and serves 12.
Plan on about 2 hours and 40 minutes from start to finish, including cooling. If you love citrus cakes, our glazed lemon loaf is a great one to bake next.
Why This Key Lime Pound Cake Works
- Sour cream keeps it moist: it adds moisture and a slight tang that supports the lime flavor and gives the crumb a tender, velvety texture.
- Lime in two places: juice and zest in the batter give a deep citrus flavor, and the glaze adds a sharper lime finish on top.
- A classic pound cake method: creaming the butter and sugar well and adding the eggs one at a time builds a fine, even crumb.
- No frosting needed: a Bundt pan gives the cake its shape, so a simple drizzle of glaze is all it takes to make it look special.
Ingredients for Key Lime Pound Cake with Key Lime Glaze
For the Cake
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour (spooned into the cup and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, at room temperature
- 1/4 cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
For the Key Lime Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons key lime juice, to reach the consistency you like
How to Make Key Lime Pound Cake
Step 1: Prep the Oven and Pan
Preheat the oven to 325°F (165°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, getting into every groove so the cake releases cleanly.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for 3 to 5 minutes, until pale, light, and fluffy.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Alternate Flour and Sour Cream
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix only until just combined so the cake stays tender.
Step 6: Add the Lime and Vanilla
Stir in the lime juice, lime zest, and vanilla extract until evenly combined.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, until a toothpick inserted near the center comes out clean. Start checking at 70 minutes, since ovens vary.
Step 8: Cool the Cake
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack. Cool completely, about 1 hour, before glazing.
Step 9: Glaze and Set
Whisk the powdered sugar with 2 tablespoons of lime juice until smooth. Add more juice, a teaspoon at a time, until the glaze is thick but pourable. Drizzle it over the cooled cake and let it set for about 15 minutes before slicing.
Tips for the Best Key Lime Pound Cake
- Use room temperature ingredients. Softened butter, eggs, and sour cream blend into a smoother batter and bake more evenly.
- Key limes or regular limes? Key limes are small and aromatic, and each one yields only a couple of teaspoons of juice. Regular Persian limes are larger and easier to find. University of Wyoming Extension notes that the two can be swapped, with a slightly different flavor, and that many people find it hard to tell them apart in baked desserts. If you buy bottled juice, check that it is 100 percent unsweetened key lime juice.
- Zest before you juice. It is much easier to zest a whole lime than a squeezed one. Plan on roughly 4 regular limes for the zest, cake juice, and glaze.
- Prep the pan well. Grease every groove and dust with flour, or use a baking spray that contains flour, so the cake slides out in one piece.
- Glaze only a cooled cake. Warm cake melts the glaze so it runs off instead of setting into a neat drizzle.
How to Serve Key Lime Pound Cake
Slice the cake and serve it with whipped cream, fresh berries, or a little extra lime zest, alongside coffee or tea. For a lemon version of a glazed citrus cake, try our lemon cake with a fluffy lemon frosting.
How to Store and Freeze the Cake
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the unglazed cake tightly in plastic wrap and foil for up to 3 months. Thaw it overnight at room temperature, then glaze it fresh.
Recipe Variations
- Lemon pound cake: swap the lime juice and zest for the same amounts of lemon juice and zest.
- Extra lime punch: add a teaspoon of lime zest to the glaze and sprinkle a little more on top.
- Thicker or thinner glaze: use less juice for a thick, opaque glaze, or a little more for a thin, translucent one.
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes. Use fresh regular lime juice and zest in the same amounts. The flavor will be slightly different, but it still tastes bright and citrusy.
Can I use bottled key lime juice?
Yes. Look for a bottle labeled 100 percent key lime juice with no added sugar. Fresh juice has the most aroma, but bottled works well in baking.
What size Bundt pan do I need?
Use a 10- to 12-cup Bundt pan. This is a large batter, and a smaller pan can overflow.
How do I keep the cake from sticking?
Grease and flour every groove of the pan, and let the cake cool for 10 minutes before inverting. Waiting lets the crumb firm up enough to release cleanly.
Can I make this cake ahead of time?
Yes. Bake the cake a day ahead, cool it completely, and wrap it well. Glaze it on the day you plan to serve it, or glaze it up to a day early and keep it covered.
Key Lime Pound Cake with Key Lime Glaze
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Two sticks, softened to room temperature.
- 2.5 cups granulated sugar
- 6 large eggs Room temperature; add one at a time.
- 3 cups all-purpose flour Spooned into the cup and leveled.
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup sour cream Room temperature.
- 0.25 cup key lime juice Fresh or 100% unsweetened bottled; regular lime juice also works.
- 1 tbsp lime zest Zest the limes before juicing.
- 1 tsp vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tbsp key lime juice Add more, a teaspoon at a time, for a thinner glaze.
Instructions
For the cake
- Preheat the oven to 325°F (165°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, getting into every groove.
- In a large bowl, beat the softened butter and sugar for 3 to 5 minutes, until pale, light, and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix only until just combined.
- Stir in the lime juice, lime zest, and vanilla extract.
- Pour the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely, about 1 hour.
For the glaze
- Whisk the powdered sugar with 2 tablespoons of lime juice until smooth. Add more juice, a teaspoon at a time, until thick but pourable.
- Drizzle over the completely cooled cake and let it set for about 15 minutes before slicing.
