Key Lime Pound Cake with Key Lime Glaze – Bright, Tangy & Moist
Introduction
This Key Lime Pound Cake is a citrus lover’s dream. Moist, buttery, and infused with fresh key lime zest and juice, it’s topped with a glossy glaze that adds the perfect sweet‑tart finish. Whether you’re serving it at a summer gathering, holiday brunch, or simply enjoying a slice with tea, this cake delivers sunshine in every bite.
Why You’ll Love This Recipe
Moist & rich: Butter and cream create a tender crumb.
Citrus kick: Key lime zest and juice brighten every slice.
Elegant glaze: Adds shine and flavor without fuss.
Versatile: Perfect for dessert, brunch, or gifting.
Ingredients
For the Cake
1½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
2 tbsp key lime zest (about 4–5 limes)
¼ cup fresh key lime juice
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
For the Glaze
1 cup powdered sugar
2–3 tbsp fresh key lime juice
1 tsp key lime zest (for garnish)
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Step 4: Add Flavor
Stir in lime zest, lime juice, and vanilla extract.
Step 5: Combine Batter
Alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Step 6: Bake
Pour batter into prepared pan. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
Step 7: Cool
Cool in pan for 10 minutes, then transfer to wire rack.
Step 8: Glaze
Whisk powdered sugar and lime juice until smooth. Drizzle over cooled cake. Garnish with lime zest.
Tips & Tricks
Extra tang: Add a splash of lime extract for stronger flavor.
Moisture boost: Use sour cream for richness, yogurt for lightness.
Presentation: Garnish with lime slices or candied peel.
Storage: Keep covered at room temp for 3 days, or refrigerate up to 5 days.
Variations
Coconut Lime Pound Cake: Add shredded coconut to the batter.
Gluten‑Free Version: Substitute almond flour for a nutty twist.
Mini Cakes: Bake in muffin tins for individual servings.
Holiday Flair: Add cranberries for festive color.
Serving Ideas
Serve with whipped cream or vanilla ice cream.
Pair with iced tea or sparkling water for a refreshing treat.
Slice thinly for brunch buffets.
Gift wrapped in parchment and tied with ribbon.
FAQs
Q: Can I use regular limes instead of key limes?
Yes, though flavor will be slightly less intense.
Q: Can I freeze this cake?
Yes, wrap tightly and freeze up to 2 months.
Q: Can I make it ahead?
Absolutely—bake the day before and glaze just before serving.
Recipe Details
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 20 minutes
Yield: 1 loaf or bundt cake (serves 8–10)
Final Thoughts
This Key Lime Pound Cake with Key Lime Glaze is moist, tangy, and irresistibly bright. With its citrus kick and buttery crumb, it’s a dessert that feels both refreshing and indulgent—perfect for any occasion.