American Dessert

Key Lime Pound Cake

A dense, buttery pound cake bursting with fresh key lime flavor, finished with a tangy citrus glaze that soaks into every tender crumb.

Picture a cake with a golden, slightly crisp exterior that gives way to an impossibly moist, velvety crumb the moment you slice into it. Now add the bright, floral zing of fresh key lime zest threaded through every bite, and a glossy citrus glaze that drips down the sides and pools in all the right places. That is exactly what this Key Lime Pound Cake delivers. The scent alone, that warm buttery vanilla fragrance mingling with the sharp, tropical perfume of key lime, will draw everyone to the kitchen before the cake even comes out of the oven. It is the kind of cake that feels both comforting and a little exciting all at once.

This cake is ideal when you want something a step above an everyday dessert but without the complexity of a layered celebration cake. It is wonderful for weekend brunches, afternoon tea, potluck dessert tables, and holiday gatherings where you want to offer something homemade and impressive. Because it keeps beautifully for several days and actually gets better as it sits, it is also one of the most practical bakes in your repertoire. You can make it a day ahead, glaze it the morning of your event, and walk in looking like you spent far more time in the kitchen than you actually did.

I developed this recipe after spending one too many summers buying overpriced key lime pound cake from a bakery near my house. I was convinced theirs had some secret ingredient I could never replicate at home. After a lot of testing, I finally cracked it, and the secret turned out to be something beautifully simple: cream cheese in the batter for extra richness, and a double hit of lime flavor from both the zest and the juice. Now I make this at least once a month, and I have stopped buying the bakery version entirely.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time1 hr 10 mins

🕐Total Time2 hrs 15 mins

🍰Servings12 slices

🇺🇸CuisineAmerican

🔢Calories~390 per slice

Ingredients

Pound Cake

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, softened to room temperature

8 ounces cream cheese, softened to room temperature

2 3/4 cups granulated sugar

6 large eggs, room temperature

2 teaspoons pure vanilla extract

2 tablespoons fresh key lime zest (from about 16 to 18 key limes)

3 tablespoons fresh key lime juice

1/4 cup sour cream, room temperature

Key Lime Glaze

1 1/2 cups powdered sugar, sifted

3 to 4 tablespoons fresh key lime juice

1 teaspoon key lime zest

Pinch of fine sea salt

Optional Garnish

Extra key lime zest for sprinkling

Thin key lime slices, halved

Substitutions & Variations

★Regular Persian limes can replace key limes if you cannot find them. The flavor will be slightly less floral and more straightforwardly tart, but the cake will still be delicious.

★Full-fat sour cream can be swapped for an equal amount of full-fat plain Greek yogurt with no noticeable difference in texture or flavor.

★If you prefer a lighter glaze, thin it down with an extra tablespoon of lime juice and let it drizzle freely rather than spreading it thick over the top.

★For a lemon-lime variation, use 1 tablespoon of lemon zest and 1 tablespoon of key lime zest in the batter for a slightly more complex citrus flavor.

★You can bake this batter in two standard 9x5-inch loaf pans instead of a Bundt pan, reducing the bake time to about 55 to 60 minutes and checking for doneness with a toothpick.

Step-by-Step Instructions

Prepare Your Pan and Oven

Preheat your oven to 325 degrees Fahrenheit. Generously grease a 12-cup Bundt pan with softened butter or nonstick baking spray that contains flour, making sure to coat every ridge and crevice thoroughly. Then dust the greased pan with about 2 tablespoons of all-purpose flour, rotating it to coat the entire interior, and tap out the excess. Skipping this step or doing it halfway is the number one reason pound cakes stick, so take your time here. Set the prepared pan aside while you make the batter.

Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this aside. Having your dry ingredients pre-mixed means you can add them to the batter in one go, which reduces the risk of overmixing and helps the cake stay tender.

Cream Butter, Cream Cheese, and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter and cream cheese together on medium speed for about 2 minutes until smooth and well blended. Add the granulated sugar and increase the speed to medium-high, beating for a full 4 to 5 minutes. The mixture should turn very pale, fluffy, and almost mousse-like in texture. This extended creaming step is what gives the pound cake its fine, even crumb, so do not cut it short.

Add Eggs One at a Time

Reduce the mixer speed to medium and add the eggs one at a time, allowing each egg to fully incorporate before adding the next. After each addition, scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is being evenly mixed. After the last egg, the batter may look slightly curdled or broken, but that is completely normal and will smooth out once the flour is added.

Mix In the Flavor

Add the vanilla extract, key lime zest, and key lime juice to the batter and mix on low speed until just combined. The batter will smell absolutely incredible at this point. The zest carries the fragrant citrus oils that give this cake its deep, authentic lime flavor, so do not be tempted to reduce the amount called for.

Add the Sour Cream and Flour

With the mixer on its lowest speed, add the sour cream and mix briefly until just blended. Then add the flour mixture in three additions, mixing on low after each just until no dry streaks remain. Scrape the bowl one final time and give the batter one or two folds by hand with the spatula to make sure the bottom is fully incorporated. The finished batter will be thick, smooth, and glossy. Stop mixing as soon as it looks uniform to avoid developing too much gluten, which would make the cake dense and rubbery.

Fill the Pan and Smooth the Top

Spoon the batter into your prepared Bundt pan, spreading it into an even layer with the spatula. Tap the pan firmly on the counter three or four times to release any large air bubbles trapped in the batter. Use the spatula to smooth the surface so the cake rises evenly during baking.

Bake Until a Skewer Comes Out Clean

Bake the cake at 325 degrees Fahrenheit for 65 to 75 minutes. Start checking at the 65-minute mark by inserting a long skewer or thin knife into the thickest part of the cake. It should come out with just a few moist crumbs clinging to it, not wet batter. The top will be deep golden brown and the edges will have pulled slightly away from the sides of the pan. If the top is browning too quickly before the center is done, tent it loosely with a sheet of aluminum foil and continue baking.

Cool in the Pan, Then Invert

Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for exactly 15 minutes. This resting period lets the cake firm up just enough so it releases cleanly. After 15 minutes, place your wire rack over the top of the pan, hold them firmly together, and flip everything in one confident motion. Gently lift the pan away. If the cake sticks, tap the sides of the pan and give it a moment. Allow the cake to cool completely on the rack, which takes about 1 hour, before adding the glaze.

Make and Apply the Glaze

In a medium bowl, whisk together the sifted powdered sugar, fresh key lime juice, key lime zest, and a pinch of salt. Start with 3 tablespoons of juice and add more a little at a time until you reach a thick, pourable consistency that falls in a slow, steady ribbon from the whisk. Once the cake is fully cooled, set it on a wire rack placed over a rimmed baking sheet to catch drips. Pour or spoon the glaze slowly over the top of the cake, letting it run down the sides and settle into the grooves naturally.

Garnish and Let the Glaze Set

While the glaze is still wet, sprinkle extra key lime zest over the top and arrange a few thin lime slices around the base or on top if you like the look. Let the glaze set at room temperature for about 20 to 30 minutes before slicing and serving. The glaze will firm up to a soft, slightly matte finish that seals in moisture and adds a beautiful burst of citrus flavor in every forkful.

Pro Baker Tips

✓Every ingredient in this cake should be at true room temperature before you start. Cold butter or cold eggs will not cream properly and can result in a dense, uneven crumb.

✓Zest your key limes before juicing them. It takes twice as long to zest a lime that has already been squeezed.

✓Do not skip greasing and flouring every inch of the Bundt pan. Nonstick baking spray with flour, often sold under names like Baker's Joy, is the most reliable option for intricate pan shapes.

✓Pound cake batters are thick and benefit from gentle handling once the flour is added. Always finish mixing by hand with a spatula to avoid overworking the gluten.

✓If you only have access to Persian limes, use a little more zest to compensate for the milder flavor, about an extra teaspoon should do it.

✓This cake tastes even better on day two as the lime flavor intensifies and the crumb becomes more moist and settled. If you can resist, wait a day before serving.

Storage & Serving Notes

◆Store the glazed cake at room temperature, loosely covered with plastic wrap or a cake dome, for up to 3 days.

◆For longer storage, wrap individual slices tightly in plastic wrap and refrigerate for up to 6 days. Let slices come to room temperature for about 20 minutes before eating for the best texture.

◆The unglazed cake freezes exceptionally well. Wrap it tightly in two layers of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months.

◆Thaw a frozen cake overnight at room temperature still wrapped, then make a fresh batch of glaze and apply it just before serving for the brightest flavor.

◆Avoid refrigerating the glazed cake unless necessary, as cold temperatures can dry out the crumb and dull the lime flavor.

Serving Suggestions

This cake is beautiful and delicious on its own, but a few thoughtful additions can make it feel even more special.

›Serve slices with a generous dollop of freshly whipped cream and a few fresh raspberries for a simple but stunning presentation

›Pair with a scoop of coconut or vanilla ice cream for a warm-weather dessert that feels indulgent without being over the top

›Offer thin slices alongside coffee or tea at a brunch spread where you want something sweet but not overpowering

›Dress up a platter of slices with edible flowers and extra lime zest for a gorgeous centerpiece dessert at a shower or garden party

›Toast a slice lightly in a skillet with a small pat of butter for a next-day breakfast treat with crispy edges and a warm, custardy interior

Frequently Asked Questions

Why did my pound cake sink in the middle?

A sunken center usually means the cake was underbaked, the oven temperature was too high causing the outside to set before the inside cooked through, or the batter was overmixed after adding the flour. Always use an oven thermometer to verify your oven temperature, and test the cake with a skewer rather than relying on time alone.

Can I make this cake without a Bundt pan?

Yes. You can divide the batter between two greased and floured 9x5-inch loaf pans. Bake at 325 degrees Fahrenheit for 55 to 65 minutes, checking for doneness with a skewer at the 55-minute mark. The loaves will be slightly denser than the Bundt version but just as delicious.

How do I get the most juice out of key limes?

Roll each key lime firmly on the counter under the palm of your hand for about 10 seconds before cutting it. This breaks down the inner membrane and helps release significantly more juice. Microwaving the limes for 10 seconds before squeezing also helps loosen the juice. A small handheld citrus press is much more efficient than squeezing key limes by hand given how small they are.

Can I reduce the sugar in this recipe?

Pound cake relies on sugar not just for sweetness but also for moisture, texture, and structure, so reducing it significantly can affect all of those things. You can reduce it by up to 1/4 cup without a major impact, but going further than that may result in a drier, denser cake that does not brown as nicely.

My glaze turned out too thin and just ran off the cake. What happened?

This usually happens when too much lime juice is added at once, or when the cake is not fully cooled before glazing. Always add the juice gradually, one tablespoon at a time, and whisk well before adding more. The glaze should fall slowly from the whisk in a thick ribbon. If it goes too thin, whisk in a few more tablespoons of sifted powdered sugar to bring it back to the right consistency.

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Go Make It!

There is nothing quite like pulling a golden, fragrant pound cake from the oven, drizzling it with a tangy lime glaze, and watching everyone's eyes light up when they take their first bite. This Key Lime Pound Cake is the kind of recipe that earns a permanent spot in your baking collection, one you will come back to season after season because it is reliable, crowd-pleasing, and genuinely delicious every single time. Grab those key limes, soften your butter, and give yourself permission to bake something truly wonderful today. You are going to love every single slice.

Key Lime Pound Cake Recipe