Key Lime Pound Cake with Lime Glaze
This key lime pound cake has a soft, buttery crumb and a sweet, tart lime glaze. Every slice is loaded with bright, fresh citrus flavor.
Key lime desserts are some of my favorites to make. I’ve made key lime fudge, key lime ice cream, and everything in between.
So, a key lime pound cake was bound to happen sooner or later.
I absolutely love how this cake bakes up. The crumb is tightly packed but still soft, and the lime flavor comes through without being too tart.
It’s a sturdy cake, and I mean that in the best way. The slices hold up to slicing, warming, freezing, and even a quick sear in butter.
I bake it in a loaf pan and use parchment paper so it comes out easily. There’s no holding your breath while you flip a bundt pan and hope for the best.
If you love citrus cakes, my lemon pound cake is another one to try.
Kim’s Tips for the Best Key Lime Pound Cake
Use room temperature ingredients. Cold ingredients don’t mix in well and can make the cake dense. Set them out about 30 minutes before you start.
Don’t overmix the batter. Once the flour goes in, mix just until it’s combined. Overmixing makes pound cake tough and dry.
Tent the top with foil if it browns too fast. This cake bakes for over an hour. If the top looks dark before the center is done, lay a piece of foil over it.
How to Make Key Lime Pound Cake
Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, mixing after each one.
Mix in the vanilla, lime zest, and key lime juice. I use bottled key lime juice, and Nellie & Joe’s is my go-to, so there’s no squeezing a pile of tiny limes. Don’t worry if the batter looks a little curdled here. It comes back together once the flour goes in.
In a separate bowl, whisk together the flour, baking soda, and salt. In another bowl, stir the sour cream and buttermilk together.
Add half of the flour mixture to the butter mixture, and mix just until combined.
Mix in the sour cream mixture, then add the rest of the flour. Don’t overmix, or the cake can turn out tough.
Pour the batter into the prepared pan and spread it evenly. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Pound cake is dense, so test the center in a couple of spots. The middle takes the longest to bake.
Let the cake cool in the pan for 10 to 15 minutes. Then lift it out and place it on a wire rack.
Whisk the powdered sugar and key lime juice together until smooth. Pour the glaze over the warm cake, and let it set before slicing.
How to Serve Key Lime Pound Cake
A slice is perfect on its own, but my favorite way to eat it is seared in a little butter. Warm a pat of butter in a skillet, and toast a slice on both sides until golden brown. It’s best to do this with unglazed cake.
Here are a few more ways to serve it or round out a key lime spread:
- Homemade Whipped Cream: a dollop on top with a little extra zest.
- Classic Key Lime Pie: if you can’t get enough key lime.
- Key Lime Fudge: an easy no-fuss treat for lime lovers.
- Key Lime Dip: great with graham crackers and fruit.
How to Store Leftovers
Store the cake in an airtight container at room temperature for up to 4 days.
This cake also freezes really well. Cut it into slices, and freeze them on a baking sheet for about an hour. Then wrap each slice in plastic wrap, and place them in a freezer safe container.
To serve, heat a frozen slice in the microwave for 20 to 30 seconds. John eats them straight out of the freezer, so that’s an option too.
Ingredients
For the Cake
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 2 limes, about 1 tablespoon
- ¼ cup key lime juice
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream, room temperature
- ¼ cup buttermilk, room temperature
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons key lime juice
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Instructions
- Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, beat the butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition.¾ cup unsalted butter1 ½ cups granulated sugar4 large eggs
- Mix in the vanilla, lime zest, and key lime juice.1 teaspoon vanilla extractZest of 2 limes¼ cup key lime juice
- In a separate bowl, whisk together the flour, baking soda, and salt.2 ¼ cups all-purpose flour½ teaspoon baking soda¼ teaspoon salt
- In another bowl, stir together the sour cream and buttermilk.¾ cup sour cream¼ cup buttermilk
- Add half of the flour mixture to the butter mixture, and mix just until combined. Mix in the sour cream mixture, then add the remaining flour mixture, mixing just until combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and key lime juice until smooth.2 cups powdered sugar3 tablespoons key lime juice
- Pour the glaze over the cooled cake, then slice and serve.
Notes
Nutrition
