Key Lime Pound Cake Recipe

Why Make This Recipe

Key Lime Pound Cake is a delightful dessert that combines the rich, buttery flavor of pound cake with the tart and zesty notes of fresh lime. It’s perfect for any occasion, whether it’s a family gathering or a special celebration. This cake stands out with its refreshing taste that pairs wonderfully with a cup of coffee or tea. Your guests will love the unique twist this recipe brings to the classic pound cake.

How to Make Key Lime Pound Cake

Ingredients:

• 3 cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 2 sticks butter (softened)
• 2 cups granulated sugar
• 1 cup sour cream
• 6 eggs
• 1 teaspoon vanilla extract
• ¼ cup lime juice
• Zest of 2 limes
• 2 Tablespoons butter (melted)
• 1 Tablespoon lemon juice
• 1 cup powdered sugar

Directions:

1. Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan and set aside.
2. Combine the flour, baking powder, and salt together in a bowl and set aside.
3. Cream the butter and sugar until light and fluffy in a large mixing bowl.
4. Beat in sour cream, then eggs, vanilla, lime juice, and zest until smooth.
5. Carefully add in the flour mixture and mix until smooth. It’s best to add only half at a time since it’s such a large amount.
6. Spoon the batter into the prepared Bundt pan.
7. Place in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. (Start checking at 80 minutes.)
8. Remove from the oven and let cool for 10 minutes.
9. Loosen the cake from the sides of the pan with a knife or icing spatula, and turn onto a wire rack to finish cooling.
10. Once cool, whisk the glaze ingredients together, and drizzle over the cake.

How to Serve Key Lime Pound Cake

Key Lime Pound Cake is best served at room temperature. You can slice it into generous pieces and enjoy it on its own. For an extra touch, serve it with whipped cream or a scoop of vanilla ice cream. Fresh lime slices or a sprinkle of lime zest on top can also make for a pretty presentation.

How to Store Key Lime Pound Cake

To keep your Key Lime Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Key Lime Pound Cake

• Make sure not to overmix the batter once you add the flour; this can make the cake dense.
• Use fresh lime juice and zest for the best flavor.
• If you want a sweeter glaze, adjust the powdered sugar to your taste.
• Let the cake cool completely before icing it, as a warm cake can cause the glaze to melt away.

Variation

If you’d like to try a different flavor profile, consider adding shredded coconut to the batter for a tropical twist. You could also substitute lemon or orange juice and zest for a citrus variation.

FAQs

Q: Can I use bottled lime juice instead of fresh?

A: Yes, you can use bottled lime juice, but fresh lime juice offers a more vibrant flavor.

Q: How do I know when the cake is done baking?

A: The cake is done when a toothpick inserted in the center comes out clean. It should also spring back when gently pressed.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake a day or two in advance. Just store it in an airtight container until you are ready to serve.

Key Lime Pound Cake

A rich and buttery pound cake infused with zesty lime for a refreshing twist, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 2 sticks butter (softened)
• 2 cups granulated sugar
• 1 cup sour cream
• 6 pieces eggs
• 1 teaspoon vanilla extract
• ¼ cup lime juice Fresh lime juice is recommended
• Zest of 2 limes

Glaze Ingredients

• 2 Tablespoons butter (melted)
• 1 Tablespoon lemon juice
• 1 cup powdered sugar Adjust for sweetness as desired

Method

 

Preparation

1. Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan and set aside.
2. Combine the flour, baking powder, and salt together in a bowl and set aside.
3. Cream the butter and sugar until light and fluffy in a large mixing bowl.
4. Beat in sour cream, then eggs, vanilla, lime juice, and zest until smooth.
5. Carefully add in the flour mixture and mix until smooth, adding half at a time.
6. Spoon the batter into the prepared Bundt pan.

Baking

1. Place in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. Start checking at 80 minutes.
2. Remove from the oven and let cool for 10 minutes.
3. Loosen the cake from the sides of the pan with a knife or icing spatula, and turn onto a wire rack to finish cooling.

Glazing

1. Once cool, whisk the glaze ingredients together, and drizzle over the cake.

Notes

Best served at room temperature. Can be enjoyed on its own or with whipped cream or vanilla ice cream. Fresh lime slices or a sprinkle of lime zest can enhance presentation.