If you’re craving a dessert that bursts with bright citrus flavor and feels like a sweet vacation in every bite, this Key Lime Pound Cake Recipe is exactly what you need. It combines the rich, buttery texture of a classic pound cake with the tangy, refreshing zing of key lime, creating a treat that’s both comforting and exhilarating. Whether you’re serving it at a summer gathering or just want to add a little sunshine to your day, this cake never fails to impress and delight.

Ingredients You’ll Need

A close-up view of a thick, creamy batter in a dark metal bundt pan with a central hole. The batter is pale yellow with a smooth but slightly textured surface, spread evenly in a single thick layer inside the pan. Swirls and peaks suggest it was recently stirred or spread, with some batter settled on the pan edges. The metal pan contrasts with the creamy color of the batter, and the photo background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to nailing this Key Lime Pound Cake Recipe. Each component is straightforward but essential, playing a key role in creating the perfect balance between moistness, flavor, and that subtle citrus pop.

3 cups all-purpose flour: The sturdy base that gives the cake structure and a tender crumb.
½ tsp baking powder: Helps the cake rise just enough for that perfect pound cake texture.
¼ tsp salt: Enhances all the flavors, making sure nothing tastes flat.
1½ cups unsalted butter (3 sticks softened to room temperature): This is what makes the cake moist and rich with that luscious buttery flavor.
3 cups sugar: Sweetness that balances the tartness from the lime.
6 eggs: Adds structure and richness to the batter.
1 lime (zested): Delivers fragrant citrus oils for an authentic key lime zing.
2 tsp vanilla extract: Adds warmth and depth to the cake’s flavor profile.
1 tsp lime extract: Boosts the intensity of lime flavor to make the cake pop.
¼ cup lime juice: The star ingredient that provides fresh, tangy brightness.
½ cup sour cream: Keeps the cake moist with a subtle tang that complements the lime.
½ cup buttermilk: Enhances tenderness and adds a slight richness.
2 cups powdered sugar: For making the luscious lime glaze that finishes the cake perfectly.
1 tsp vanilla extract (for glaze): Adds a hint of warmth to the glaze.

How to Make Key Lime Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325 °F and generously greasing your Bundt pan. A thorough greasing ensures your cake releases easily and keeps its beautiful shape.

Step 2: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking powder, salt, and fresh lime zest in a large bowl. This step ensures the rising agents and zest are evenly dispersed, so every slice has that perfect lift and citrus burst.

Step 3: Cream Butter and Sugar

In a separate bowl, use a mixer to cream the softened butter and sugar just until combined. This mixture becomes the foundation of your batter, creating a dreamy crumb with just enough airiness.

Step 4: Add Lime Juice, Sour Cream, and Buttermilk

Mix in the lime juice, sour cream, and buttermilk with the creamed butter and sugar. These ingredients give the cake extra moisture and a lovely tang that balances the sweetness.

Step 5: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This method helps maintain the batter’s smooth consistency and builds structure without deflating the mixture.

Step 6: Add Vanilla and Lime Extracts

Introduce the vanilla and lime extracts to infuse the batter with layers of aromatic flavor that will elevate your Key Lime Pound Cake Recipe to a whole new level.

Step 7: Fold in Dry Ingredients

Gradually add the flour mixture, mixing gently until just combined. Overmixing here can make the cake tough, so take care to stop once you see no dry spots.

Step 8: Bake the Cake

Pour the batter carefully into your prepared Bundt pan, giving it a gentle shake to level the surface and release any trapped air bubbles. Bake for 75 to 80 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.

Step 9: Cool Your Cake

Let the cake cool in the pan on a rack for 10 minutes before inverting it onto the rack to cool completely. This step preserves moisture and helps prevent the cake from breaking apart.

Step 10: Prepare and Apply the Key Lime Glaze

Mix powdered sugar with lime juice until it forms a thick, non-pourable paste. Add vanilla or lime extract, then slowly add water or milk 1 teaspoon at a time until the glaze is thick but pourable. Position a piece of wax paper under the cooling rack and drizzle the glaze over your completely cooled cake for that perfect, tangy finish.

How to Serve Key Lime Pound Cake Recipe

A round bundt cake sits on a white marbled surface, showing a smooth, light brown texture with a thick layer of white icing dripping down the sides in uneven, flowing shapes. The cake has deep ridges that create a scalloped edge around the top. Behind the cake, a small pile of bright green limes adds a fresh pop of color, resting directly on the white marbled texture. The lighting highlights the creamy shine of the icing and the soft crumb of the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your cake’s presentation and flavor with simple garnishes like thin lime slices, a sprinkle of lime zest, or even a few fresh mint leaves. These additions add vibrant color and a fresh aroma that makes every bite feel like a tropical treat.

Side Dishes

This cake shines beautifully alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream. For a fruity companion, fresh berries or a tropical fruit salad balance the rich cake with juicy freshness.

Creative Ways to Present

For a fun twist, slice the cake into small squares and serve as petite finger desserts at parties. You can also use it as a base for layered trifles, alternating cake pieces with lime curd and whipped cream for an eye-catching dessert.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container to keep your Key Lime Pound Cake Recipe moist and fresh for up to 3 days at room temperature or up to a week in the refrigerator.

Freezing

This cake freezes beautifully. Wrap it thoroughly in plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

If you like your pound cake slightly warm, reheat slices in the microwave for 15 to 20 seconds or gently warm in a low oven wrapped in foil. This restores its tender texture and brings out the lime aroma.

FAQs

Can I use regular lime instead of key lime in this recipe?

Absolutely! While key limes offer a distinctive tangy flavor, regular limes work just fine to give that citrus punch in this Key Lime Pound Cake Recipe.

What kind of pan is best for baking this cake?

A Bundt pan is ideal here as it helps the cake cook evenly and looks stunning when decorated with the glaze.

Is it okay to substitute buttermilk with regular milk?

You can substitute regular milk combined with a teaspoon of vinegar or lemon juice as a buttermilk alternative. This will mimic the acidity that tenderizes the cake.

How long does this cake keep fresh?

This cake maintains its freshness for about 3 days at room temperature or up to a week refrigerated when properly stored.

Can I make the glaze ahead of time?

Yes, you can prepare the glaze a few hours ahead and keep it covered at room temperature. If it thickens too much, just stir in a bit of additional liquid before glazing the cake.

Final Thoughts

This Key Lime Pound Cake Recipe is a joyful way to brighten any occasion or simply treat yourself to an irresistible dessert. Its tender crumb, balanced sweetness, and lively lime flavor come together in a way that feels both classic and refreshingly unique. I can’t wait for you to try making it and watch it become your new favorite dessert staple!