Key Lime Pound Cake is a decadent dessert that takes the classic pound cake to a whole new level. Infused with fresh key lime zest and juice, it offers a delightful balance of buttery richness and tangy citrus. This cake is perfect as a refreshing treat alongside a cup of tea, or as a zesty way to end any meal.

Key Lime Pound Cake

Why You’ll Love This Recipe

I love how this Key Lime Pound Cake offers the best of both worlds: the dense, buttery texture of a traditional pound cake, with the bright, tangy flavor of key lime. The addition of key lime zest and juice creates a refreshing contrast to the sweetness of the cake, making each bite perfectly balanced. It's so easy to make yet tastes like something you'd get at a bakery, and it’s a guaranteed crowd-pleaser. Whether it's for a summer gathering or just because, this cake never disappoints.

Ingredients

2 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Zest of 3 key limes (about 1 tablespoon)
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream or Greek yogurt
2 tablespoons fresh key lime juice
1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Key Lime Pound Cake

Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the lime zest and set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream (or yogurt), key lime juice, and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper overhang. Cool completely on a wire rack.

Servings and Timing

This recipe yields about 12 servings.

Preparation time: 15 minutes
Cooking time: 65 minutes
Total time: 1 hour 20 minutes

Variations

Glaze: Add an extra burst of lime flavor by drizzling a simple key lime glaze on top of the cooled cake. To make the glaze, mix powdered sugar with a little lime juice until you get a smooth, pourable consistency.
Lime Buttercream Frosting: For a more indulgent version, you could frost the cake with lime-flavored buttercream. Combine butter, powdered sugar, and a splash of lime juice to create a creamy frosting.
Coconut Twist: Add some shredded coconut to the batter for a tropical flair. This complements the key lime flavor perfectly.

Storage/Reheating

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for about 3 days. If you want to store it longer, keep it in the refrigerator for up to a week.

To reheat, slice the cake and microwave individual slices for about 20-30 seconds, or warm the entire cake in a 300°F oven for about 10 minutes. However, it’s also delicious cold, straight from the fridge.

Key Lime Pound Cake

FAQs

Can I use regular limes instead of key limes?

Yes, you can substitute regular limes if key limes aren’t available. The flavor might not be as tangy, but the cake will still taste delicious.

Can I freeze the Key Lime Pound Cake?

Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and foil. It will freeze well for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.

Can I make this cake without sour cream?

If you don’t have sour cream, Greek yogurt is an excellent substitute. It will still add the moisture and tang that makes this cake so wonderful.

How do I know when the cake is done baking?

To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. If it still has wet batter, bake for an additional 5-10 minutes.

Can I double this recipe?

Yes, you can easily double this recipe. Just be sure to adjust the baking time accordingly, and consider using a larger pan to accommodate the increased batter.

Conclusion

This Key Lime Pound Cake is a refreshing twist on a traditional favorite. The zesty key lime flavor adds a burst of citrus that perfectly complements the rich, buttery crumb. It’s an easy recipe that delivers impressive results, and it’s guaranteed to be a hit for any occasion. Whether you enjoy it with a cup of tea or as a light, citrusy dessert after a meal, this cake is sure to become a staple in your baking repertoire!

Key Lime Pound Cake

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Author: lina
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: About 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Key Lime Pound Cake is a zesty, buttery dessert with the perfect balance of tangy key lime flavor and soft, dense cake. This easy recipe combines fresh lime zest and juice for a refreshing twist on the classic pound cake. A must-try treat for any occasion!

Instructions

Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.
In a medium bowl, whisk together the flour, baking powder, salt, and lime zest. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream (or yogurt), key lime juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper overhang. Cool completely on a wire rack.

Notes

Glaze Option: For an extra burst of lime, drizzle a key lime glaze made from powdered sugar and lime juice over the cooled cake.

Frosting Option: For a richer treat, top the cake with lime buttercream frosting.

Coconut Twist: Add shredded coconut to the batter for a tropical flair.

Storage: Store wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months.