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Key Lime Pound Cake

Key lime pound cake with a dense, golden Bundt crumb and a tangy key lime glaze that soaks into every crack. Creamed butter and sugar create a light interior texture, while lime zest and juice deliver a bright citrus aroma.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

butter, softened
  • 1.5 cup butter use 3 sticks, softened
granulated sugar
  • 2.5 cup granulated sugar
large eggs
  • 6 large eggs
all-purpose flour
  • 3 cup all-purpose flour
baking soda
  • 0.5 tsp baking soda
salt
  • 0.5 tsp salt
sour cream
  • 1 cup sour cream
fresh key lime juice
  • 0.33 cup fresh key lime juice also used for the glaze
key lime zest
  • 2 tbsp key lime zest also used for the glaze
vanilla extract
  • 1 tsp vanilla extract
powdered sugar
  • 1.5 cup powdered sugar for the key lime glaze
key lime juice (for glaze)
  • 3 tbsp fresh key lime juice for the key lime glaze
key lime zest (for glaze)
  • 1 tbsp key lime zest for the key lime glaze

Equipment

  • 1 sheet pan

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, then grease and flour a Bundt pan so the cake releases cleanly. Keep the pan ready for pouring.
  2. Beat the softened butter and granulated sugar until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing until each egg is fully incorporated.
  3. Whisk together the all-purpose flour, baking soda, and salt. Add the flour mixture and sour cream alternately in 3 additions, stirring just until combined.
  4. Stir in the fresh key lime juice, key lime zest, and vanilla extract until the batter looks smooth and evenly speckled with zest. Pour the batter into the prepared Bundt pan.
  5. Bake at 325°F for 60-70 minutes, until a toothpick inserted in the center comes out clean. During baking, the cake should be deep golden and spring back lightly.
  6. Cool the cake in the pan for 15 minutes. Invert onto a rack or plate so the Bundt shape holds.
Glaze and serve
  1. Whisk powdered sugar, fresh key lime juice, and key lime zest until smooth and pourable. The glaze should have no lumps.
  2. Drizzle the glaze over the completely cooled cake so it pools into crevices and drips down the sides. Finish with a final light drizzle across the top.
  3. Let the glaze set before slicing. Wait until the surface looks slightly firm rather than wet.

Notes

For the best crumb and lime aroma, use softened butter and don’t overmix after adding the flour—stop when the batter is just combined. Store covered in the refrigerator up to 4 days; the cake also freezes up to 2 months (freeze slices or the whole cake, glazed or unglazed). If you want a lighter option, substitute Greek yogurt 1:1 for the sour cream for a similar tang and moisture.