Best Key Lime Pound Cake with Key Lime Glaze

Did You Know 85% of Pound Cakes Lack That Zesty Punch? Here’s How to Fix It

There’s something magical about a classic pound cake—its buttery crumb, its tender texture, its ability to make even the simplest afternoon feel like a celebration. But let’s be honest: most pound cakes play it safe. They’re delicious, sure, but they rarely surprise you. That’s where this Best Key Lime Pound Cake with Key Lime Glaze comes in, turning tradition on its head with a bright, tangy twist that’ll make your taste buds dance.

I’ll never forget the first time I tasted a key lime dessert in the Florida Keys. The way that citrusy sweetness cut through the richness of butter and sugar was nothing short of revelatory. I knew right then I had to bring that sunshine into my baking back home. After countless trials (and a few kitchen disasters), I finally perfected this recipe—a moist, dense pound cake infused with real key lime juice and zest, then drenched in a glossy glaze that packs an extra punch of tart perfection.

What makes this cake so special? It’s all about balance. Too much lime, and it’s puckeringly sharp; too little, and you lose that signature vibrancy. The secret lies in using both juice and zest in the batter, then doubling down with that irresistible key lime glaze. And don’t even get me started on how the aroma fills your kitchen—it’s like bottled sunshine.

Whether you’re craving a showstopping dessert for your next gathering or just want to treat yourself to something extraordinary with your afternoon tea, this pound cake delivers. It’s nostalgic yet exciting, familiar yet full of surprises—exactly what great baking should be. Stay tuned for the recipe (coming right up!), where I’ll share all my tips for getting that perfect texture and that unforgettable key lime kick.

Print

The Best Key Lime Pound Cake with Key Lime Glaze

There’s something magical about the tangy-sweet dance of key limes in a buttery pound cake. This recipe is a love letter to Florida summers, afternoon tea breaks, and that moment when the first bite makes you close your eyes and sigh. The glaze? Oh, it’s the citrusy crown this cake deserves.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any great pound cake. Room temperature is key for that velvety texture.
• 2 ½ cups granulated sugar – Sweetness to balance the key lime’s zing. I sometimes reduce it to 2 cups if I want extra tartness.
• 4 large eggs – Farm-fresh if possible! They make the crumb extra tender.
• 3 cups all-purpose flour – Spoon and level it, friends. No packed flour here.
• ½ teaspoon baking powder – Just a whisper to give the cake a gentle lift.
• ½ teaspoon baking soda – The other half of our leavening dream team.
• ½ teaspoon salt – To make all the flavors pop.
• 1 cup sour cream – The secret to moisture! Full-fat is non-negotiable.
• ¼ cup fresh key lime juice – Bottled juice? Absolutely not. Roll those little limes firmly before juicing for maximum yield.
• 2 tablespoons key lime zest – Where the magic lives. Microplane zest right over the mixing bowl to catch every drop of citrus oil.
• 1 teaspoon vanilla extract – A warm hug for the bright lime flavors.

For the Key Lime Glaze:

• 1 ½ cups powdered sugar – Sifted, unless you enjoy lump-hunting.
• 2-3 tablespoons fresh key lime juice – Start with 2, then adjust for your perfect drizzle consistency.
• 1 teaspoon key lime zest – Because pretty flecks of green make everything better.

Let’s Bake This Sunshine

1. Prep with love. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan—every nook and cranny. I use butter and a dusting of flour, tapping out the excess like a mini snowstorm.
2. Cream dreams. In your stand mixer (or with a hand mixer and determination), beat the butter and sugar on medium-high for 4-5 minutes. It should look pale and fluffy, like a citrus-scented cloud. Scrape the bowl halfway—this isn’t the time for rogue sugar pockets.
3. Eggs, one at a time. Add them slowly, letting each fully incorporate before the next. If the mixture looks curdled, don’t panic—a tablespoon of flour will bring it back together.
4. Dry meets wet. Whisk together flour, baking powder, baking soda, and salt in a bowl. Alternate adding this and the sour cream to the butter mixture, starting and ending with dry ingredients. Mix just until combined—overmixing is the enemy of tenderness.
5. Zest and juice. Fold in the key lime juice, zest, and vanilla with a spatula. The batter will be thick and fragrant, like a tropical vacation in a bowl.

Pro Tips, Variations, and Substitutions

Making the perfect Key Lime Pound Cake is all about balancing that tangy citrus flavor with rich, buttery goodness. Here are some expert tips to ensure your cake turns out flawless every time:

• Room temperature ingredients are key! Cold eggs or butter can lead to a dense cake. Let everything sit out for at least 30 minutes before baking.
• Zest first, juice second – Always zest your limes before juicing them. It’s nearly impossible to do it the other way around!
• Don’t overmix – Once you add the flour, mix just until combined to keep your cake tender.

Want to mix things up? Try these delicious variations:

• Swap half the butter for cream cheese for an extra-rich texture
• Add 1/2 cup shredded coconut to the batter for tropical flair
• Mix in 1/4 cup poppy seeds for delightful crunch
• Use Meyer lemons for a slightly sweeter, floral twist

What to Serve With Your Key Lime Pound Cake

This bright, citrusy cake shines on its own, but pairs beautifully with:

• A dollop of freshly whipped cream
• Vanilla bean ice cream
• Fresh berries (strawberries or raspberries work particularly well)
• A cup of Earl Grey tea or cold-brewed coffee
• For brunch, try it with a mimosa made with fresh orange juice

The Benefits of Homemade Pound Cake

Beyond the obvious deliciousness, baking this Key Lime Pound Cake at home offers some wonderful benefits:

• You control the ingredients – no artificial flavors or preservatives
• It fills your home with an incredible citrusy-buttery aroma
• Pound cakes keep well, staying moist for days when stored properly
• It’s an impressive yet approachable dessert for entertaining
• The process of baking can be wonderfully therapeutic

Real-Life Tips from My Kitchen to Yours

After making this cake countless times, here are my hard-won lessons:

• If your glaze seems too thick, add lime juice 1 teaspoon at a time until it reaches the perfect drizzling consistency.
• The cake is done when a toothpick comes out with just a few moist crumbs – don’t wait until it’s completely clean.
• For extra lime flavor, poke small holes in the warm cake and brush with lime simple syrup before glazing.
• If you’re short on time, bottled key lime juice works in a pinch, but fresh zest is non-negotiable for maximum flavor.
• Let the cake cool completely before slicing for the cleanest cuts.

Whether you’re serving this at a summer barbecue, bringing it to a potluck, or just treating yourself to a slice with afternoon tea, this Key Lime Pound Cake is sure to become a new favorite. The bright citrus flavor cuts through the richness perfectly, creating a dessert that’s both comforting and refreshing.

Conclusion

This Key Lime Pound Cake is a delightful twist on a classic dessert—bursting with bright citrus flavor, tender crumb, and a tangy glaze that ties it all together. Whether you’re serving it at a summer gathering or simply indulging in a slice with your afternoon tea, it’s sure to become a favorite. The balance of sweet and tart makes it irresistible, and the simple preparation means anyone can bake it with confidence.

Ready to bring a taste of sunshine to your kitchen? Give this recipe a try and let us know how it turns out! Share your creations in the comments below or tag us on social media—we’d love to see your masterpiece. And if you’re craving more citrusy treats, check out our other dessert recipes for more inspiration!

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a distinct, slightly more floral tartness, regular Persian limes work well too. You may want to add an extra tablespoon of juice or zest to mimic the boldness of key limes.

Why is my pound cake dense?

Overmixing the batter can lead to a denser texture. Mix just until the ingredients are combined, and avoid overworking the flour. Also, ensure your butter and eggs are at room temperature for a lighter crumb.

Can I make this cake ahead of time?

Yes! This cake stays moist for up to 3 days when stored in an airtight container at room temperature. For longer storage, wrap it tightly and freeze for up to a month—just thaw and glaze before serving.

My glaze is too thin. How can I thicken it?

If your glaze is runny, add powdered sugar a tablespoon at a time until it reaches your desired consistency. For extra tang, stir in a pinch of key lime zest!

Can I bake this in a different pan?

While a loaf pan works best for the classic pound cake shape, you can use a Bundt pan for a fancier presentation. Adjust the baking time (start checking at 45 minutes) since the batter will spread thinner.