Name: Key Lime Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1/4 cup freshly squeezed key lime juice; Zest from 2 key limes; 1 teaspoon vanilla extract

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Why You’ll Love This Recipe

This Key Lime Pound Cake combines the comforting texture of a traditional pound cake with the bold, vibrant flavor of key limes. It’s easy to make with simple ingredients, and its elegant bundt shape makes it perfect for entertaining. Whether you serve it as a dessert or a sweet brunch treat, this cake is sure to impress. Plus, the sour cream in the batter ensures every bite is moist and tender.

ingredients

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

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup freshly squeezed key lime juice (plus zest from 2 limes)
1 teaspoon vanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with sour cream.
Gently fold in the key lime juice, lime zest, and vanilla extract.
Pour the batter into the prepared bundt pan and bake for 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 servings.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Variations

Key Lime Glaze: Add a tangy glaze by mixing powdered sugar with key lime juice and drizzling it over the cooled cake.
Coconut Twist: Fold in 1/2 cup shredded coconut for a tropical flair.
Mini Pound Cakes: Bake the batter in mini bundt pans for individual servings—reduce baking time accordingly.
Lemon Substitute: No key limes? Use regular limes or even lemon juice for a different citrus profile.
Cream Cheese Filling: Swirl a layer of sweetened cream cheese into the batter for added richness.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze, wrap slices or the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller and more aromatic, with a more intense and slightly sweeter flavor compared to regular (Persian) limes.

Can I use bottled key lime juice?

Yes, bottled key lime juice can be used in place of fresh juice, though fresh juice offers a brighter flavor.

Do I have to use a bundt pan?

A bundt pan gives the cake its classic shape, but you can also use a loaf or tube pan—just adjust the baking time accordingly.

Can I make this cake ahead of time?

Yes, the cake can be made a day or two ahead. It actually tastes better the next day as the flavors deepen.

How do I prevent the cake from sticking to the pan?

Grease the bundt pan thoroughly with butter or non-stick spray, and dust it lightly with flour or use a baking spray with flour included.

Can I substitute Greek yogurt for sour cream?

Yes, plain full-fat Greek yogurt can be used as a 1:1 substitute for sour cream.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

Can I add a glaze or icing?

Absolutely. A key lime or vanilla glaze adds sweetness and enhances presentation.

Is this cake overly sweet?

The balance of tangy key lime juice and rich butter ensures it’s sweet but not cloying.

Can I add mix-ins like berries or nuts?

Yes, but keep additions to 1 cup total to maintain the cake’s texture.

Conclusion

Key Lime Pound Cake is a delightful way to bring bright citrus flavor into a classic dessert. With its moist texture, vibrant taste, and beautiful presentation, it’s perfect for any occasion. Whether you stick to the recipe or try a variation, this cake is sure to be a hit with everyone who takes a bite.

Key Lime Pound Cake

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A zesty twist on a Southern classic, this Key Lime Pound Cake delivers a perfect balance of buttery richness and refreshing citrus flavor. Moist, dense, and loaded with tangy lime notes, it’s ideal for spring and summer gatherings—or whenever you’re craving a bright, citrusy dessert.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with sour cream.
Gently fold in the key lime juice, lime zest, and vanilla extract.
Pour the batter into the prepared bundt pan and bake for 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.