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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.

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

Instructions

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

Notes

Add a key lime glaze by mixing powdered sugar with key lime juice and drizzling over the cooled cake.

Fold in 1/2 cup shredded coconut for a tropical twist.

Use regular limes or lemon juice if key limes are not available.

Greek yogurt can substitute sour cream in equal measure.

Bake in mini bundt pans for individual servings and reduce the baking time.

Swirl in sweetened cream cheese for added richness.

Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.

Freeze for up to 3 months; wrap tightly before freezing.

Nutrition

Find it online: https://chocolatecoveredamy.com/key-lime-pound-cake-2/