Key Lime Pound Cake is a refreshing and indulgent twist on the traditional pound cake, infused with the tangy brightness of key limes for a dessert that’s both rich and zesty. This cake is incredibly moist with a dense, buttery crumb and a citrus-forward glaze that soaks into every slice, creating a perfect balance of sweet and tart flavors. The aroma alone is enough to make your mouth water, and it’s a standout dessert for spring and summer gatherings, holidays, or simply when you’re craving something vibrant and comforting. A nod to the iconic Key lime pie, this pound cake transforms the famous tropical citrus fruit into a luxurious, melt-in-your-mouth treat that’s easy enough for everyday baking but impressive enough for special occasions. With every bite, you’ll get a burst of key lime essence wrapped in the richness of a classic Southern pound cake, making it a recipe you’ll turn to again and again.
The History of Key Lime Pound Cake
The origins of Key Lime Pound Cake are rooted in a delicious fusion of Southern baking traditions and tropical Florida flavors. Pound cake itself dates back to 18th-century Europe, named for its traditional formula of using a pound each of flour, butter, sugar, and eggs. Over time, American bakers embraced and refined the recipe, especially in the Southern United States, where it became a staple at family gatherings and holidays. Key limes, on the other hand, are native to Southeast Asia and made their way to Florida through the Caribbean. They flourished in the Florida Keys and eventually became the signature ingredient in the famous Key lime pie, which dates back to the late 19th or early 20th century. The combination of a classic Southern pound cake with the tropical tartness of Key lime is a more modern innovation, merging two beloved culinary icons into one spectacular dessert that embodies tradition and creativity in every bite.
Ingredients Breakdown
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened – provides moisture, richness, and that classic pound cake density
- 2 ½ cups granulated sugar – sweetens and helps create a golden crust
- 5 large eggs – bind the batter and add structure and richness
- 3 cups all-purpose flour – the base of the cake, giving it body and structure
- ½ teaspoon baking soda – helps with just a bit of lift to keep the cake from being too dense
- ½ teaspoon salt – enhances and balances the sweet and tart flavors
- 1 cup sour cream – makes the cake extra moist and tender
- ¼ cup fresh key lime juice – provides the signature tart flavor
- 1 tablespoon key lime zest – adds extra citrus intensity
- 1 teaspoon vanilla extract – complements the citrus and rounds out the flavor
- For the Glaze:
- 1 ½ cups powdered sugar – sweet base for the glaze
- 2–3 tablespoons key lime juice – brings that bright, tangy punch to drizzle on top
- ½ teaspoon vanilla extract – softens the sharpness of the lime with a hint of warmth
Step-by-Step Recipe
Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch bundt or tube pan to prevent sticking. In a large mixing bowl, cream the softened butter and sugar together using a stand mixer or hand mixer until light and fluffy—this should take about 4-5 minutes. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined—do not overmix. Stir in the key lime juice, key lime zest, and vanilla extract until fully incorporated. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely. To make the glaze, whisk the powdered sugar with key lime juice and vanilla extract until smooth. Once the cake has cooled, drizzle the glaze evenly over the top, letting it run down the sides for that classic pound cake finish.
Tips for the Perfect Key Lime Pound Cake
Use fresh key lime juice for the brightest and most authentic flavor—bottled juice works in a pinch, but fresh juice paired with zest brings the cake to life. Don’t skip creaming the butter and sugar thoroughly; it’s essential for the cake’s tender texture. Let your eggs and sour cream come to room temperature before mixing to ensure even incorporation. Be careful not to overmix the batter once you add the flour, as this can make the cake tough. Grease and flour your bundt pan thoroughly, making sure every groove is covered to avoid sticking. Let the cake cool in the pan for a short time before inverting—it helps prevent breaking. When making the glaze, adjust the lime juice to your preference for a thicker or thinner consistency, depending on how much you want it to soak into the cake.
Variations and Customizations
There are so many fun ways to make this Key Lime Pound Cake your own. Add shredded coconut to the batter for a tropical twist, or fold in white chocolate chips for added sweetness. If you’re feeling adventurous, swap out the key lime juice for lemon or orange juice to create a citrus medley pound cake. For a more decorative finish, top the cake with a sprinkling of lime zest or thin lime slices. You can also bake this in loaf pans or even as cupcakes—just adjust the baking time accordingly. For a bit of crunch, add crushed graham cracker crumbs on top of the glaze as a nod to Key lime pie. If you want a boozy version, try adding a tablespoon of rum or coconut rum to the batter or glaze. For a low-sugar option, reduce the sugar and use a powdered sugar substitute in the glaze.
Health Considerations and Nutritional Value
Key Lime Pound Cake is a rich dessert that’s best enjoyed in moderation. It’s high in sugar, butter, and refined flour, which contribute to its delicious texture but also make it a calorie-dense treat. One slice can contain anywhere from 350–500 calories, depending on portion size and ingredients. It’s not ideal for those on low-fat or low-sugar diets, but you can make lighter versions by using reduced-fat sour cream, replacing some of the sugar with alternatives, or using whole wheat pastry flour. The cake does contain vitamin C from the key lime juice and some calcium from the sour cream and eggs, but its main appeal lies in flavor rather than nutritional benefit. Those with dairy allergies or intolerances can use plant-based substitutes for butter and sour cream. For gluten-sensitive individuals, gluten-free flour blends work well in this recipe with minimal texture loss.
FAQ
Can I use regular limes instead of key limes?
Yes, you can substitute regular lime juice and zest if key limes are unavailable. Key limes are smaller and more aromatic, but regular limes will still deliver great citrus flavor.
Can I make this cake ahead of time?
Absolutely. This cake tastes even better the next day as the flavors have more time to meld. Store it covered at room temperature for 2 days or refrigerate for up to a week.
Can I freeze Key Lime Pound Cake?
Yes, the cake freezes very well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Why did my pound cake crack on top?
Cracking is normal in pound cakes due to the dense batter and long bake time. It’s often seen as part of their rustic charm. If it bothers you, cover it with glaze or a dusting of powdered sugar.
How do I know when the cake is done?
Insert a toothpick or skewer into the center—if it comes out clean or with just a few moist crumbs, it’s ready. If the top is browning too fast, tent it with foil during the last 20 minutes.
Key Lime Pound Cake
Ingredients
Method
- Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan, then line the bottom with parchment paper to ensure easy release. In a large mixing bowl, use an electric mixer to cream together the sugar, softened butter, and shortening until the mixture is light and fluffy. In a separate bowl, sift together the cake flour, baking powder, and salt. Begin adding the flour mixture, eggs, and heavy cream to the creamed butter mixture in alternating portions, starting and ending with the flour mixture. Mix everything on low speed until just combined, being careful not to overmix. Gently stir in the Key lime juice, lime zest, and vanilla extract until evenly distributed. Pour the batter into your prepared pan, smoothing the top evenly. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, fresh Key lime juice, and vanilla extract until smooth and lump-free. Once the cake is fully cooled, drizzle or brush the glaze generously over the top and allow it to set before slicing and serving.
Notes
Cake flour helps achieve a lighter, more delicate crumb, though all-purpose flour can be used as a substitute if needed.
Keep the cake stored at room temperature in an airtight container for up to 5 days, or refrigerate it to extend freshness for up to one week.
To store it even longer, freeze individual slices in a sealed, airtight bag for up to 3 months.