Tangy Key Lime Pound Cake with Key Lime Glaze Recipe: A Zesty Treat

Key lime pound cake sparks memories of sunny Florida afternoons and sweet family gatherings.

Coastal breezes seem to whisper through each delicate slice of this dessert.

Citrusy notes dance across your palate with unexpected brightness and charm.

Delicate crumb and tangy glaze create a perfect balance of comfort and excitement.

Layers of buttery richness complement the zesty lime undertones beautifully.

Simple ingredients combine to craft something truly magical in your kitchen.

You’ll want to savor every single delectable bite of this irresistible treat.

What Makes Key Lime Pound Cake So Refreshing

• Bake with Ease: Perfect for bakers of all skill levels, this key lime pound cake requires simple ingredients and straightforward mixing techniques that even novice bakers can master confidently.
• Burst of Zesty Flavor: Packed with vibrant key lime zest and juice, the recipe delivers a refreshing citrus twist that transforms a classic pound cake into a tangy, memorable dessert.
• Crowd-Pleasing Dessert: Ideal for potlucks, family gatherings, and summer parties, this versatile cake impresses guests with its beautiful glaze and bright, sunny flavor profile that appeals to all ages.
• Make-Ahead Magic: The pound cake stays moist and delicious for several days when stored properly, making it a fantastic make-ahead treat for busy home cooks who want to prepare dessert in advance.

Ingredients for Key Lime Pound Cake and Glaze

• All-Purpose Flour: The main structure of the pound cake that provides a tender crumb.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Butter: Provides richness and a smooth, creamy texture to the pound cake.
• Granulated Sugar: Sweetens the cake and helps create a golden brown crust.
• Eggs: Bind the ingredients together and add structure to the cake.
• Sour Cream: Adds moisture and creates a tender, soft crumb.
• Vanilla Extract: Provides a classic, warm background flavor.
• Key Lime Juice: Gives a bright, citrusy tang to the cake.
• Key Lime Zest: Adds intense, fresh lime flavor and aromatic oils.

• Powdered Sugar, Milk, Key Lime Juice: Creates a smooth, tangy glaze that adds sweetness and citrus flavor to the top of the pound cake.

How to Make Key Lime Pound Cake Easily

Step 1: Prepare the Oven and Pan

Get your oven ready by heating it to 325°F (165°C). Grab a 9×5 inch loaf pan and give it a generous coating of grease and flour to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Whisk these together until well blended and set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy.

This process creates a smooth, airy base for your cake.

Step 4: Add Eggs and Flavors

Incorporate eggs one at a time, mixing thoroughly after each addition.

Stir in the vanilla extract and freshly grated key lime zest to infuse the batter with bright, citrusy notes.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients.

• Sour cream
• Key lime juice

Begin and end with the dry ingredients to ensure a perfectly balanced batter.

Step 6: Fill the Pan

Pour the batter into the prepared loaf pan.

Use a spatula to smooth the top, creating an even surface for baking.

Step 7: Bake to Perfection

Place the pan in the preheated oven and bake for 60-70 minutes.

The cake is ready when a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake rest in the pan for 10 minutes.

Carefully transfer it to a wire rack to cool completely.

Step 9: Create the Zesty Glaze

• Powdered sugar
• Key lime juice
• Milk

Blend until the glaze becomes smooth and glossy.

Step 10: Finish with Glaze

Once the cake has cooled, drizzle the key lime glaze over the top, allowing it to cascade down the sides for a stunning presentation.

Tips for Tangy and Moist Key Lime Pound Cake

• Use room temperature ingredients to ensure smooth, even mixing and a tender cake crumb.
• Grate key lime zest carefully, avoiding the bitter white pith underneath for pure citrus flavor.
• Toss flour-coated blueberries or nuts into the batter to prevent them from dropping to the bottom during baking.
• Let the cake cool completely before glazing to prevent the sugar mixture from melting and sliding off the surface.
• Replace sour cream with Greek yogurt for a lighter version or use regular limes if key limes are unavailable.

Key Lime Pound Cake Variations to Try

• Tropical Coconut Key Lime Cake: Replace sour cream with coconut cream and add shredded coconut to the batter for a tropical flavor profile.
• Gluten-Free Almond Flour Version: Swap all-purpose flour with almond flour and add xanthan gum for better texture and binding.
• Vegan Citrus Pound Cake: Use plant-based butter, flax eggs, coconut yogurt, and dairy-free milk to create a completely vegan-friendly version of the cake.
• Low-Sugar Stevia Alternative: Substitute granulated sugar with stevia or monk fruit sweetener and reduce overall sugar content while maintaining cake's sweet taste.

Pairings for Key Lime Pound Cake Desserts

Mix vodka, fresh key lime juice, and a splash of triple sec for a bright, tangy drink that complements the cake’s citrusy profile.

Choose a mango or passion fruit sorbet to enhance the key lime’s tropical notes and provide a refreshing, cool contrast to the dense pound cake.

Blend coconut milk with a touch of honey for a smooth, creamy drink that balances the cake’s tartness and adds a subtle tropical dimension.

Brew fresh mint tea to cleanse the palate and provide a light, herbal counterpoint to the rich, citrusy pound cake.

Storing Key Lime Pound Cake Slices

• Store wrapped tightly in plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep the glaze separate and add just before serving to maintain freshness.
• Wrap the unglazed cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
• Keep covered with a cake dome or plastic wrap at room temperature for 2-3 days if your kitchen is cool and dry.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes until slightly warm and soft.

FAQs

• What makes key lime different from regular lime?

Key lime is smaller, more aromatic, and has a stronger, more tart flavor compared to traditional Persian limes, giving this pound cake a uniquely intense citrus taste.

• Can I substitute fresh key lime juice with bottled juice?

Yes, bottled key lime juice works well, but fresh key limes provide the most vibrant and authentic flavor for the recipe.

• How do I know if my pound cake is properly mixed?

The batter should look smooth and creamy, with no visible flour streaks, and have a light, fluffy texture when you cream the butter and sugar together.

• Why does the recipe alternate dry and wet ingredients?

Alternating helps prevent overmixing, ensures even ingredient distribution, and creates a more tender, consistent cake texture with fewer lumps.

Key Lime Pound Cake With Key Lime Glaze Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 35 minutes
• Yield: 10 1x

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Description

Indulgent key lime pound cake delights dessert enthusiasts with its zesty, moist crumb and tangy glaze. Creamy, rich flavors blend perfectly, creating a southern-style treat that whisks you to tropical paradise.

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Ingredients

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Main Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1/2 cup sour cream

Flavoring Ingredients:

• 1/4 cup fresh key lime juice
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Glaze Ingredients:

• 1 cup powdered sugar
• 2 tablespoons fresh key lime juice
• 1 tablespoon milk

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Instructions

1. Prepare the oven environment at 325F(165C) and meticulously coat a 9x5inch loaf pan with grease and flour to ensure effortless cake removal.
2. Combine flour, baking powder, and salt in a medium bowl, thoroughly whisking to eliminate any potential lumps and create a uniform dry mixture.
3. Using an electric mixer, cream butter and granulated sugar until the mixture transforms into a light, airy, and voluminous texture.
4. Incorporate eggs individually, ensuring complete integration after each addition, then gently fold in vanilla extract and vibrant key lime zest.
5. Gradually introduce dry ingredients to the butter mixture, alternating with sour cream and key lime juice, maintaining a balanced and smooth consistency throughout the mixing process.
6. Transfer the velvety batter into the prepared loaf pan, carefully smoothing the surface with a spatula to create an even layer.
7. Position the pan in the preheated oven and bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges completely clean.
8. Allow the cake to rest in the pan for 10 minutes, then delicately transfer to a wire rack for complete cooling.
9. Craft the glaze by whisking powdered sugar, key lime juice, and milk until achieving a silky, pourable consistency.
10. Once the cake has cooled, artfully drizzle the glaze over the top, allowing it to cascade elegantly down the sides.

Notes

• Select ripe, bright green key limes for maximum citrusy flavor and vibrant zest.
• Use room temperature ingredients to ensure smooth, even cake batter consistency.
• Avoid overmixing the batter to prevent a tough, dense pound cake texture.
• Substitute regular limes if key limes are unavailable, maintaining the cake’s bright, tangy profile.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 315 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg