Key Lime Pound Cake: The Ultimate Recipe for a Tangy Dessert

Key Lime Pound Cake: just the name conjures images of sunshine, relaxation, and a taste of the tropics, doesn’t it? Imagine sinking your teeth into a slice of this incredibly moist and flavorful cake, the tangy key lime perfectly balancing the rich, buttery pound cake. It’s a taste of paradise in every bite, and I’m so excited to share my recipe with you!

While the exact origins of pound cake are debated, its simplicity and satisfying nature have made it a beloved dessert for centuries. The addition of key lime, however, firmly plants this variation in the sunny Florida Keys. Key limes, smaller and more tart than regular limes, are a signature ingredient in Key Lime Pie, and their vibrant flavor translates beautifully into this delightful cake. It’s a celebration of Florida’s unique culinary heritage!

What makes this Key Lime Pound Cake so irresistible? It’s the perfect combination of textures – a dense, yet tender crumb that practically melts in your mouth, topped with a luscious, tangy glaze. The bright citrus notes cut through the richness, making it surprisingly light and refreshing. Plus, it’s incredibly easy to make! Whether you’re looking for a show-stopping dessert for a special occasion or a simple treat to brighten up your day, this cake is guaranteed to be a crowd-pleaser. Get ready to experience a burst of sunshine with every slice!

this RECIPE

Ingredients:

• For the Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup key lime juice (freshly squeezed is best!)
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract
• For the Key Lime Glaze:
• 2 cups powdered sugar
• 1/4 cup key lime juice (freshly squeezed)
• 1 tablespoon milk (or more, to adjust consistency)
• 1/2 teaspoon key lime zest (for garnish, optional)

Preparing the Key Lime Pound Cake Batter

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan really well. Trust me, you don’t want this beauty sticking! You can also use baking spray with flour already in it for extra insurance.
2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here – it helps distribute the leavening agents evenly throughout the flour, which will give us a nice, even rise. Set this aside for now.
3. Cream Butter and Sugar: In a separate, large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 5-7 minutes on medium speed. Don’t rush this step! The creaming process incorporates air into the butter and sugar, which is crucial for a tender cake. You should see a noticeable change in color and texture – it will become much lighter and fluffier.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding all the eggs, beat in the vanilla extract.
5. Alternate Wet and Dry: Now comes the fun part – combining the wet and dry ingredients! Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the sour cream, then another 1/3 of the dry ingredients, the remaining sour cream, and finally the last 1/3 of the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Key Lime Magic: Stir in the key lime juice and key lime zest until just combined. The zest is where a lot of the key lime flavor comes from, so don’t skimp on it!
7. Pour into Pan: Pour the batter into the prepared tube pan or Bundt pan, spreading it evenly.

Baking the Key Lime Pound Cake

1. Bake: Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness around 65 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.
2. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Preparing the Key Lime Glaze

1. Whisk: In a medium bowl, whisk together the powdered sugar, key lime juice, and milk until smooth. Add more milk, one teaspoon at a time, if needed to reach your desired consistency. You want the glaze to be thick enough to coat the cake nicely, but thin enough to drizzle easily.
2. Glaze: Once the cake is completely cool, drizzle the glaze over the top. If you want a thicker glaze, you can let the first layer set for a few minutes before adding a second layer.
3. Garnish (Optional): Sprinkle with key lime zest for a pop of color and extra key lime flavor.
4. Set: Allow the glaze to set completely before slicing and serving. This usually takes about 30 minutes.

Tips for the Perfect Key Lime Pound Cake:

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined after each addition.
• Fresh Key Lime Juice: While bottled key lime juice will work in a pinch, freshly squeezed key lime juice is always best. It has a brighter, more vibrant flavor.
• Grease and Flour Thoroughly: Make sure to grease and flour your pan really well to prevent the cake from sticking. You can also use baking spray with flour already in it.
• Cool Completely: Let the cake cool completely before glazing. If the cake is still warm, the glaze will melt and run off.

Variations:

• Coconut Key Lime Pound Cake: Add 1 cup of shredded coconut to the batter for a tropical twist.
• Key Lime Cream Cheese Pound Cake: Substitute 4 ounces of cream cheese for 4 ounces of butter for a richer, tangier flavor.
• Mini Key Lime Pound Cakes: Bake the batter in mini loaf pans or muffin tins for individual servings. Adjust the baking time accordingly.

Storage:

• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Conclusion:

This Key Lime Pound Cake isn’t just another dessert; it’s a slice of sunshine, a burst of tangy flavor, and a guaranteed crowd-pleaser all rolled into one incredibly moist and delicious package. From the zesty aroma that fills your kitchen as it bakes to the satisfyingly dense yet tender crumb, every element of this cake screams “must-try!” I truly believe this will become a staple in your baking repertoire.

Why is it a must-try? Because it’s ridiculously easy to make, even for beginner bakers. The ingredients are simple, the steps are straightforward, and the result is a showstopper that looks and tastes like it came from a professional bakery. But more than that, it’s the flavor. The bright, citrusy notes of the Key lime perfectly balance the richness of the pound cake, creating a symphony of flavors that will dance on your taste buds. It’s the perfect balance of sweet and tart, making it an irresistible treat for any occasion.

And the best part? It’s incredibly versatile! Serve it simply with a dusting of powdered sugar for an elegant afternoon tea. Or, for a more decadent experience, top it with a dollop of freshly whipped cream and a few extra lime zest curls. Feeling adventurous? Try a tangy cream cheese frosting infused with even more Key lime juice! You could even grill slices of the cake for a warm, caramelized treat, served with a scoop of vanilla ice cream. Another fantastic variation is to add a handful of chopped macadamia nuts to the batter for a delightful textural contrast and a hint of nutty flavor. For a tropical twist, consider incorporating shredded coconut into the batter and topping the finished cake with toasted coconut flakes. The possibilities are truly endless!

This Key Lime Pound Cake is also perfect for gifting. Wrap a slice or the whole cake in cellophane and tie it with a pretty ribbon for a thoughtful and delicious present. It’s sure to be appreciated by anyone who receives it.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends, delight your family, and leave you craving more.

I’m so excited for you to try this recipe! Once you’ve baked your own Key Lime Pound Cake, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy baking! I can’t wait to see your creations! Don’t forget to tag me in your photos on social media so I can admire your beautiful cakes! Let’s spread the Key Lime Pound Cake love!