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Key Lime Pound Cake

Key lime pound cake with a dense, golden Bundt crumb and a tangy key lime glaze that pools into every crack. This lime pound cake bakes until a toothpick comes out clean, then gets a smooth citrus drizzle that sets before slicing.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pound cake
  • 1.5 cup butter softened to room temperature
  • 2.5 cup granulated sugar
  • 6 large eggs
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 0.33 cup fresh key lime juice
  • 2 tbsp key lime zest
  • 1 tsp vanilla extract
Key lime glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh key lime juice
  • 1 tbsp key lime zest

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the cake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan, so the golden crumb releases cleanly after baking.
  2. Beat butter and granulated sugar until very light and fluffy, about 5 minutes, for a tighter pound-cake texture.
  3. Add the eggs one at a time, mixing well after each addition, until the batter looks smooth and thick.
  4. In a separate step, stir together all-purpose flour, baking soda, and salt to make the dry mix.
  5. Alternately add the flour mixture and sour cream in 3 additions, starting and ending with flour, until just combined.
  6. Stir in fresh key lime juice, key lime zest, and vanilla extract, mixing only until the batter is evenly fragrant.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a light even layer.
  8. Bake for 60–70 minutes at 325°F, until a toothpick comes out clean with no wet batter.
  9. Cool in the pan for 15 minutes, then invert to release the cake onto a surface for full cooling.
Glaze and serve
  1. Whisk powdered sugar, fresh key lime juice, and key lime zest until smooth and glossy.
  2. Drizzle the glaze over the completely cooled cake so it pools into every crack and crevice.
  3. Let the glaze set before slicing, until the drizzle looks firm rather than runny.

Notes

Pro tip: soften the butter fully (not melted) so the butter-sugar blend turns very light and fluffy for a fine, dense crumb. Store the glazed cake covered in the fridge up to 4 days. Freezing is yes—freeze slices without extra glaze for up to 2 months and thaw overnight in the fridge. For a lower-fat swap, use low-fat sour cream in the same amount; the cake stays tender but the crumb may be slightly less rich.