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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 crevice. Buttery, citrus-scented slices with a moist, tight crumb—baked low and slow at 325°F.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

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 About 5–6 key limes (or more to taste).
  • 2 tbsp key lime zest Freshly zested; reserve a little for serving if desired.
  • 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 Bundt pan

Method
 

Prep and bake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan so the cake releases cleanly after baking.
  2. Beat the butter and granulated sugar until very light and fluffy, about 5 minutes, to build a tight, dense pound cake crumb.
  3. Add the eggs one at a time, mixing after each addition until the batter looks smooth and cohesive.
  4. Whisk together the all-purpose flour, baking soda, and salt, then alternate adding this flour mixture and the sour cream in 3 additions to keep the batter even.
  5. Stir in the fresh key lime juice, key lime zest, and vanilla extract until just combined for a bright citrus fragrance throughout the crumb.
  6. Pour the batter into the prepared Bundt pan and bake for 60–70 minutes, until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert onto a rack and cool completely before glazing.
Glaze and finish
  1. Whisk the powdered sugar, fresh key lime juice, and key lime zest until smooth, with a pourable glaze consistency.
  2. Drizzle the glaze over the completely cooled cake so it pools into the cracks and crevices.
  3. Let the glaze set before slicing so the topping slightly firms and the crumb stays intact.

Notes

Pro tip: scrape the bowl after mixing the eggs and again after adding the citrus to prevent streaks and get a uniform crumb. Store leftover cake covered in the refrigerator up to 4 days; bring to room temperature before serving. Freezing is yes—wrap slices tightly and freeze up to 2 months. For a dairy-light option, use full-fat lactose-free sour cream and butter sticks for similar texture and flavor.