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 slice of pure, citrusy bliss. Have you ever dreamt of a dessert that perfectly balances the rich, buttery goodness of a classic pound cake with the tangy, vibrant zest of Key limes? Well, dream no more! This recipe delivers exactly that – a moist, decadent cake that’s guaranteed to brighten your day.

The history of pound cake itself is quite fascinating, dating back to 18th-century England. It was named for its simple recipe: a pound each of butter, sugar, eggs, and flour. Over time, variations emerged, incorporating different flavors and ingredients. Our Key Lime Pound Cake is a delightful twist on this traditional favorite, bringing a taste of the Florida Keys to your kitchen. Key limes, smaller and more tart than regular limes, are a signature ingredient in Key lime pie, a beloved dessert in the Florida Keys. Their unique flavor profile adds a distinctive zing that elevates this pound cake to a whole new level.

People adore this cake for so many reasons. The texture is incredibly moist and tender, thanks to the high butter content. The flavor is a harmonious blend of sweet and tart, with the Key lime adding a refreshing twist that prevents it from being overly rich. It’s also incredibly versatile – perfect for a casual brunch, an elegant afternoon tea, or a celebratory dessert. Plus, it’s surprisingly easy to make, even for novice bakers. So, are you ready to experience the magic of Key Lime Pound Cake? Let’s get baking!

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 Cake Batter:

1. Preheat and Prep: First things first, preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan. Make sure you get into all the nooks and crannies to prevent the cake from sticking. I like to use a baking spray that already contains flour for extra insurance.
2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the leavening agents. This ensures a light and airy cake. Set this bowl 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! Properly creaming the butter and sugar incorporates air, which is crucial for the cake’s texture. You should see a noticeable change in color and volume.
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 Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end 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, then the remaining sour cream, and finally the last 1/3 of the dry ingredients. Mix on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
6. Incorporate Key Lime Goodness: Gently fold in the key lime juice and key lime zest until just combined. The zest adds a wonderful burst of flavor, so don’t skip it!

Baking the Cake:

1. Pour into Pan: Pour the batter into the prepared tube pan or bundt pan, spreading it evenly.
2. Bake: Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 65 minutes.
3. 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 and allows it to release easily.

Preparing the Key Lime Glaze:

1. Whisk Ingredients: In a medium bowl, whisk together the powdered sugar, key lime juice, and milk until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency. I prefer a glaze that’s thick enough to coat the cake nicely but thin enough to drizzle.

Glazing and Serving:

1. Glaze the Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Pour the key lime glaze over the top of the cake, allowing it to drip down the sides.
2. Garnish (Optional): If desired, sprinkle the top of the glazed cake with additional key lime zest for a pop of color and extra flavor.
3. Let Glaze Set: Allow the glaze to set for about 15-20 minutes before slicing and serving. This will prevent the glaze from running too much when you cut the cake.
4. Serve and Enjoy: Slice and serve your delicious Key Lime Pound Cake! It’s perfect with a cup of coffee or tea, or even a scoop of vanilla ice cream. Enjoy!

Tips for the Perfect Key Lime Pound Cake:

• Use Fresh Key Lime Juice: While bottled key lime juice can work in a pinch, freshly squeezed key lime juice will give you the best flavor. It’s worth the extra effort!
• Don’t Overmix: Overmixing the batter will result in a tough cake. Mix until just combined.
• Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream will help the ingredients emulsify properly, resulting in a smoother batter and a more tender cake.
• Check for Doneness: Use a wooden skewer to check for doneness. If the skewer comes out clean, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
• Cool Completely: Make sure the cake is completely cool before glazing. Otherwise, the glaze will melt and run off the cake.
• 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.

Variations:

• Coconut Key Lime Pound Cake: Add 1 cup of shredded coconut to the batter for a tropical twist.
• Chocolate Key Lime Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey version.
• Key Lime Cream Cheese Pound Cake: Substitute 4 ounces of cream cheese for 4 ounces of butter for a richer, tangier cake.
• Mini Key Lime Pound Cakes: Bake the batter in mini loaf pans or muffin tins for individual servings. Adjust the baking time accordingly.

Troubleshooting:

• Cake is Dry: Make sure you’re not overbaking the cake. Also, ensure you’re using the correct amount of liquid ingredients.
• Cake is Dense: You may have overmixed the batter. Be careful not to overmix. Also, make sure your baking powder and baking soda are fresh.
• Cake is Sticking to the Pan: Make sure you grease and flour the pan thoroughly. You can also use a baking spray that contains flour.
• Glaze is Too Thick: Add more milk, one teaspoon at a time, until you reach your desired consistency.
• Glaze is Too Thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.

Key Lime Facts:

• Key limes are smaller and more tart than regular limes.
• They are named after the Florida Keys, where they were once widely grown.
• Key limes are a good source of vitamin C.
• They are often used in pies, cocktails, and other desserts.

Why This Recipe Works:

This recipe is a tried-and-true classic for a reason! The combination of the tangy key lime juice and zest with the rich, buttery pound cake creates a flavor explosion that’s both refreshing and satisfying. The sour cream adds moisture and tenderness to the cake, while the glaze provides the perfect finishing touch. The detailed instructions and helpful tips ensure that even novice bakers can achieve success with this recipe.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh berries or a sprig of mint.
• Pair with a cup of coffee, tea, or a refreshing cocktail.
• Bring to a potluck, party, or holiday gathering.
• Enjoy as a sweet treat any time of day!

Equipment You’ll Need:

• 10-inch tube pan or bundt pan
• Mixing bowls
• Whisk
• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Wooden skewer
• Wire rack
• Serving plate or cake stand

Conclusion:

This Key Lime Pound Cake isn’t just another dessert; it’s a slice of sunshine on a plate, a burst of tropical flavor that will transport you to a breezy beach with every single bite. The tangy key lime perfectly balances the rich, buttery pound cake, creating a symphony of textures and tastes that’s simply irresistible. I truly believe this recipe is a must-try for anyone who appreciates a good, homemade cake, and I’m confident it will become a new favorite in your household, just as it has in mine. What makes this cake so special? It’s the simplicity, really. We’re not talking about complicated techniques or hard-to-find ingredients. It’s a straightforward recipe that yields extraordinary results. The moist, dense crumb, infused with the bright, zesty flavor of key limes, is a testament to the power of good ingredients and a little bit of love. And let’s be honest, who can resist that gorgeous glaze, dripping down the sides like liquid sunshine? But the best part? It’s incredibly versatile! While I personally adore it served simply with a dollop of whipped cream and a few fresh berries, the possibilities are endless. For a more decadent treat, try serving it warm with a scoop of vanilla ice cream. Or, if you’re feeling adventurous, you could even use it as the base for a key lime trifle, layering it with key lime curd, whipped cream, and crushed graham crackers. Another variation I love is adding a hint of coconut extract to the batter for an extra layer of tropical flavor. You could also sprinkle shredded coconut on top of the glaze before it sets. And for those who prefer a slightly less sweet cake, you can reduce the amount of sugar in the glaze. Serving suggestions? This Key Lime Pound Cake is perfect for any occasion, from a casual afternoon tea to a celebratory birthday dinner. It’s also a wonderful dessert to bring to potlucks or picnics. It travels well and is always a crowd-pleaser. You can even bake it in mini loaf pans for individual servings, making it a delightful gift for friends and neighbors. I’ve poured my heart into perfecting this recipe, and I’m so excited to share it with you. I truly believe that baking is an act of love, and I hope this cake brings as much joy to your kitchen as it has to mine. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake a cake that will wow your taste buds and impress your friends and family. I promise, you won’t regret it! And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! Let me know if you have any questions, I’m always happy to help. I hope you enjoy this Key Lime Pound Cake as much as I do! Print