Instructions
Step 1: Preheat Oven and Prepare the Pan
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or loaf pans.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy (4–5 minutes).
Step 3: Add Eggs
Add eggs, one at a time, beating well after each addition.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Combine Wet Ingredients
In another small bowl, stir together sour cream, key lime juice, zest, and vanilla extract.
Step 6: Mix the Batter
Add the dry and wet ingredients alternately to the butter mixture, starting and ending with the dry ingredients.
Mix until just combined—do not overmix.
Step 7: Bake
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze
Step 1: Combine Ingredients
In a small bowl, whisk together powdered sugar, key lime juice, and zest until smooth.
Adjust consistency with more juice or sugar if needed.
Step 2: Drizzle Over Cake
Once the cake has cooled completely, drizzle glaze generously over the top.
Let the glaze set before slicing.
Tips for Success
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Use real key limes if available for authentic flavor.
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Zest before juicing to make the process easier.
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Don’t overbake—check for doneness around the 70-minute mark.
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Let the cake cool completely before glazing to prevent melting.
Flavor Variations
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Coconut Lime Pound Cake: Add ½ cup shredded coconut to the batter and sprinkle toasted coconut over the glaze.
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Key Lime Cream Cheese Frosting: Swap the glaze for a whipped cream cheese icing with key lime zest.
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Mini Pound Cakes: Divide batter into mini bundt pans or cupcake tins; reduce baking time to 25–30 minutes.
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Lime Poppyseed Pound Cake: Add 1 tbsp poppy seeds to the batter for texture and visual flair.
Storage & Freezing
To Store:
Keep the cake covered at room temperature for up to 3 days.
Refrigerate for longer storage—up to 5–6 days.
To Freeze:
Wrap tightly in plastic wrap and foil.
Freeze glazed or unglazed for up to 2 months.
Thaw in the fridge overnight.
Nutrition (Per Slice – 1 of 12 servings)
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Calories: ~420
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Fat: 22g
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Carbs: 50g
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Sugar: 32g
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Protein: 5g
Nutrition may vary based on portion size and glaze amount.
FAQs
Can I use bottled key lime juice?
Yes, but fresh key lime juice and zest provide the best flavor.
What’s the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and slightly more tart than Persian limes.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Can I double the glaze?
Absolutely—if you love a thicker coating, go for it!
Conclusion: A Southern-Style Cake with a Tropical Twist
Bright, buttery, and bursting with zesty citrus flavor, this Key Lime Pound Cake with Key Lime Glaze is a crowd-pleaser that never goes out of style. Whether you’re serving it with tea, topping it with berries, or enjoying it all on its own, this cake is proof that the simplest flavors can be the most unforgettable.
