Moist & Tangy Key Lime Pound Cake Recipe

Introduction

This Moist & Tangy Key Lime Pound Cake is a delightful twist on a classic dessert. Bursting with fresh key lime flavor and topped with a zesty glaze, it’s perfect for any occasion where you want a bright, citrusy treat. Easy to make and wonderfully tender, this cake is sure to become a favorite.

Ingredients

• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour (or gluten-free 1:1 blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sour cream (or Greek yogurt for tang)
• ½ cup whole milk
• ½ cup fresh key lime juice (about 6–8 limes)
• Zest of 4 key limes (or regular limes)
• For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh key lime juice
  • 1 teaspoon lime zest (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan, then tap out the excess flour.
2. Step 2: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape down the sides as needed.
3. Step 3: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: With the mixer on low, add one-third of the dry ingredients, then half of the sour cream. Continue alternating, ending with the dry ingredients. Mix just until combined, avoiding overmixing.
6. Step 6: Gently fold in the key lime juice and zest until evenly distributed. The batter will be thick and creamy.
7. Step 7: Pour the batter into your prepared pan, smoothing the top. Bake for 60–75 minutes if using a loaf pan or 50–60 minutes for a bundt pan, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Step 8: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, about 1 hour.
9. Step 9: Meanwhile, whisk together the powdered sugar and 2 tablespoons of key lime juice to make a pourable glaze. Add more lime juice if needed for desired consistency.
10. Step 10: Drizzle the glaze over the cooled cake, letting it drip down the sides. Sprinkle additional lime zest on top if desired for garnish.
11. Step 11: Slice and serve at room temperature. Enjoy your tangy, moist key lime pound cake!

Tips & Variations

• Use Greek yogurt in place of sour cream for an extra tangy flavor and a slight protein boost.
• For a more intense lime flavor, add a teaspoon of lime zest to the glaze.
• If you don’t have key limes, regular Persian limes work well as a substitute.
• Make sure all eggs and dairy are at room temperature to ensure a smooth, fluffy batter.
• Avoid overmixing once the dry ingredients are added to keep the cake tender and moist.

Storage

Store your key lime pound cake covered at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days. When ready to serve, bring the cake back to room temperature or warm slices slightly in the microwave for a few seconds. This keeps the cake moist and enhances its tangy flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh key lime juice?

Fresh key lime juice offers the best flavor, but if you must use bottled lime juice, choose one that is 100% juice with no added sugars or preservatives. The flavor might be less vibrant but will still work well in this cake.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Be sure that your blend contains xanthan gum or another binder to mimic the texture of traditional flour for best results.

Moist & Tangy Key Lime Pound Cake Recipe

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★★★★★

4.8 from 119 reviews

This Moist & Tangy Key Lime Pound Cake blends the rich, buttery texture of a classic pound cake with the bright, zesty flavors of fresh key limes. Perfectly balanced with a creamy glaze, this cake is an irresistible treat for any lime lover looking for a luscious dessert that’s both moist and bursting with citrusy freshness.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 60 to 75 minutes
• Total Time: 1 hour 20 minutes to 1 hour 35 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour (or gluten-free 1:1 blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sour cream (or Greek yogurt for tang)
• ½ cup whole milk
• ½ cup fresh key lime juice (about 6–8 limes)
• Zest of 4 key limes (or regular limes)

Glaze Ingredients

• 1 cup powdered sugar
• 2–3 tablespoons fresh key lime juice
• 1 teaspoon lime zest (optional)

Instructions

1. Preheat & Prep: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan, then tap out any excess flour to prevent clumping.
2. Cream Butter & Sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Mix in the vanilla extract until evenly combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and fine sea salt to evenly distribute the leavening agents and salt.
5. Alternate Dry & Wet Ingredients: With the mixer on low speed, add one-third of the dry ingredients, then half of the sour cream. Continue alternating the dry ingredients and sour cream, finishing with the dry ingredients. Mix just until combined, taking care not to overmix to keep the cake tender.
6. Stir in Key Lime: Gently fold in the fresh key lime juice and zest until evenly distributed throughout the batter. The batter should be thick and creamy.
7. Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 60–75 minutes if using a loaf pan, or 50–60 minutes if using a bundt pan. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool & Glaze: Let the cake cool in the pan for about 15 minutes. Then invert it onto a wire rack to cool completely, approximately 1 hour. Meanwhile, whisk together the powdered sugar and 2 tablespoons of key lime juice to create a pourable glaze, adding more juice if necessary to reach desired consistency.
9. Finish: Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle additional lime zest on top as a decorative and flavorful garnish.
10. Serve & Enjoy: Slice the cake and serve at room temperature. Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days to retain freshness.

Notes

• For a tangier flavor, substitute sour cream with Greek yogurt.
• Use fresh key limes for authentic flavor, but regular limes can be used as a substitute.
• Be careful not to overmix the batter after adding dry ingredients to keep the cake light and tender.
• Ensure the butter and eggs are at room temperature for the best creaming results.
• Adjust the glaze consistency by adding more powdered sugar for thickness or more lime juice for thinness.
• Use a toothpick or cake tester to check for doneness.
• Leftover cake can be wrapped tightly and refrigerated to maintain moisture.

Keywords: key lime pound cake, lime cake, key lime dessert, pound cake recipe, citrus cake, moist pound cake, tangy cake, bundt cake, lime glaze