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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/moist-and-tangy-key-lime-pound-cake-recipe/