I’m excited to share this luscious pound cake that balances rich buttery texture with a bright citrus zing—perfect for those days I want something comforting yet lively. Moist Tangy Key Lime Pound Cake

Why You’ll Love This Recipe

I love how the buttery richness of a classic pound cake meets the bold, tangy flavor of key lime in this version. It’s got that dense, moist crumb I crave and the citrus twist makes it unexpected and refreshing. Whenever I serve it, people think of it as a cake version of a key lime pie—without the fuss of crust.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sour cream
¼ cup fresh key lime juice
2 tablespoons key lime zest (or regular lime zest if key limes aren’t available)
1 teaspoon vanilla extract
For the glaze: 1 cup powdered sugar plus about 2 tablespoons fresh key lime juice (adjust for pourable consistency)

Directions

Preheat the oven to 325 °F (163 °C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
In a large bowl, cream the softened butter with the granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Stir in the key lime juice, key lime zest, and vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cake is lightly golden.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and key lime juice until smooth and pourable. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Servings and Timing

This cake yields about 8–10 generous slices (around 10 servings if cut more modestly).

Prep time: roughly 15 minutes
Bake time: about 50-60 minutes (depending on your oven and loaf pan size)
Cooling time: at least 20 minutes before glazing and slicing

Variations

Swap key lime for regular lime (or even lemon) if key limes are unavailable—zest and juice of the citrus will still shine.
Fold in ½ cup chopped pecans or toasted coconut to the batter for added texture.
Instead of a glaze, you could top with a light cream-cheese frosting for a richer finish.
Turn the loaf into mini-loaves or muffins (adjust bake time to ~30 minutes for muffins).
For a gluten-free version, substitute a 1:1 gluten-free flour blend and ensure other ingredients are certified gluten-free.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I bring slices to room temperature before serving for best flavor.
To reheat individual slices, I use the microwave for about 10-15 seconds or warm in a 300 °F (150 °C) oven for 5-7 minutes.

FAQs

What if I don’t have key limes, can I use regular limes?

Yes — regular limes will work fine. You’ll still get plenty of citrus flavor. Key limes just add a slightly more aromatic and traditional taste.

Can I make this as cupcakes instead of a loaf?

Absolutely. I’ve converted this into muffins or cupcakes before. Use a standard muffin tin, line with paper liners, and bake around 30 minutes or until a toothpick comes out clean.

How do I know when the cake is fully baked?

I insert a toothpick into the center: if it comes out with a few moist crumbs (not wet batter), it’s done. Also, the top should be lightly golden and the cake should begin to pull away slightly from the sides of the pan.

Can I freeze the cake?

Yes — once the cake is fully cooled and glazed, I wrap it tightly in plastic wrap and then foil. It freezes well for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

What kind of loaf pan should I use?

I use a 9-by-5-inch (23×13 cm) loaf pan, which gives a nice height and even bake. If you use a different size, the bake time will vary: smaller pans = shorter time; larger = longer.

Conclusion

This key lime pound cake has become one of my favorites whenever I want a dessert that’s both indulgent and bright. It’s easy to pull together, bakes beautifully, and always gets compliments. I encourage you to give it a try—and serve it with a simple whipped cream or a dollop of vanilla bean ice cream for an extra touch. Enjoy every bite!