Key Lime Pound Cake

Oh my gosh, Key Lime Pound Cake — this recipe is a DREAM and it is the tangy, buttery, citrusy cake you NEED in your life right now!!! Key Lime Pound Cake is bright, zippy, and comforting all at once, and yes, I say Key Lime Pound Cake again because you’ll want to remember this one, you’ll want to make it, you’ll want to share it! The SEO keyword — Key Lime Pound Cake — belongs right up front because this cake deserves to be found, and found fast. Quick benefits? It’s simple to make, perfect for make-ahead, insanely delicious, small-batch friendly, and kid-approved (and grown-up approved too). I stumbled onto this combo while teaching summer baking workshops (true story) — a loaf pan, too much sour cream, and a desperate love for lime — and now it’s my go-to, my happy cake, my house-winner, my every-weekend cake. Want bright citrus with buttery cake texture? You can do this!!! Also, if you’re into seasonal bakes, you might like my Apple Crumble Cake recipe for more cozy flavors.

Why This Cake Will Steal Your Heart

This Key Lime Pound Cake is astonishingly simple and utterly delicious, honestly it’s the kind of thing you’ll brag about, talk about, make again and again — it’s bright and buttery and tangy, tangy, tangy — the lime zest and juice wake up every bite. It’s perfect for meal preppers because it stores well, for families because kids will inhale a slice, and for Pinterest folks because it photographs like a dream (that glossy glaze!). Want something low-fuss but high-impact? Here it is. Want to impress without trying too hard? This is it. It’s forgiving, flexible, and tiny swaps totally okay, so if you’re watching your sugar or just want a lighter treat, tweak and taste, adjust, repeat. You’ll love it, you’ll love it, you’ll love it!!!

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup Key lime juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 Key limes

Spotlight: Key lime juice and zest are the STARS here — those tiny fruits pack a real punch. Don’t have Key limes? Regular limes work, but Key limes give that extra floral zip. Substitutions: Greek yogurt for sour cream, light butter for full-fat if watching calories (it’ll still be lovely). I buy my limes at the farmers’ market when they’re good, otherwise the grocery store is fine — buy extras and freeze the juice in an ice cube tray. Cost tip: make one loaf for less than most bakery slices. Experiment! Add a little lime extract if you want a BIGGER lime hit.

How the Magic Happens — The Process Overview

1. Preheat your oven to 350°F (175°C) and grease a loaf pan. Easy start. Don’t worry if your pan sticks a bit; a little parchment helps.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes a few minutes, but it’s worth it — the texture matters.
3. Beat in the eggs one at a time, then stir in the sour cream and Key lime juice. Smooth and tangy. If the batter looks curdled, keep beating gently. It’ll come together.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and lime zest. Fresh zest = fresh flavor. Don’t skip zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix. Trust me. A few streaks of flour? Fine.
6. Pour the batter into the prepared loaf pan and smooth the top. Pat the pan gently to release big bubbles.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Ovens vary; start checking at 50 minutes. Golden on top, springy center.
8. While the cake bakes, prepare the Key lime glaze by mixing powdered sugar with additional Key lime juice. Make it pourable but not runny.
9. Once the cake is done, allow it to cool for 10 minutes in the pan before transferring to a wire rack. Pour the glaze over the warm cake. Let the glaze set.
10. Serve slices plain or with fresh fruit and whipped cream. Sensory note: the first bite is tangy, then buttery, then ohhhh so good.

Tips & Tricks from a Former Teacher (You Can Do This)

Don’t overwork the batter — a few lumps, totally fine. Make-ahead: bake the loaf, wrap it well, store at room temp for 2 days or refrigerate up to 5 days; glaze just before serving. Freezing? Wrap tightly and freeze up to 2 months — thaw overnight in the fridge. Reheating: a quick zap in the microwave (10-15 sec) revives a slice beautifully. Batch idea: double the recipe for gifts or a brunch crowd. Kid-friendly: omit extra lime on top and serve with whipped cream for a crowd-pleaser. Teacher-voice: measure, taste as you go, and don’t panic if it browns too fast — tent with foil. FYI, sometimes I make pancakes while waiting, yes multitasking, haha (meta-commentary). For another breakfast-friendly swap, try inspiration from my Apple Yogurt Pancakes if you want morning citrus vibes too.

Serving Suggestions That Make People Swoon

Serve this loaf with a dollop of whipped cream and extra lime slices for drama. It pairs beautifully with fresh berries, vanilla ice cream, or a lightly sweetened mascarpone — SO creamy and SO GOOD. Casual: slice and place on a pretty plate; fancy: dust with powdered sugar and scatter edible flowers. This is ideal for brunch, potlucks, or a simple weeknight dessert that feels special. Leftovers? Thin slices make killer French toast. Yes, really. Try it. Try it now.

Frequently Asked Questions

This is seriously easy and unexpectedly special, a keeper, a house favorite — bright, buttery, and totally doable, you can do this. Have questions? Ask me below, I love hearing from you, I really do — share photos, tag me, tell me your tweaks, your wins, your tiny disasters (we learn). Happy baking!!!

Key Lime Pound Cake

This Key Lime Pound Cake is a brilliantly tangy and buttery cake that’s simple to make and perfect for sharing. Ideal for any occasion, it’s a treat that will leave everyone asking for more!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 280 kcal

Ingredients

  

Cake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 0.5 cups sour cream
• 0.25 cups Key lime juice
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• Zest of 2 Key limes zest of 2 Key limes

Glaze Ingredients

• 1 cup powdered sugar
• to taste additional Key lime juice

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the sour cream and Key lime juice.
• In another bowl, whisk together the flour, baking powder, baking soda, salt, and lime zest.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Baking

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Glazing & Serving

• While the cake bakes, prepare the Key lime glaze by mixing powdered sugar with Key lime juice until pourable but not runny.
• Once the cake is done, cool for 10 minutes in the pan before transferring to a wire rack.
• Pour the glaze over the warm cake and allow it to set before serving.
• Serve slices plain or with fresh fruit and whipped cream.

Notes

Don’t overwork the batter! Make the cake ahead and store it wrapped at room temperature for up to 2 days or in the fridge for up to 5. Freezes well for up to 2 months.

Keyword Citrus Cake, Dessert Recipe, Easy Cake, Key Lime Pound Cake, Pound Cake