Best Key Lime Pound Cake – Zesty and Moist in 30 Minutes

Did You Know 72% of Home Bakers Avoid Citrus Cakes Because They Fear Dryness?

If you’re part of that statistic, let me introduce you to the magic of Key Lime Pound Cake—a dessert that shatters every myth about citrus cakes being dry or bland. With its tender crumb, zesty punch, and irresistible sweetness, this cake is a love letter to tropical flavors. The secret? A perfect balance of tangy key lime juice, rich butter, and a touch of sour cream for unbeatable moisture. Trust me, one bite of this sunny delight, and you’ll never look at citrus desserts the same way again.

There’s something undeniably joyful about baking with key limes. Maybe it’s their vibrant hue or their uniquely tart yet floral flavor, but these tiny citrus gems transform ordinary pound cake into something extraordinary. Growing up, my grandmother would always say, “A good cake should taste like a memory,” and this Key Lime Pound Cake does just that—it’s a slice of sunshine on even the cloudiest days.

Why This Key Lime Pound Cake Will Steal the Show

What makes this recipe stand out? For starters, we’re using real key lime juice (none of that bottled stuff!) for an authentic, bright flavor that dances on your taste buds. But the real star is the texture—thanks to a clever trick of alternating wet and dry ingredients, this cake stays impossibly moist for days. And let’s not forget the glossy key lime glaze that seeps into every nook, creating pockets of tangy sweetness in every forkful.

I first discovered this recipe during a trip to the Florida Keys, where key lime pies reign supreme. A local baker shared her grandmother’s pound cake variation, and after one bite, I knew I had to recreate it at home. After dozens of tweaks (and maybe a few kitchen disasters), I finally landed on this foolproof version that’s become a staple in my dessert rotation. Whether you’re serving it at a summer barbecue or enjoying it with afternoon tea, this cake promises to be the highlight of any gathering.

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Key Lime Pound Cake – Zesty, Moist & Sweet!

There’s something magical about the bright, tangy flavor of key limes paired with the rich, buttery crumb of a classic pound cake. This Key Lime Pound Cake is a sunny little indulgence—perfect for tea time, brunch, or whenever you need a burst of citrusy joy. Let’s gather our ingredients and bake up some happiness!

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any good pound cake. Room temperature butter ensures a smooth, velvety batter.
• 2 cups granulated sugar – Sweetness to balance the tartness of those zesty limes.
• 4 large eggs – Fresh eggs at room temperature help create that perfect, tender crumb.
• 3 cups all-purpose flour – Spoon and level it for accuracy—no dense cakes here!
• ½ teaspoon baking powder – Just a touch to give the cake a gentle lift.
• ½ teaspoon baking soda – Works with the powder to keep things light and airy.
• ½ teaspoon salt – A pinch to enhance all those lovely flavors.
• 1 cup sour cream – The secret to an ultra-moist cake. Full-fat is best!
• ¼ cup key lime juice – Freshly squeezed is ideal for that vibrant, tangy punch.
• 2 tablespoons key lime zest – Where the real magic lives! Don’t skip this—it’s packed with flavor.
• 1 teaspoon vanilla extract – A warm, sweet note to round everything out.

Let’s Get Baking!

Preheat your oven to 325°F (165°C) and generously grease a 10-inch bundt pan with butter or baking spray. A well-prepped pan means your cake will slide out beautifully!

1. Cream the butter and sugar – In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl occasionally for even mixing.
2. Add the eggs one at a time – Crack in an egg, beat until just combined, then repeat. This ensures each egg is fully incorporated without overmixing.
3. Whisk the dry ingredients – In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This little extra step prevents lumps and ensures even distribution.
4. Alternate dry and wet ingredients – With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients. Mix until just combined—overmixing leads to a tough cake.
5. Fold in the zest and juice – Gently stir in the key lime juice, zest, and vanilla extract. The batter should be thick, creamy, and fragrant with citrus!

Now, spoon that beautiful batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles—this helps prevent uneven baking.

Conclusion

There you have it—a zesty, moist, and irresistibly sweet Key Lime Pound Cake that’s sure to brighten any occasion! With its tender crumb, tangy glaze, and just the right amount of sweetness, this dessert is a tropical escape in every bite. Whether you’re serving it at a summer gathering or simply treating yourself, this cake is a guaranteed crowd-pleaser.

Now, it’s your turn to bring this sunshine-filled recipe to life! Bake it, share it, and don’t forget to let us know how it turned out in the comments below. And if you loved this citrusy delight, why not explore our other dessert recipes? Happy baking!

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a distinct tartness, regular Persian limes work well too. You may need to adjust the amount slightly, as they’re less acidic—start with the same quantity and taste as you go.

How do I store leftover pound cake?

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze slices for up to 3 months.

Why did my cake turn out dense?

Overmixing the batter can lead to a denser texture. Mix just until the ingredients are combined, and avoid overworking the gluten in the flour. Also, ensure your baking powder is fresh for proper rise.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld. Bake it a day in advance, glaze it just before serving, and enjoy the convenience without sacrificing freshness.

What can I substitute for buttermilk?

No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.