Key Lime Pound Cake Recipe (Moist, Easy, Zesty)

If pound cake is the dependable friend who always shows up on time, Key lime pound cake is that same friend…
wearing sunglasses, blasting beach music, and bringing snacks for everyone. It’s buttery and dense in the best way,
bright with citrus, and finished with a tangy glaze that makes you “accidentally” cut a second slice.

This recipe blends the best ideas from classic American pound cake traditions (think rich crumb and simple technique)
with the “Key lime glow-up”: lots of zest, fresh juice, and a quick syrup brushed onto the warm cake for extra flavor.
It’s approachable, bakery-worthy, and honestly a little smug about how good it smells.

What Makes It “Key Lime”?

Key limes are smaller, more aromatic, and (depending on who you ask) a bit more floral than the big grocery-store
Persian limes. They’re also seedierso yes, you will briefly question your life choices while juicing them.
But the payoff is a citrus flavor that tastes like sunshine with better manners.

Can you use regular limes? Absolutely. The cake will still be deliciousjust slightly sharper and less floral.
If Key limes are hard to find where you live, bottled Key lime juice can work in a pinch, but zest from fresh limes
gives the most “freshly baked, I know what I’m doing” aroma.

Ingredients You’ll Need

This is a from-scratch cake with straightforward ingredients. The “secret” isn’t weird stuffit’s how you use the lime:
zest + juice + a warm-cake syrup + glaze for layered flavor.

For the cake

Unsalted butter (softened): classic pound cake richness.
Granulated sugar: sweetness + structure (and we’ll rub it with zest for max aroma).
Eggs (room temp): lift + emulsification so the batter stays smooth.
All-purpose flour: reliable structure for a tender-but-sliceable crumb.
Baking powder + salt: a little lift, better flavor.
Sour cream (room temp): moisture and a subtle tang (pound cake’s best friend).
Key lime juice + lime zest: the star duo.
Vanilla extract: makes the citrus taste more “round” instead of one-note sour.

For the Key lime syrup

Key lime juice
Granulated sugar

For the glaze

Powdered sugar
Key lime juice
Fine lime zest (optional, but recommended)
Vanilla extract (or a tiny splash of rum if you want “tropical auntie energy”)

Tools & Pan Options

Stand mixer or hand mixer (creaming matters for texture)
Microplane/zester (for fluffy zest without bitter pith)
Bundt pan (10–12 cup) or two 8.5×4.5-inch loaf pans
Cooling rack
Skewer or toothpick (for doneness + syrup holes)

Step-by-Step Key Lime Pound Cake (With Syrup + Glaze)

Quick specs

Yield: 10–12 slices (bundt) or 2 loaves
Prep time: ~20 minutes
Bake time: 55–75 minutes (depends on pan)
Difficulty: Easy, with a small “don’t rush me” attitude

Ingredients (US measurements)

Cake

1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 tablespoons finely grated Key lime zest (reserve 1 teaspoon for glaze, optional)
4 large eggs, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream, room temperature
1/3 cup Key lime juice (fresh is best; regular lime juice works too)

Key lime syrup

3 tablespoons Key lime juice
3 tablespoons granulated sugar

Glaze

1 cup powdered sugar
2–3 tablespoons Key lime juice
1/2 teaspoon vanilla extract
Optional: 1 teaspoon zest (the reserved zest), plus a pinch of salt

Directions

Prep the pan and oven.
Preheat to 325°F for a bundt pan or 350°F for loaf pans.
Grease generously and flour the pan (or use baking spray with flour). Don’t be shybundt cakes love to cling like
they pay rent.
Make “lime sugar” for maximum aroma.
In a small bowl, rub the zest into the granulated sugar with your fingertips until
the sugar feels slightly damp and smells aggressively citrusy. This tiny step makes the whole cake taste more “Key lime,”
not just “generic lime-ish.”
Cream butter + lime sugar.
Beat butter and the zest-rubbed sugar on medium-high until light and fluffy, about 2–3 minutes.
This builds air and helps the cake rise evenly.
Add eggs slowly.
Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
If the mixture looks slightly curdled, don’t panic. It’s not you. It’s chemistry. It will smooth out once flour goes in.
Whisk dry ingredients.
In a separate bowl, whisk flour, baking powder, and salt.
Finish the batter gently.
On low speed, add the dry ingredients in 3 additions, alternating with sour cream.
When almost combined, drizzle in the Key lime juice and mix just until smooth.
Overmixing = tough cake. We’re baking pound cake, not building a deck.
Bake.
Pour into the prepared pan and smooth the top.
- Bundt: Bake 55–70 minutes at 325°F.
- Loaves: Bake 45–60 minutes at 350°F.
The cake is done when a toothpick comes out clean or with a few moist crumbs (not wet batter).
If the top browns too fast, tent loosely with foil for the last 15–20 minutes.
Make the syrup while it bakes.
Warm 3 tablespoons lime juice and 3 tablespoons sugar in a small pan (or microwave) just until the sugar dissolves.
You’re not making candyjust a quick brush-on flavor boost.
Syrup the warm cake.
Let the cake cool in the pan for 10–15 minutes. Then poke the top all over with a skewer and brush on the syrup slowly.
It soaks in and makes the crumb extra fragrant and moist.
Unmold and cool completely.
Turn out onto a rack and cool fully before glazing. If you glaze a warm cake, the glaze will melt and disappear
like a magician’s assistant (pretty, but not the look we want).
Glaze.
Whisk powdered sugar with 2 tablespoons lime juice and vanilla. Add more juice a teaspoon at a time until it’s
thick but pourable. Drizzle over the cooled cake. Optional: finish with extra zest for that “I watch baking videos”
vibe.

Why This Recipe Works (Real Baking Science)

1) Zest carries the flavor

Lime juice brings acidity, but zest brings the aromatic oilsaka the “wow, what is THAT smell?” moment.
Rubbing zest into sugar releases those oils and perfumes the batter more effectively than tossing zest in at the end.

2) Sour cream protects moisture

Pound cake is supposed to be dense, not dry. Sour cream adds fat and acidity, helping the crumb stay tender and moist.
It also plays nicely with citrus, making the lime taste brighter without being harsh.

3) Syrup turns “good” into “why is this gone already?”

Brushing syrup onto a warm cake adds flavor without making the batter itself too acidic (which can mess with texture).
It’s a simple technique that makes each slice taste like Key lime all the way through, not just on the glaze.

Common Mistakes & How to Avoid Them

Your cake is dry

Most common culprit: overbaking. Start checking early and trust your toothpick.
Measure flour correctly (spoon and level). Too much flour makes a thirsty cake.
Don’t skip the syrup. It’s small effort, big payoff.

Your cake is tough

Overmixing after adding flour develops gluten. Mix low and stop as soon as it’s smooth.
Cold ingredients can lead to uneven mixing. Room temp butter, eggs, and sour cream help the batter emulsify.

Your bundt cake stuck to the pan

Grease every curve and crevice like your happiness depends on it.
Let it cool 10–15 minutestoo hot and it breaks, too cool and it sticks.

Variations (Because Your Kitchen Has a Personality)

1) Classic Southern-style richness

Some traditional versions use a mix of butter and shortening for a very tender, consistent crumb.
If you want that vibe, swap 2 tablespoons of butter for 2 tablespoons of shortening and add 2 tablespoons milk
if the batter feels extra thick.

2) Streusel topping (brunch energy)

Want a little crunch? Add a simple streusel (brown sugar + butter + crumbs) over loaf batter before baking.
It makes the cake feel like it belongs next to coffee, gossip, and someone saying, “I’ll just have a sliver.”

3) Coconut Key lime pound cake

Add 3/4 cup sweetened shredded coconut to the batter and swap vanilla for coconut extract (or use both).
Finish with toasted coconut on the glaze.

4) Cream cheese glaze

For a richer topping, beat 2 ounces softened cream cheese with 1 cup powdered sugar, then thin with lime juice.
It’s tangy, creamy, and dangerously spoonable.

Serving Ideas

Summer dessert plate: Serve with fresh berries and whipped cream.
Brunch move: Pair with coffee and fruitthen pretend it’s “balanced.”
Warm-weather party: Add a scoop of vanilla ice cream and extra zest on top.
Next-level treat: Lightly toast a slice and add a thin smear of butter. Yes, butter. Trust me.

Storage & Freezing

Keep the cake tightly wrapped at room temperature for 3–4 days (it actually tastes even better on day two).
If it’s very hot/humid where you live, refrigeratebut let slices come to room temp before serving for best texture.

To freeze: wrap the whole cake (or individual slices) in plastic wrap, then foil. Freeze up to 3 months.
Thaw at room temperature, and if you want to feel fancy, refresh slices for a minute in a warm oven.

FAQ

Can I make this without Key limes?

Yes. Use Persian limes (the regular grocery store kind). The cake may taste slightly more tart, but it’s still fantastic.

Do I really need the syrup?

“Need” is a strong word. But the syrup is the difference between “nice lime cake” and “why are people guarding the last slice?”
If you’re already juicing limes, you’re basically 60 seconds away from syrup greatness.

Why did my batter look curdled?

Usually that’s a temperature/emulsion issue (cold eggs or sour cream). It often smooths out once the flour goes in.
Next time, let everything come to room temp and add eggs slowly.

Real-Life Baking Experiences (500+ Words to Make This Extra Helpful)

Baking this Key lime pound cake tends to come with a very specific series of “experiences,” and knowing what’s normal
makes the whole process calmer (and calmer baking makes better cakescience-ish).

First, there’s the zest moment. The instant you start zesting Key limes, your kitchen smells like a fancy candle
that costs $42 and has a name like “Coastal Confidence.” When you rub the zest into sugar, the aroma intensifies.
The sugar turns slightly damp and clumpy, and you can actually feel the oils in the zest coating the grains.
This is one of those rare steps that looks a little silly but pays you back immediately.

Next comes the creaming stage, where you’ll notice how much the butter-and-sugar mixture changes.
It starts off looking heavy and pale-yellow, then becomes fluffier and lighter as air gets beaten in.
People often underestimate how important this is for pound cake. The cake is supposed to be dense,
but not “paperweight dense.” Think “velvet brick.” Creaming helps you get there.

Then there’s the egg drama: add eggs too quickly (or use cold ones) and the batter can look curdled.
This is extremely common and usually not a disaster. It’s just the emulsion temporarily breaking.
Keep mixing gently, and once you add flour, it usually comes together. The bigger takeaway is emotional:
your batter doesn’t need to look Instagram-perfect at every second to produce a great cake.

While it bakes, you’ll notice the house smell shift from “butter cake” to “citrus bakery.” If your cake is in a bundt pan,
you’ll also experience the classic mid-bake question: “Is it done?” Pound cakes take their time.
The top can look browned and confident while the center is still finishing its inner journey.
That’s why checking with a toothpick (and tenting with foil if needed) is such a useful habit.

The syrup step is where a lot of bakers become true believers. When you poke holes and brush syrup on a warm cake,
it feels almost too simple to matter. But this is where the flavor starts tasting “built-in.”
Many home bakers describe the finished texture as moist and buttery with a bright lime pop that doesn’t disappear after day one.
It’s the same reason lemon-drizzle cakes are so lovable: the citrus is in the crumb, not just on top.

Finally, the glaze brings a different kind of satisfaction: that glossy drizzle that makes the cake look “finished.”
If you glaze too soon, it melts and soaks in (still tasty, just less dramatic). If you glaze on a fully cool cake,
the glaze sets with that soft crackle effect and you get a little tangy sweetness in every bite.
And yes, people will ask if it’s “like Key lime pie.” The best answer is:
it’s like Key lime pie’s buttery, sliceable cousin who’s excellent at potlucks.

One more real-life note: this cake is sneaky-good for gatherings because it travels well. Pound cake is sturdy.
It can hang out on a counter. It doesn’t demand refrigeration like a diva.
And if you freeze slices, you can pull one out later for an emergency dessert situationalso known as “Tuesday.”