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Key Lime Pound Cake

Key lime pound cake with a dense, golden Bundt crumb and a tangy key lime glaze that pools into every crack. Bake a classic Southern-style pound cake, then drizzle a bright citrus glaze over a completely cooled cake for a fragrant, sliceable finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pound cake
  • 1.5 lb butter softened
  • 2.5 granulated sugar
  • 6 eggs large
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 0.33 cup fresh key lime juice
  • 2 tbsp key lime zest
  • 1 tsp vanilla extract
Key lime glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh key lime juice
  • 1 tbsp key lime zest

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the pound cake
  1. Preheat oven to 325°F and grease and flour a Bundt pan, leaving no dry spots. Set the pan aside while you mix.
  2. Beat butter and granulated sugar until very light and fluffy, about 5 minutes. Keep mixing until the mixture looks pale and aerated.
  3. Add eggs one at a time while the mixer runs. Stop and scrape the sides as needed so everything stays evenly incorporated.
  4. Alternately add the flour mixture (all-purpose flour, baking soda, salt) and sour cream in 3 additions, stirring between each addition. Mix just until the batter looks smooth after the final addition.
  5. Stir in fresh key lime juice, key lime zest, and vanilla extract until evenly distributed. The batter should smell strongly citrusy with visible zest flecks.
  6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-70 minutes at 325°F until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes. Then invert to release and cool completely before glazing.
Make and glaze
  1. Whisk powdered sugar, fresh key lime juice, and key lime zest until smooth. Stop when the glaze flows like a thick drizzle without lumps.
  2. Drizzle the glaze over the completely cooled cake so it pools into every crack and crevice. Let the glaze set before slicing.

Notes

For the tightest crumb, mix only until the batter becomes smooth after adding the last flour and sour cream portion—overmixing can make pound cake tough. Store covered in the fridge for up to 4 days; freeze sliced portions wrapped well for up to 2 months. For a dairy-light option, use full-fat Greek yogurt in place of sour cream for a similar tang and moisture.