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Key Lime Pound Cake

Key lime pound cake with a dense, golden Bundt crumb and a bright citrus aroma that shows up in every slice. Finished with a tangy key lime glaze that pools into cracks and crevices for a bright, bakery-style 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Key Lime Pound Cake
  • 1.5 cup butter Softened (about 3 sticks).
  • 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 Plus extra for glaze.
  • 2 tbsp key lime zest
  • 1 tsp vanilla extract
For the key lime glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh key lime juice
  • 1 tbsp key lime zest

Equipment

  • 1 Bundt pan

Method
 

Bake the pound cake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan so the cake releases cleanly.
  2. Beat the butter and granulated sugar until very light and fluffy, about 5 minutes, scraping the bowl as needed for an even aerated batter.
  3. Add the eggs one at a time, mixing well after each addition until the batter looks smooth and cohesive.
  4. Stir together the all-purpose flour, baking soda, and salt, then alternate adding this flour mixture with the sour cream in 3 additions.
  5. After the last addition, stir in the fresh key lime juice, key lime zest, and vanilla extract just until combined for a bright citrus flavor.
  6. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert onto a rack to release and finish cooling completely.
Make and set the glaze
  1. Whisk the powdered sugar with the fresh key lime juice and key lime zest until smooth, glossy, and pourable.
  2. Drizzle the glaze over the completely cooled cake so it pools into cracks and crevices across the top and sides.
  3. Let the glaze set before slicing to keep the drizzle from sliding.

Notes

Pro tip: If your Bundt pan has deep ridges, let the glaze drizzle slowly so it fills the crevices. Store tightly covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze the unglazed or fully baked cake (wrap well) for up to 2 months; thaw overnight in the fridge and glaze after thawing if you want the cleanest top. For a lighter option, use low-fat sour cream in the same amount—texture may be slightly softer but still tender.