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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. Baked low and slow at 325°F for a clean toothpick finish, then topped with a smooth lime drizzle that sets before slicing.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup butter Softened to room temperature.
  • 2.5 cup granulated sugar
  • 6 large eggs
  • 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 Bundt pan

Method
 

Prep and bake the pound cake
  1. Preheat the oven to 325°F, then grease and flour a Bundt pan for easy release.
  2. Beat the butter and granulated sugar until very light and fluffy, about 5 minutes, scraping the bowl as needed.
  3. Add the eggs one at a time and mix just until incorporated after each addition.
  4. Alternately add the flour mixture (flour, baking soda, salt) and sour cream in 3 additions, stirring until smooth after each.
  5. Stir in the key lime juice, key lime zest, and vanilla extract until the batter looks evenly speckled.
  6. Pour the batter into the prepared 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 to release.
Glaze and set
  1. Whisk the glaze ingredients until smooth, with no visible sugar lumps.
  2. Drizzle the glaze over the completely cooled cake, letting it pool into cracks and crevices.
  3. Let the glaze set before slicing for cleaner cuts.

Notes

For the tenderest crumb, ensure the butter and eggs are at room temperature so the batter turns very light and fluffy. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze the unglazed cake (wrap tightly) for up to 2 months, then thaw and glaze. For a dairy-light option, use low-fat sour cream and swap to 1:1 reduced-fat butter, noting the texture may be slightly less rich.