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Key Lime Pound Cake

Key lime pound cake made in a Bundt pan with a dense, golden crumb and bright citrus aroma. Baked until a toothpick tests clean, then finished with a tangy key lime glaze that pools into every crack and crevice.
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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
  

Cake
  • 1.5 cup butter, softened Use softened butter for best creaming.
  • 2.5 cup granulated sugar Beat until very light and fluffy.
  • 6 large eggs Add one at a time to keep batter smooth.
  • 3 cup all-purpose flour Measure and level for even baking.
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream Add in alternating additions with flour mixture.
  • 0.33 cup fresh key lime juice Stir in with the citrus additions.
  • 2 tbsp key lime zest Zest goes into the batter and also into the glaze.
  • 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
 

Prep and bake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan so the cake releases cleanly.
  2. Beat butter and granulated sugar until very light and fluffy, about 5 minutes, for a tight golden crumb.
  3. Add the eggs one at a time, mixing after each addition until the batter looks smooth.
  4. In three additions, alternately add the flour mixture (all-purpose flour, baking soda, and salt) and the sour cream, stirring just until combined after each addition.
  5. Stir in the fresh key lime juice, key lime zest, and vanilla extract until evenly distributed and fragrant.
  6. Pour the batter into the prepared Bundt pan and bake at 325°F for 60-70 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert to remove it and let it finish cooling completely.
Glaze and finish
  1. Whisk powdered sugar with fresh key lime juice and key lime zest until smooth, with no dry lumps.
  2. Drizzle the glaze over the completely cooled cake so it pools into every crack and crevice.
  3. Let the glaze set before slicing for clean slices and a glossy finish.

Notes

Pro tip: cream the butter and sugar until truly pale and fluffy (about 5 minutes) so the crumb stays tender and dense. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze the unglazed cake up to 2 months (glaze after thawing for best texture). For a dairy-free swap, use a 1:1 sour-cream-style alternative (check that it measures the same) and use dairy-free butter.