Homemade Key Lime Pound Cake Recipe
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Our homemade Key Lime Pound Cake recipe is an absolute favorite in our home. This moist, buttery cake bursts with bright citrus flavor from three layers of lime goodness – fresh juice, zest, and extract! It’s perfect for spring gatherings, summer picnics, or anytime you need a little sunshine on your dessert plate. The best part? While it looks fancy, it’s actually super simple to make!
Why I Love This Recipe
I first tried creating this Key Lime Pound Cake when I was looking for something different than my usual desserts. I wanted something that combined the richness of a classic pound cake with the fresh, tangy flavor of key lime pie. My family immediately fell in love with it because it’s the perfect balance of sweet and tart. Now it’s become our go-to dessert for both everyday treats and special occasions.
What makes this recipe so special is the incredible texture combined with that bright lime flavor. The cake is dense and buttery with the perfect crumb, while the lime glaze adds an extra punch of citrus flavor that takes it over the top.
If you love zesty lime goodness, our Key Lime Pie, No Bake Lime Cheesecake, or our classic Key Lime Cheesecake, you are going to love this key lime bundt cake with the key lime glaze. The lime flavor is over the top and the texture is absolute perfection. And just look at how gorgeous it turns out. Perfect for a picnic or special occasion.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
Fresh Lime Juice: While you can use bottled juice in a pinch, fresh-squeezed lime juice has a brighter, more vibrant flavor. Regular limes work great – no need to juice those tiny key limes unless you really want to!
Butter: Use real, unsalted butter at room temperature (not melted or microwaved) for the best texture. The butter needs to cream properly with the sugar, which takes about 5-7 minutes until it’s velvety smooth.
Triple Lime Flavor: We’re using a triple threat of lime goodness – fresh lime juice, lime zest, and lime extract. This gives you layers of citrus flavor that make this cake special. If you can’t find lime extract, you can use more zest.
Sour Cream & Buttermilk: These two ingredients are the secret to this cake’s incredible moisture. They make the cake tender and help it stay fresh for days. Full-fat versions work best!
Pro Tips for Making Perfect Key Lime Pound Cake
Before you head to the recipe card, here are some helpful tips I’ve learned from making this cake many times:
Room Temperature Ingredients: Make sure ALL your ingredients (eggs, butter, sour cream, buttermilk) are at room temperature before starting. This helps everything mix together properly for the perfect texture.
Don’t Overmix: Once you add the eggs, just mix until they’re blended in. Overmixing can make your cake tough.
Bundt Pan Prep: Prepare your bundt pan SUPER carefully! I use a homemade pan release (equal parts flour, oil, and shortening mixed together) that works like magic – no sticking ever!
Cooling Time: Let the cake cool in the pan for exactly 10-15 minutes – not too long or it might stick, but not too short or it might fall apart.
Tips for Making Perfect Key Lime Glaze
For a smooth and creamy glaze with just the right thickness, start with your powdered sugar and add lime juice little by little, stirring until it looks silky. The perfect glaze should pour slowly and coat the back of a spoon – not too runny and not too thick!
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Once the cake is cool, place a sheet of wax paper or a baking sheet below the cooling rack and spoon the glaze over the cake. If it’s too thick, add liquid. If it’s too thin, add powdered sugar.
Variations to Try
Lemon Pound Cake: Replace the lime juice, zest, and extract with lemon for a classic lemon pound cake.
Coconut Key Lime: Add 1 cup of sweetened shredded coconut to the batter and use coconut extract instead of vanilla for a tropical twist!
Glaze Options: Skip the glaze and dust with powdered sugar or a dollop of whipped cream for a simpler finish, or try a cream cheese glaze for extra richness. Make sure you let it cool completely so that the powdered sugar doesn’t melt.
FAQ’s
We love the fresh regular lime juice in this recipe. You can use fresh key lime juice but juicing those little limes is a tedious process. Bottled key lime juice can also be used for that key lime flavor.
What’s The Best Yay To Prepare A Bundt Pan?
You can use a paper towel or a pastry brush and coat the pan with butter or shortening. Add flour (about 1⁄4 cup) and gently tap and rotate the flour around the sides to make sure the surface is completely coated.
Homemade Pan Release: Take an even amount of flour, vegetable oil, and shortening and blend them together until they become a smooth paste. Apply this mixture evenly over the inside of the pan with a brush or a papertowel. Store it for about 6 months at room temperature.
How long do you let a bundt pan cool?
Cool the bundt cake over a cooling wire rack for 10 to 15 minutes. You don’t want to overdo this because it can adhere to the sides.
Release the cake – I check the edges to make sure that the cake has been released from the side of the pan. You can use a sharp knife if there are any edges still attached. I then cover the top with a serving plate and flip it over. You can gently shake it to release it as well.
Storage and Leftovers
This cake will keep well at room temperature for 4-5 days stored in an airtight container. While you can refrigerate it, I don’t recommend it as the cold can dry out the cake and affect its texture.
If you want to prep ahead, you can make this cake 1-2 days before serving – it actually gets even better as the flavors meld together! This recipe also freezes beautifully for up to 3 months. To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Thaw slices in the microwave for 20-30 seconds, or let a whole cake thaw on the counter for several hours.
Related Recipes You’ll Love
If you enjoy this Key Lime Pound Cake, I bet you’ll also love some of my other citrus and pound cake recipes! My Key Lime Pie has that same bright lime flavor in a creamy pie form. For a no-bake option, try my No Bake Lime Cheesecake which comes together in just minutes. And if you’re a cheesecake lover, my Key Lime Cheesecake is always a hit at gatherings and potlucks!
For more pound cake variations, check out my Raspberry Swirl Pound Cake which features a beautiful ribbon of berry goodness throughout.
If you try this recipe, I’d LOVE to hear how it turned out! Please leave a comment and a 5-star rating below ⭐⭐⭐⭐⭐ – your feedback helps me create better recipes and helps other readers know if this recipe is worth trying! Plus, I just love hearing about your baking successes!
Key Lime Pound Cake Recipe
Equipment
Ingredients
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups unsalted butter 3 sticks softened to room temperature
- 3 cups sugar
- 6 eggs
- 1 lime zested
- 2 tsp vanilla extract
- 1 tsp lime extract
- ¼ cup lime juice
- ½ cup sour cream
- ½ cup buttermilk
Key Lime Glaze
- 2 cups powdered sugar
- ¼ cup lime juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325 °F. Grease the bundt pan taking care to get complete coverage.
- In a large bowl whisk together dry ingredients: flour, baking powder, salt, and zest set aside.
- In a separate bowl cream together butter and sugar until just combined with a hand or stand mixer. Add the lime juice, sour cream, and the buttermilk and mix until combined.
- Add the eggs one at a time mixing after each addition.
- Add in vanilla and key lime extracts.
- Gradually add the dry ingredients and stop mixing once incorporated.
- Carefully pour or spoon batter into greased Bundt pan and shake gently to level and remove air bubbles.
- Bake for 75 to 80 minutes or until a toothpick insterted into the center comes out clean or with just a crumb or two.
- Remove the cake from the oven and let the cake cool in the pan on a cooling rack for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.
Key Lime Glaze
- Start by mixing powdered sugar and lime juice. Stir until well incorporated. This will be a thick non-pourable mixture.
- Add 1 teaspoon of vanilla or lime extract.
- Add in water or milk 1 tsp at a time until the glaze loosens to a pourable but is still a thick icing.
- Put a piece of waxed paper under the cooling rack holding the cake and pour the glaze over the completely cooled cake.
Notes
- Room Temperature Ingredients: Make sure ALL your ingredients (eggs, butter, sour cream, buttermilk) are at room temperature before starting. This helps everything mix together properly for the perfect texture.
- Don’t Overmix: Once you add the eggs, just mix until they’re blended in. Overmixing can make your cake tough.
- Bundt Pan Prep: Prepare your bundt pan SUPER carefully! I use a homemade pan release (equal parts flour, oil, and shortening mixed together) that works like magic – no sticking ever!
- Cooling Time: Let the cake cool in the pan for exactly 10-15 minutes – not too long or it might stick, but not too short or it might fall apart.
- Perfect Glaze: For a smooth and creamy glaze with just the right thickness, start with your powdered sugar and add lime juice little by little, stirring until it looks silky. The perfect glaze should pour slowly and coat the back of a spoon – not too runny and not too thick!
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This delicious Key Lime Pound Cake recipe was first published on February 23, 2023. It has been updated to make it better for our readers. No changes were made to the actual recipe.
Hi,
At what point are the following ingredients added:
¼ cup lime juice
½ cup sour cream
½ cup buttermilk
Thank you.
Whoa, I must have been napping when I wrote that one! I added those ingredients to the creamed butter/sugar mixture and have fixed the post. Thanks Denise for bringing that to my attention. I appreciate it.
This sounds completely dreamy!! I love key lime anything!
I’m with you! Thank you.
This pound cake was EXACTLY what I was hoping it would be! Awesome lime flavor… and that glaze, too. SO good.
Spring has finally reached us so I wanted something bright to ring in the season. This cake was perfect. Of course, I ate way too much so I started giving away slices:)
Delicious! Love the bold zesty lime flavors in this cake. Easy to make and such a treat with a cup of coffee.
Sooo delicious! The combination of buttery pound cake and citrusy lime is perfection!
Thank you, Liza! This is a favorite of ours too!
Ok this was AMAZING. That crumb… Wow!
Thanks again, Julie, for an amazing recipe! This cake was so moist and so delicious!
Your description of this cake leaves me craving it like crazy!
Thank you, Jeff! I’m dreaming of this cake just anticipating eating a piece.