KEY LIME POUND CAKE
Yield: 1 large Bundt cake or 2 loaf cakes
Prep Time: 20 minutes
Bake Time: 70–80 minutes
Ingredients
For the Cake
1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream (or plain Greek yogurt)
2 tablespoons fresh key lime juice
1 teaspoon key lime zest
½ teaspoon vanilla extract
For the Key Lime Glaze
1½ cups powdered sugar
2–3 tablespoons fresh key lime juice
½ teaspoon key lime zest
Optional Garnish
Thin lime slices
Extra lime zest
Powdered sugar dusting
Whipped cream on the side
Instructions
1️⃣ Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour a Bundt pan or two loaf pans very well
2️⃣ Cream Butter & Sugar
In a large bowl, beat butter until creamy (2–3 minutes)
Gradually add sugar and beat until light and fluffy
3️⃣ Add Eggs
Add eggs one at a time, beating well after each
Scrape down bowl as needed
4️⃣ Mix Wet Ingredients
In a small bowl, whisk together:
sour cream
key lime juice
lime zest
vanilla extract
5️⃣ Combine Dry Ingredients
In another bowl, whisk:
flour
baking powder
salt
6️⃣ Finish Batter
Add dry ingredients to butter mixture alternating with sour cream mixture
Begin and end with dry ingredients
Mix just until combined — do not overmix
7️⃣ Bake
Pour batter into prepared pan
Smooth the top
Bake 70–80 minutes, or until a toothpick comes out clean
8️⃣ Cool
Cool cake in pan for 15 minutes
Turn out onto wire rack and cool completely
Key Lime Glaze
Whisk powdered sugar, lime juice, and zest until smooth
Drizzle over completely cooled cake
Let set for 10–15 minutes before slicing
Tips for Best Flavor
Fresh key lime juice makes a big difference
Cake tastes even better the next day
For extra moisture, poke small holes and brush with lime juice before glazing
Storage
Room temperature: 3–4 days
Refrigerator: up to 1 week
Freezer: up to 3 months (wrap tightly)
