Key Lime Pound Cake Recipe

Key Lime Pound Cake on a round white serving platter.

5 from 1 vote

Key Lime Pound Cake Recipe

This Key Lime Pound Cake combines the richness of a pound cake with the zesty freshness of key lime pie. The simple lime glaze on top adds a sweet and tangy finish.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 505kcal

Author: Judy Wilson

Ingredients

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
2 sticks butter (softened)
2 cups granulated sugar
1 cup sour cream
6 eggs
1 teaspoon vanilla extract
¼ cup lime juice
Zest of 2 limes

Glaze Ingredients

2 Tablespoons butter (melted)
1 Tablespoon lemon juice
1 cup powdered sugar

Instructions

Preheat oven to 325º F.
Grease and flour a 12-cup Bundt pan and set aside.
Combine the flour, baking powder, and salt together in a bowl and set aside.
Cream the butter and sugar until light and fluffy in a large mixing bowl.
Beat in sour cream, then eggs, vanilla, lime juice, and zest until smooth.
Carefully add in the flour mixture and mix until smooth. I find adding only half at a time is best since it’s such a large amount.
Spoon batter into prepared Bundt pan.
Place in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. (I start checking it at 80 minutes.)
Remove from the oven and let cool for 10 minutes.
Loosen the cake from the sides of the pan with a butterknife or icing spatula, and turn onto a wire rack to finish cooling.
Once cool, whisk the glaze ingredients together, and drizzle over the cake.

Notes

Leftover pound cake should be stored in an airtight container at room temperature for up to two days. For longer storage, please refrigerate the cake, making sure it remains covered to prevent drying.

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