Welcome to Your Ultimate Zesty Dessert Adventure
Hey there! If you love the idea of a classic pound cake but are craving a refreshing, citrusy twist, you’re in the right place. I’m thrilled to share my Moist & Tangy Key Lime Pound Cake recipe with you—a dessert that feels like sunshine in every bite. I first created this recipe on a warm spring afternoon when I had a surplus of fresh key limes and a hankering for something sweet yet bright. The result was a dense, buttery cake with just the right balance of tangy lime and sweet vanilla, finished with a glossy lime glaze that makes it truly irresistible.
This pound cake is the perfect dessert for backyard barbecues, afternoon tea, or whenever you need a happy pick-me-up. It takes advantage of pantry staples—flour, sugar, butter, eggs—plus the star of the show, fresh key lime juice and zest. In under 90 minutes from start to finish, you’ll have a cake that’s moist, tender, and bursting with citrus flavor. Ready to bake something that’ll have everyone asking for seconds? Let’s dive in!
Nutritional Benefits of Key Lime Pound Cake
Now, I know pound cake isn’t exactly health food, but there are some perks worth celebrating. First, eggs provide high-quality protein and essential amino acids, giving you a small protein boost in each slice. They also deliver nutrients like choline for brain support and vitamin D for bone health. Butter contributes vitamin A and healthy fats that help your body absorb fat-soluble vitamins. And though we’re using sugar, the bright key lime juice adds a burst of vitamin C, an antioxidant that supports your immune system and helps your body fight free radicals.
By choosing fresh key limes and real butter, you’re working with ingredients that bring genuine flavor and nutrients instead of artificial substitutes. Plus, a modest slice of this cake can fit into a balanced diet when enjoyed mindfully. Trust me, if you’re going to indulge, this is the kind of dessert you’ll want to savor.
Adaptable Variations & Ingredient Swaps
I love recipes that let you play in the kitchen, and this pound cake is no exception. Here are some of my favorite ways to customize it:
- Gluten-Free: Swap the all-purpose flour for a one-to-one gluten-free blend. The texture will be just as moist and tender.
- Dairy-Free: Use vegan butter and a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg) to make it dairy- and egg-free.
- Herb-Infused: Stir in a teaspoon of finely chopped fresh mint or basil leaves for an herbal twist that complements the lime.
- Coconut Citrus: Substitute half the butter with coconut oil and add ½ cup shredded coconut to the batter for tropical flair.
- Extra Zing: Increase the key lime zest by another tablespoon and swirl in a teaspoon of lime curd before baking for pockets of concentrated flavor.
- Mini Cakes: Divide the batter into a muffin tin lined with paper cups and bake for 20–25 minutes to make individual key lime mini pound cakes.
- Berry Merge: Fold in ½ cup fresh raspberries or blueberries for a sweet-tart fruit variation that pairs beautifully with lime.
Moist & Tangy Key Lime Pound Cake Recipe
Ingredients
- 1½ cups (3 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup sour cream (or Greek yogurt for tang)
- ½ cup whole milk
- ½ cup fresh key lime juice (about 6–8 limes)
- Zest of 4 key limes (or regular limes)
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh key lime juice
- 1 teaspoon lime zest (optional)
Instructions
- Preheat & prep: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a standard loaf pan. Tap out excess flour.
- Cream butter & sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape down the sides as needed.
- Add eggs & vanilla: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate dry & wet: With the mixer on low, add one-third of the dry ingredients, then half of the sour cream. Continue alternating, ending with the dry ingredients—mix just until combined. Avoid overmixing.
- Stir in lime: Gently fold in the key lime juice and zest until evenly distributed. The batter will be thick and creamy.
- Bake: Pour the batter into your prepared pan, smoothing the top. Bake for 60–75 minutes (loaf pan) or 50–60 minutes (bundt pan), until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool & glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely (about 1 hour). Meanwhile, whisk together the powdered sugar and lime juice (start with 2 tbsp, add more for desired consistency) to make a pourable glaze.
- Finish: Drizzle the glaze over the cooled cake, letting it drip down the sides. Sprinkle additional lime zest on top for a beautiful garnish.
- Serve & enjoy: Slice and serve at room temperature. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Practical & Valuable Tips
- Room-temperature ingredients: Ensure butter, eggs, and dairy are at room temp for smooth batter and even rise.
- Fresh juice & zest: Always use fresh key lime juice and zest—bottled juice won’t deliver the same bright flavor.
- Avoid overmixing: Mix the batter just until the ingredients are combined. Overworking develops gluten and leads to a tough crumb.
- Check doneness early: Start testing at the earlier bake time to prevent overbaking, which can dry the cake.
- Pan choice: A light-colored metal pan reflects heat for even baking; dark pans can overbrown the edges.
- Glaze consistency: The glaze should be thick enough to hold a ribbon but thin enough to drizzle. Add juice or sugar a little at a time.
- Make ahead: Bake a day in advance—flavors deepen overnight. Glaze just before serving for the best presentation.
- Portion control: Slice thin for individual bites or thicker for a more indulgent serving. This cake is rich, so a little goes a long way!
Frequently Asked Questions
- Can I use regular limes instead of key limes? Yes—regular limes will work. You may need slightly less juice since they’re often more tart.
- Is sour cream necessary? Sour cream adds moisture and tang. You can substitute plain Greek yogurt if you prefer.
- How do I store leftover pound cake? Wrap the cooled cake tightly in plastic wrap or store in an airtight container. It keeps at room temperature for 3 days or in the fridge for 5 days.
- Can I freeze this cake? Absolutely! Wrap tightly in plastic and then foil, and freeze for up to 2 months. Thaw in the fridge or at room temperature before glazing.
Call to Action
There you have it—my beloved Moist & Tangy Key Lime Pound Cake, a dessert that’s creamy, zesty, and surprisingly simple to make. I hope you give it a try and discover how easy it is to bring a bright twist to a classic favorite. When you bake this cake, snap a photo of your masterpiece and tag me on Pinterest—I can’t wait to see your creations! And if you develop your own flavorful variation, drop a comment below to share your culinary genius. Happy baking and here’s to sweet, tangy moments that make life just a bit brighter!
