Key Lime Pound Cake with Key Lime Glaze

A tender, buttery pound cake infused with vibrant Key lime flavor, topped with a tangy-sweet glaze that adds the perfect finishing zing. This cake is a delightful twist on classic pound cake, bringing a taste of the tropics to your table.

Ingredients

For the Cake:

• 1½ cups (3 sticks / 340g) unsalted butter, softened

• 3 cups (600g) granulated sugar

• 6 large eggs, at room temperature

• 3 cups (375g) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup (240ml) full-fat sour cream or Greek yogurt

• ¼ cup (60ml) fresh Key lime juice (about 10-12 Key limes)

• 2 tbsp Key lime zest (from about 8-10 Key limes)

• 1 tsp vanilla extract

For the Key Lime Glaze:

• 1½ cups (180g) powdered sugar, sifted

• 2-3 tbsp fresh Key lime juice

• 1 tsp Key lime zest

• 1-2 tbsp heavy cream or milk (optional, for consistency)

For Garnish (optional):

• Additional lime zest

• Thin lime slices

• Edible flowers

Instructions

1. Prepare the Cake:

• Preheat oven to 325°F (160°C). Grease and flour a 10-inch (12-cup) Bundt pan or two 9×5-inch loaf pans.

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

• In a small bowl, combine sour cream, Key lime juice, lime zest, and vanilla. Set aside.

• In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy (4-5 minutes).

• Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

• Reduce mixer speed to low. Add flour mixture in three parts, alternating with the sour cream mixture in two parts, beginning and ending with flour. Mix until just combined—do not overmix.

2. Bake:

• Pour batter into prepared pan(s) and smooth the top.

• Bake for 70-80 minutes for Bundt pan, or 55-65 minutes for loaf pans, until a toothpick inserted into the center comes out clean.

• Cool in pan on a wire rack for 20 minutes, then invert onto rack to cool completely.

3. Make the Glaze:

• In a medium bowl, whisk powdered sugar, 2 tablespoons Key lime juice, and zest until smooth. Add more juice or cream/milk as needed to reach a pourable but still thick consistency.

• Once cake is completely cool, drizzle glaze over the top, allowing it to drip down the sides.

4. Serve:

• Garnish with additional lime zest or lime slices if desired.

• Slice and serve. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.

Tips for Success:

• Room temperature ingredients are crucial for proper emulsification and a tender crumb.

• Don’t overmix after adding flour to avoid a tough cake.

• Fresh Key limes are ideal, but regular Persian lime juice and zest can be used in a pinch (flavor will be slightly different).

• Zesting tip: Zest limes before juicing them.

• For extra moisture: Brush the warm cake with a simple syrup made from ¼ cup lime juice and ¼ cup sugar heated until dissolved.

• Testing doneness: If the top is browning too quickly but the center isn’t done, tent with foil for the remainder of baking time.

This pound cake is wonderfully moist with a fine crumb and the perfect balance of rich butteriness and bright citrus tang. It’s fantastic with afternoon tea, as a dessert, or even for a special breakfast treat!