Part 1: Key Lime Pound Cake with Key Lime Glaze – A Tangy, Sweet Delight

If you’re a fan of bright, citrusy flavors that make your taste buds dance, this Key Lime Pound Cake with Key Lime Glaze is the dessert you’ve been waiting for. The rich, buttery pound cake combined with the tangy kick of key lime makes for a perfect balance of sweet and tart, and the glaze adds a refreshing finish that’s impossible to resist.

I first came across this recipe when I was craving something light yet indulgent, and after one bite, I knew it was a keeper. The key lime flavor in the cake is subtle yet distinct, and the glaze provides that extra zing to really bring it to life. Plus, it’s easy to make, and the results are always impressive. Whether you’re hosting a summer gathering or treating yourself to something special, this cake is sure to steal the spotlight.

Ready to create the perfect key lime treat? Let’s start with the first steps of making this delicious cake!

Step 1: Preheat Your Oven

The first thing you’ll want to do is preheat your oven to 350°F (175°C). While your oven is warming up, prepare your bundt pan. You can either grease and flour it or line it with parchment paper to ensure your cake comes out easily after baking.

A 10-inch bundt pan works perfectly for this recipe, giving the cake a beautiful shape that’s perfect for serving.

Step 2: Mix the Dry Ingredients

Now that the oven is heating up, we’ll take care of the dry ingredients. In a medium bowl, whisk together:

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

Set the dry mixture aside for now. This will help ensure that your flour, baking soda, and salt are well distributed throughout the cake batter when you combine them later.

Step 3: Cream the Butter and Sugar

The key to a light and fluffy pound cake lies in the creaming process. In a large bowl, beat together:

• 1 cup unsalted butter, softened

• 2 ½ cups granulated sugar

Use a hand mixer or a stand mixer on medium speed and beat the butter and sugar for about 3-5 minutes, until the mixture is light, fluffy, and pale in color. This step incorporates air into the batter, making the cake tender and soft.

Step 4: Add the Eggs

Next, we’ll add the eggs one at a time. Make sure to beat well after each addition to help the eggs fully incorporate into the batter. You’ll need:

• 6 large eggs

Once all the eggs are added, mix in the 1 tsp vanilla extract, 1 tsp key lime zest, and ½ cup key lime juice. The key lime zest and juice are what give this cake its signature flavor, so make sure to zest those limes just before adding them in.

Part 2: Mix, Bake, and Glaze Your Key Lime Pound Cake

Now that your butter, sugar, and eggs are ready, we’ll combine everything to create that perfect, tangy pound cake. After mixing and baking, we’ll finish with a delicious key lime glaze that adds the perfect balance of sweetness and citrus. Let’s continue and bring this amazing cake to life!

Step 5: Alternate Adding the Dry Ingredients and Sour Cream

Now that the wet ingredients are ready, it’s time to incorporate the dry ingredients into the batter. This process helps ensure the cake’s texture remains smooth and light.

• Gradually add the dry ingredients (flour mixture) to the wet ingredients in 3 parts, alternating with ½ cup sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.

The sour cream will give the cake a rich, moist texture, while the alternating mixing method helps ensure a light crumb. Be careful not to over-mix, as this can cause the cake to become dense.

Step 6: Pour the Batter and Bake

Once everything is well mixed, it’s time to get this cake into the oven! Pour the batter into the prepared bundt pan, making sure it’s spread evenly. Tap the pan gently on the counter to release any air bubbles and help the batter settle.

• Bake at 350°F (175°C) for about 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and slightly firm to the touch.

Remember, every oven is a little different, so start checking the cake at around 55 minutes. If the top begins to brown too much before the cake is fully set, you can cover it loosely with aluminum foil to prevent over-browning while the inside finishes baking.

Step 7: Cool the Cake

Once the cake is fully baked, let it cool in the pan for 10-15 minutes. This helps the cake firm up a little, making it easier to remove from the pan. After the cooling time, carefully transfer the cake to a wire rack to cool completely before glazing.

Step 8: Make the Glaze

While the cake is cooling, let’s whip up the key lime glaze. This simple glaze takes the cake to the next level with its tangy and sweet flavor.

In a small bowl, whisk together:

• 1 cup powdered sugar

• 2 tbsp key lime juice

• 1-2 tsp key lime zest (optional, for extra flavor)

Whisk until smooth. If the glaze is too thick, you can add a little more key lime juice, one teaspoon at a time, until it reaches your desired consistency.

Step 9: Glaze the Cake

Once the cake has cooled completely, it’s time to drizzle the key lime glaze over the top. Use a spoon or a small whisk to drizzle the glaze evenly, letting it drip down the sides of the cake. The glaze will add a sweet, tart layer of flavor that complements the rich, buttery pound cake beautifully.

Let the glaze set for a few minutes before slicing into the cake.

Homemade Key Lime Bundt Cake with Creamy Glaze

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• Author: Richoven
• Total Time: 1 hour 15 minutes (plus cooling time)
• Yield: 12 slices 1x

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Description

This Key Lime Pound Cake is a delightful treat that combines the tangy flavor of key limes with a rich, moist pound cake base, topped with a sweet and zesty key lime glaze. Perfect for any occasion!

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Ingredients

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For the Cake:

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp key lime zest
• ½ cup key lime juice
• ½ cup sour cream

For the Key Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp key lime juice
• 1–2 tsp key lime zest (optional, for extra flavor)

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Instructions

1️⃣ Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or line it with parchment paper.

2️⃣ Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3️⃣ Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 3-5 minutes, until the mixture is light and fluffy.

4️⃣ Add the eggs: Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, key lime zest, and key lime juice.

5️⃣ Alternate adding the dry ingredients and sour cream: Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.

6️⃣ Pour and bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

7️⃣ Make the glaze: In a small bowl, whisk together powdered sugar, key lime juice, and key lime zest (if using) until smooth.

8️⃣ Glaze the cake: Once the cake has cooled, drizzle the key lime glaze over the top, allowing it to drip down the sides of the cake.

9️⃣ Serve and enjoy: Let the glaze set for a few minutes before slicing and serving. Enjoy the bright, tangy flavor of your Key Lime Pound Cake!

Notes

If you prefer a stronger key lime flavor, you can increase the amount of key lime juice and zest in both the cake and glaze.

This cake can be stored at room temperature for up to 3 days or in the fridge for up to a week.

• Prep Time: 15 minutes
• Cook Time: 55–65 minutes