Key Lime Pound Cake has been my bright, pantry-friendly fix for busy days.
As a passionate home cook, I turn pantry staples into show-stopping desserts.
I adore how this loaf yields a moist, buttery crumb with Key lime zing and glaze.

Table of Contents

What Makes Key Lime Pound Cake Special

Key Lime Pound Cake has become my bright, pantry-friendly fix for busy days.
I’m a home cook who loves turning simple ingredients into celebration, even on chaotic mornings.
This loaf bursts with sunshine from Key lime zest and a buttery, tender crumb.

The glossy lime glaze makes it look Pinterest-perfect with minimal effort.
It travels well and pairs with coffee, brunch, or a spontaneous summer gathering.
If you need a crowd-pleaser that’s easy and dependable, this is your go-to.

The bright, versatile centerpiece for spring and summer

This Key Lime Pound Cake shines as a bright centerpiece for spring and summer gatherings.
Its citrus glow pairs with berries, sparkling drinks, and casual brunch tables.
I love slicing it thin for a showy platter that still feels homey.

Why busy hosts love this Key Lime Pound Cake

Busy hosts love this Key Lime Pound Cake for its simple bake and dependable moist crumb.
The batter comes together quickly, and the loaf stays tender for hours.
Glazing at the end saves time and gives you a glossy finish in minutes.

Ingredients Key Lime Pound Cake

What you’ll need for Key Lime Pound Cake

I grab these staples for a bright, dependable bake.

1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream or plain yogurt
¼ cup Key lime juice
1 tbsp Key lime zest
1 tsp vanilla extract
¾ cup powdered sugar (for glaze)
2–3 tbsp Key lime juice (for glaze)

Note: Exact quantities for printing are at the bottom of the article.

Substitutions, tips, and notes

Optional: for a lighter crumb, substitute half the butter with a light oil blend.
Dairy swaps: full-fat yogurt yields richer flavor; you can use plain yogurt or sour cream as listed.
If Key lime juice isn’t handy, regular lime juice works, but increase zest slightly to boost brightness.
Note: Exact quantities for printing are at the bottom of the article.

How to Make Key Lime Pound Cake

Step 1 – Preheat and prepare the pan for Key Lime Pound Cake

I preheat the oven to 350°F to wake up the flavors.

I line a loaf pan with parchment for easy release.

I grease the pan lightly, then set it aside.

Tip: Trust parchment; it saves you from a sticky release.

Step 2 – Whisk dry ingredients for Key Lime Pound Cake

I whisk together flour, baking powder, and salt until blended.

That step keeps the batter light and even.

Sift, if you like, but a whisk works fine.

Step 3 – Cream butter and sugar (Key Lime Pound Cake)

I beat softened butter and sugar until pale and fluffy.

This takes about three to four minutes.

Scrape the bowl once or twice.

Step 4 – Add eggs, sour cream, lime juice, zest, and vanilla (Key Lime Pound Cake)

I beat in eggs one by one.

Then I mix sour cream, lime juice, zest, and vanilla.

Scrape the bowl and blend until smooth.

Step 5 – Fold dry ingredients into the wet batter (Key Lime Pound Cake)

I gently fold the dry into the wet until just combined.

Avoid overmixing to keep the crumb tender.

Use a folding motion to keep air in the batter.

Step 6 – Bake, test for doneness, and cool (Key Lime Pound Cake)

I pour the batter into the pan and smooth the top.

Bake for 45–50 minutes.

Test with a toothpick; it should come out clean.

Let it cool in the pan briefly, then turn out.

Step 7 – Make and apply the glaze (Key Lime Pound Cake)

I whisk glaze with enough Key lime juice to reach drizzle consistency.

The glaze will set as it cools.

Pour and wait a few minutes before slicing.

Tips for Success

Practical tips for reliable results (Key Lime Pound Cake)

I use room-temp ingredients for Key Lime Pound Cake batter to blend evenly.
I cream butter and sugar until light, about 3–4 minutes.
I fold dry ingredients gently to keep the crumb tender.
I measure flour by spooning and leveling for accuracy.

Common mistakes to avoid (Key Lime Pound Cake)

I avoid overmixing after adding dry ingredients.
I always line the pan with parchment.
I don’t glaze too thick; thin glaze lets the lime shine.

Equipment Needed

Essential tools for Key Lime Pound Cake

Loaf pan (9×5 inches), parchment-lined
Two mixing bowls (large and medium)
Electric mixer or whisk
Spatula for folding
Measuring cups and spoons
Wire cooling rack

Alternative options and shortcuts (Key Lime Pound Cake)

Silicone loaf pan or parchment
Grease-and-flour if you lack parchment
Stand mixer or handheld whisk
Digital kitchen scale for accuracy
Glaze with spoon or small whisk

Variations

Dairy-free and lighter options (Key Lime Pound Cake)

To keep Key Lime Pound Cake dairy-free, swap butter for 1/2 cup dairy-free butter substitute and use dairy-free yogurt in place of sour cream. The crumb stays tender and bright.
The glaze is naturally dairy-free; add a splash more lime juice if you want a tangier finish without heaviness.
For extra moisture, try a dollop of dairy-free yogurt folded into the batter before baking.
If the batter looks a touch dry, a spoonful of dairy-free milk works wonders without overmixing.

Gluten-free and alternative flour ideas (Key Lime Pound Cake)

Use 1½ cups gluten-free all-purpose flour blend plus 1/2 teaspoon xanthan gum if your mix lacks it.
Keep the same leavening, but test for doneness a couple of minutes earlier, since GF batters can bake quicker.
Whisk GF flour with baking powder and salt to distribute evenly, just as you would with regular flour.
Texture may be slightly lighter or denser depending on the blend; adjust glaze by adding a touch more zest if needed.

Flavor twists: extra zest, citrus blends, or orange-kissed lime (Key Lime Pound Cake)

Boost brightness with extra lime zest or add 1 teaspoon orange zest for a citrus chorus.
Swap 1–2 tablespoons lime juice with fresh orange juice for a lime-orange duet.
Swirl in a spoonful of lemon curd before baking for a tangy treasure inside the crumb.
Sprinkle toasted coconut into the batter for a tropical hint that pairs with lime beautifully.

Mini loaves and bread-pan variations (Key Lime Pound Cake)

Pour the batter into four mini loaf pans (8×4 inches) for individual servings.
Bake 22–28 minutes, then cool and glaze; smaller pans bake faster, so start checking at 20 minutes.
Mini loaves are perfect for gifts or party favors and travel well for potlucks.
Wrap individual loaves in parchment and tie with a ribbon for a charming presentation.

Why You’ll Love This Key Lime Pound Cake

Why this recipe fits a busy schedule (Key Lime Pound Cake)

I reach for CriticalKey Lime Pound Cake when time screams.
This loaf bakes in under an hour and still feels special.
A glossy lime glaze finishes it fast, making any weeknight dessert feel like a celebration.

The taste-to-effort ratio that keeps readers coming back (Key Lime Pound Cake)

For busy schedules, it’s a win: easy batter, reliable texture, crowd-pleasing flavor.
It travels beautifully, rests well, and pairs with coffee or tea.
This Key Lime Pound Cake tastes effortless yet bright, and readers keep coming back.

Serving Suggestions

Pairings that elevate the glaze and brightness (Key Lime Pound Cake)

Vanilla ice cream or whipped cream beside a slice.
Fresh berries for brightness.
Light lime glaze drizzle for brightness.
Sparkling water with lime or Prosecco.

Plating and presentation ideas (Key Lime Pound Cake)

Plate slices on a white dish with a glaze stroke.
Garnish with lime zest and mint.
Display on a cake stand with a small fork.
Wrap mini slices for gifts.

Make-Ahead and Presentation Ideas for Key Lime Pound Cake

Make-ahead steps for a fresher finish

I love making Key Lime Pound Cake ahead so weekday nights feel effortless.

Cool the loaf completely, then wrap tightly with plastic wrap and store at room temperature for up to 24 hours.

Keep the glaze separate in a small jar; whisk with a touch more lime juice just before serving.
If you’re not glazing right away, refrigerate the cake and glaze separately for up to 2 days; bring to room temp before finishing.
For longer storage, freeze the cooled loaf (un-glazed) wrapped in plastic and foil for up to 2 months; thaw at room temp and glaze when ready.
A quick moisture boost: brush with a light simple syrup before slicing for a juicier bite.

When you’re ready to serve, glaze the cake just before guests arrive. The glossy finish shines with minimal fuss and keeps the lime brightness intact.

Party-ready presentation tips (Key Lime Pound Cake)

Slice evenly and arrange on a white platter to let the lime glow shine through.
Drizzle a thin glaze stroke across the slices and scatter fresh mint leaves and berries for color.
Set a small knife beside the cake and label any dietary notes for easy grabbing.
For gift-worthy presentation, wrap individual slices in parchment and tie with a ribbon.

FAQs

Can I substitute sour cream with yogurt in this Key Lime Pound Cake?

Yes. You can substitute sour cream with plain yogurt.

Use the same 1/2 cup measurement.

I keep plain yogurt on hand for swaps.

If you use Greek yogurt, whisk in a splash of milk to loosen it.

The final crumb stays tender and tangy in Key Lime Pound Cake.

How should I store Key Lime Pound Cake once baked?

Store leftovers in an airtight container at room temperature for 2–3 days.

Or refrigerate for up to 4 days.

Keep glaze separate until serving to avoid soggy cake.

I like to store it at room temp for quick, ready slices.

Can I freeze this cake, and how long does it keep?

Yes, you can freeze Key Lime Pound Cake baked loaf unglazed.

Wrap well in plastic and foil, up to 2 months.

Thaw at room temperature and re-glaze if desired.

I freeze mine unglazed for best texture.

What pan size is best for this Key Lime Pound Cake?

The best pan is a 9×5 inch loaf pan.

Using 8×4 or mini loaves changes bake time.

Check for doneness earlier with smaller pans.

I stick to 9×5 for consistent height.

Do I need to refrigerators the glaze or cake?

The glaze can sit at room temperature for up to 1–2 days.

For longer storage, refrigerate the cake and the glaze separately.

Let come to room temp before serving, then re-glaze if needed.

I prefer to glaze just before serving for shine.

Final Thoughts

Reflecting on the citrus-crisp finish

Key Lime Pound Cake closes a busy day with bright, hopeful resolve, ready for friends tonight together.
The citrus-crisp finish feels like sunshine seeping through kitchen window, inviting celebration and neighbors to share.
I sip coffee, slice a wedge, and savor the glow while humming along to the table happily.

Encouragement to share the slice and story

I love how this recipe travels, turning ordinary gatherings into bright, shareable celebrations for friends tonight nearby.
Share a slice, tell the story, and watch faces brighten with joy and connection family together.
The joy multiplies when friends swap citrus memories and practical tips, inspiring new recipes together today everywhere.