Key Lime Pound Cake
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I remember the first time I zested a tray full of tiny key limes and watched the bright green oil lift off the peel — that burst of citrus is exactly what lifts this dense, buttery pound cake into something celebratory. This Key Lime Pound Cake with Key Lime Cream Cheese Icing balances old-fashioned pound cake richness with bright, tangy lime, making it perfect for backyard parties, afternoon coffee, or a show-stopping holiday dessert. If you love rich pound cakes, you might also enjoy a slightly different spin on the classic—this buttermilk sour cream pound cake offers similar comfort with a caramel twist: buttermilk sour cream pound cake.
What makes this recipe special
This pound cake keeps everything you expect — tender crumb, buttery flavor, and a tight, sliceable texture — but the key lime and sour cream bring brightness and moisture that stop this from tasting heavy. It’s a great make-ahead dessert: bake the cake a day ahead and ice the next day for cleaner slices and deeper lime flavor.
“A perfect balance of buttery richness and bright lime — this cake vanished in minutes at our family brunch.”
Why try it:
- Crowd-pleaser: familiar pound cake texture with a refreshing citrus twist.
- Versatile: serves at brunch, BBQs, or dressed up for dessert.
- Make-ahead friendly: tastes even better after resting overnight.
How this recipe comes together
Step-by-step overview:
- Cream the butter and sugar until light.
- Add eggs one at a time for structure.
- Mix dry ingredients separately, then alternate adding them with sour cream to maintain moisture.
- Fold in lime juice, zest, and vanilla for flavor.
- Bake low and slow for an even crumb.
- Finish with a tangy cream cheese icing that’s sweet, creamy, and boldly lime-forward.
Expect about 20 minutes active prep, 60–75 minutes baking, plus cooling and icing time.
Gather these items
Key ingredients (with helpful notes and substitutions):
- 1 cup unsalted butter, softened — room temperature butter creams best (can use salted; reduce added salt to 1/4 tsp).
- 2 cups granulated sugar.
- 4 large eggs, room temperature — they emulsify better.
- 3 cups all-purpose flour — for a lighter crumb, swap 1 cup for cake flour.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon salt.
- 1 cup sour cream — full-fat for best texture (Greek yogurt works as a substitute, but thin it slightly).
- 1/4 cup key lime juice — fresh key limes give the best aroma; bottled can be used in a pinch.
- 1 tablespoon lime zest — use fine zest to distribute flavor.
- 1 teaspoon vanilla extract.
For the icing:
- 8 oz cream cheese, softened.
- 1/4 cup unsalted butter, softened.
- 4 cups powdered sugar.
- 2 tablespoons key lime juice.
- 1 teaspoon lime zest.
If you want inspiration for pound cake ratios or a different sour-cream-forward loaf, consider this related recipe for texture comparison: buttermilk sour cream pound cake for texture ideas.
Step-by-step instructions
Preparation
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5 loaf pans and set aside.
- In a large bowl, beat 1 cup softened butter with 2 cups sugar until light and fluffy, about 3–5 minutes. Scrape the bowl.
- Add eggs one at a time, beating briefly after each addition so the batter stays emulsified. Stir in 1 teaspoon vanilla.
Batter assembly
4. Whisk together 3 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. In a separate bowl, combine 1 cup sour cream, 1/4 cup key lime juice, and 1 tbsp lime zest.
6. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture (dry, wet, dry, wet, dry). Mix each addition just until incorporated — overmixing develops gluten and toughens the cake.
Baking
7. Scrape the batter into the prepared pan(s), smooth the top, and tap gently to remove large air pockets.
8. Bake at 325°F for about 60–75 minutes for a bundt, or 55–65 minutes for loaves. Start checking at 55 minutes — cake is done when a skewer inserted into the center comes out with a few moist crumbs and the top springs back lightly.
9. Cool in the pan 10–15 minutes, then invert onto a rack to cool completely before icing.
Making the icing
10. Beat 8 oz softened cream cheese and 1/4 cup softened butter together until smooth.
11. Gradually add 4 cups powdered sugar, beating on low to start and increasing speed to avoid a sugar cloud. Add 2 tablespoons key lime juice and 1 teaspoon lime zest. Adjust consistency: add a tablespoon of milk if too thick, or more powdered sugar if too thin. Chill icing 10–20 minutes if it’s too loose to spread.
Finishing
12. Once the cake is completely cool, spread or drizzle the icing over the top. Chill briefly to set the icing, then slice and serve.
Best ways to enjoy it
Serving suggestions:
- Slice thick and serve with lightly sweetened whipped cream and extra lime zest for presentation.
- For a tropical twist, serve with macerated berries or a spoonful of passionfruit curd.
- Pair with coffee or a light dessert wine (Moscato or a late-harvest Riesling).
- For a summer party, present small slices with a dollop of coconut ice cream.
Plating tip: use a serrated knife warmed in hot water and wiped dry to get clean slices.
Storage and reheating tips
- Because the icing contains cream cheese, store the iced cake covered in the refrigerator. It will keep 3–4 days.
- If left uniced, you can keep the cake at room temperature tightly wrapped for up to 48 hours.
- Freeze slices individually wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight.
- To refresh slices, warm gently in a 300°F oven for 8–10 minutes (covered with foil) or microwave a single slice for 10–15 seconds to take the chill off.
Food safety note: cream cheese frostings should not sit at room temperature more than 2 hours.
Pro chef tips
- Room temperature ingredients (butter, eggs, sour cream) blend more evenly and produce a smoother batter.
- Don’t rush mixing: cream the butter and sugar until pale — that trapped air helps the cake rise.
- Weigh flour when possible. Spoon and level with a knife instead of scooping to avoid a dry, dense cake.
- If you want extra lime intensity, brush the warm cake with 1–2 tablespoons of additional key lime juice mixed with 1 tablespoon sugar before icing.
- For perfectly even slices, chill the cake 30 minutes after icing; cold icing cuts cleaner.
For another reference on pound-cake texture and finishing touches, you might compare notes with this take on a similar pound cake: buttermilk sour cream pound cake with caramel ideas.
Creative twists
- Coconut-Lime: Fold 1/2 cup toasted shredded coconut into the batter and sprinkle on top of the icing.
- Key Lime Glaze Only: Skip the cream cheese for a thin lime glaze (powdered sugar + lime juice) if you prefer less richness.
- Chocolate Drizzle: Add a dark chocolate drizzle to contrast the citrus.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum and reduce baking time slightly — test with a skewer.
- Lower sugar: Reduce granulated sugar to 1 3/4 cups and taste the batter; sweetness affects texture, so results will be slightly denser.
- Vegan-ish swap: Replace butter with vegan butter, eggs with flax eggs (not ideal for rise), and use a vegan cream cheese for the icing — texture will differ.
Your questions answered
Q: Can I use regular limes instead of key limes?
A: Yes. Regular Persian limes work but are less aromatic and slightly less tart; increase zest slightly for aroma.
Q: How can I thin the icing if it’s too stiff?
A: Add liquid in 1/2 teaspoon increments — lime juice for flavor or milk for neutral thinning — until you reach spreadable consistency.
Q: Can I make this cake ahead for a party?
A: Absolutely. Bake the cake a day ahead, wrap it, and refrigerate after icing. Remove from the fridge 20–30 minutes before serving to take off the chill.
Q: My cake is domed and cracks — what went wrong?
A: A light dome is normal. Large cracks usually mean oven temp was too high; use an oven thermometer and bake at the lower temperature recommended (325°F) for an even cook.
Conclusion
If you want to see another similar presentation and method, check out this detailed version for inspiration: Key Lime Pound Cake w/ Key Lime Cream Cheese Glaze. For a different baker’s step-by-step and photos that may help visualize the process, this write-up is a helpful reference: Key Lime Pound Cake with Key Lime Cream Cheese Icing…omg!. If you’d like another recipe with a slightly different cream cheese approach, read this baker’s take here: Key Lime Pound Cake with Cream Cheese – Britney Breaks Bread.
Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients
Method
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5 loaf pans and set aside.
- In a large bowl, beat 1 cup softened butter with 2 cups sugar until light and fluffy, about 3–5 minutes. Scrape the bowl.
- Add eggs one at a time, beating briefly after each addition so the batter stays emulsified. Stir in 1 teaspoon vanilla.
- Whisk together 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, combine 1 cup sour cream, 1/4 cup key lime juice, and 1 tablespoon lime zest.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture (dry, wet, dry, wet, dry). Mix each addition just until incorporated.
- Scrape the batter into the prepared pan(s), smooth the top, and tap gently to remove large air pockets.
- Bake at 325°F for about 60–75 minutes for a bundt, or 55–65 minutes for loaves. Start checking at 55 minutes.
- Cool in the pan for 10–15 minutes, then invert onto a rack to cool completely before icing.
- Beat 8 oz softened cream cheese and 1/4 cup softened butter together until smooth.
- Gradually add 4 cups powdered sugar, adding 2 tablespoons key lime juice and 1 teaspoon lime zest. Adjust consistency as needed.
- Once the cake is completely cool, spread or drizzle the icing over the top. Chill briefly to set the icing, then slice and serve.
