Go Back

Key Lime Pound Cake with Key Lime Cream Cheese Icing

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 any occasion.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5 loaf pans and set aside.
  2. In a large bowl, beat 1 cup softened butter with 2 cups sugar until light and fluffy, about 3–5 minutes. Scrape the bowl.
  3. Add eggs one at a time, beating briefly after each addition so the batter stays emulsified. Stir in 1 teaspoon vanilla.
Batter Assembly
  1. Whisk together 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  2. In a separate bowl, combine 1 cup sour cream, 1/4 cup key lime juice, and 1 tablespoon lime zest.
  3. 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.
Baking
  1. Scrape the batter into the prepared pan(s), smooth the top, and tap gently to remove large air pockets.
  2. Bake at 325°F for about 60–75 minutes for a bundt, or 55–65 minutes for loaves. Start checking at 55 minutes.
  3. Cool in the pan for 10–15 minutes, then invert onto a rack to cool completely before icing.
Making the Icing
  1. Beat 8 oz softened cream cheese and 1/4 cup softened butter together until smooth.
  2. Gradually add 4 cups powdered sugar, adding 2 tablespoons key lime juice and 1 teaspoon lime zest. Adjust consistency as needed.
Finishing
  1. Once the cake is completely cool, spread or drizzle the icing over the top. Chill briefly to set the icing, then slice and serve.

Notes

For best texture, use room temperature ingredients and avoid overmixing. Store the iced cake in the refrigerator for up to 3-4 days. If uniced, keep at room temperature tightly wrapped for up to 48 hours. Freeze slices individually wrapped for up to 3 months.