Unlike traditional heavy pound cakes, this version feels lighter thanks to the citrus notes, making it ideal year-round. It’s perfect for spring and summer gatherings, brunch tables, holidays, or anytime you want a dessert that feels special without being complicated. The tangy lime cuts through the richness of the butter, creating a cake that’s indulgent but never overwhelming.
This cake stores beautifully, slices cleanly, and tastes even better the next day as the flavors deepen. Whether served plain or dressed up with whipped cream and berries, Key Lime Pound Cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream or whole milk
¼ cup fresh key lime juice
2 tablespoons key lime zest
2 teaspoons vanilla extract
For the Key Lime Glaze
1 ½ cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest
Preparation
