🍈 Key Lime Pound Cake

This cake bakes up golden on the outside with a soft, dense interior full of key lime zest and juice. It’s topped with a simple key lime glaze that soaks into the warm cake for an extra punch of citrus flavor. Serve it plain, with whipped cream, or alongside a scoop of vanilla ice cream—it shines however you slice it.

🛒 What You’ll Need

For the Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup vegetable oil
• 2 ¾ cups granulated sugar
• 5 large eggs
• 1 tablespoon key lime zest (about 3–4 key limes)
• ½ cup key lime juice (fresh or bottled)
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons key lime juice
• Zest of 1 lime (for garnish)

👩‍🍳 Pro Tips

1. Use real key lime juice if you can—it makes all the difference in flavor!
2. Don’t overmix once you add the flour to keep the crumb tender.
3. Grease your bundt pan really well—butter and flour or baking spray with flour is a must.
4. Let the cake rest 10–15 minutes before removing from the pan for a clean release.
5. Pour the glaze on while the cake is slightly warm so it soaks in beautifully.

🧰 Tools You’ll Need

• Stand or hand mixer
• Bundt or tube pan
• Citrus zester and juicer
• Mixing bowls
• Rubber spatula
• Measuring cups & spoons
• Cooling rack

🔄 Substitutions & Variations

• No key limes? Use regular limes or bottled key lime juice like Nellie & Joe’s.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• No sour cream? Use full-fat Greek yogurt or buttermilk.
• Add-ins: Try a handful of white chocolate chips or a swirl of raspberry jam.

⏱️ Make Ahead Tips

• Bake the cake up to 2 days ahead; store tightly wrapped at room temp.
• The glaze can be made ahead and stored in the fridge—just whisk before using.
• You can freeze the whole (unglazed) cake for up to 2 months.

👩‍🍳 Instructions

1. Preheat Oven & Prep Pan

Preheat oven to 325°F (165°C). Generously grease and flour a bundt or tube pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter, Oil & Sugar

In a large bowl, beat butter, oil, and sugar together until light and fluffy—about 3–4 minutes.

4. Add Eggs & Flavorings

Add eggs one at a time, then mix in key lime zest, juice, vanilla, and sour cream until smooth.

5. Add Dry Ingredients

Gradually add flour mixture to wet ingredients and mix until just combined.

6. Pour & Bake

Pour batter into the prepared pan and smooth the top. Bake 70–80 minutes or until a toothpick comes out clean.

7. Cool & Invert

Cool cake in pan for 10–15 minutes, then invert onto a wire rack and cool completely.

8. Glaze

Whisk powdered sugar and lime juice until smooth. Drizzle over cooled cake and top with zest.

🧊 Leftovers & Storage

• Store cake covered at room temp for 3 days or in the fridge for up to 5.
• Freeze slices individually wrapped in plastic for up to 2 months.
• Let chilled cake come to room temp before serving for best texture.

💬 Final Thoughts

This Key Lime Pound Cake is bright, buttery, and has just the right amount of citrus zing to balance the rich crumb. It’s a cake that feels both nostalgic and fresh—perfect for holidays, brunches, or just an afternoon with coffee and conversation.