How long can key lime pound cake sit out?

Key lime pound cake can sit out at room temperature for up to 2 days if covered. For longer storage, refrigerate or freeze it.

Can I use buttermilk instead of sour cream in key lime pound cake?

Yes, you can substitute sour cream with buttermilk to create a slightly lighter texture and still maintain the rich flavor.

Key Lime Pound Cake | Moist Citrus Dessert Ideas

Q: What makes a pound cake not rise?

A pound cake may not rise if the baking soda is expired or if the batter is overmixed, which can deflate the air and make the cake dense.

Q: What is the consistency of key lime pie?

Key lime pie has a custard-like consistency, while key lime pound cake has a moist and dense crumb typical of a traditional pound cake.

Q: Do you have to let pound cake cool before glazing?

Yes, always let the pound cake cool completely before glazing. This prevents the glaze from melting off and ensures it sets properly.

Jump to Recipe

It all started on a lazy Sunday afternoon when I found myself craving something sweet, zesty, and a little old-fashioned. I wanted that nostalgic aroma of citrus and butter drifting through the kitchen—and nothing hits the spot quite like Key Lime Pound Cake. It’s moist, tangy, and has that melt-in-your-mouth crumb we all love. If you’ve ever wanted an easy key lime pound cake that tastes like it came straight from Grandma’s kitchen, this one’s for you. Whether you’re hosting brunch or just need a pick-me-up, this old fashioned key lime pound cake brings comfort in every bite. Ready to whip up your new favorite dessert? Let’s get started.

Why You’ll Love This Key Lime Pound Cake

Moist & Tangy: Made with fresh lime juice and zest.
Simple to Prepare: Just 20 minutes of prep time!

Crowd-Pleaser: Perfect for potlucks, parties, or gifts.
Beginner-Friendly: Easy steps with common pantry ingredients.
Flexible Variations: Easily adapted into a Key Lime Pound Cake with buttermilk or gluten-free options.
Old-Fashioned Flavor: Nostalgic and satisfying, just like grandma’s recipe.

Close-up of key lime pound cake with lime glaze and fresh lime slices — Moist key lime pound cake drizzled with glaze and served with fresh limes

Ingredients for Key Lime Pound Cake

Dry Ingredients:

2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon key lime zest
¼ cup key lime juice (fresh or bottled)
1 teaspoon vanilla extract
¾ cup sour cream

For the Glaze:

1 cup powdered sugar
2–3 tablespoons key lime juice
½ teaspoon vanilla extract

Dietary Swaps:

For gluten-free: Use a 1:1 gluten-free baking flour blend.
For a richer flavor: Replace sour cream with buttermilk for a delightful Key Lime Pound Cake with buttermilk twist.

How to Make Key Lime Pound Cake – Step-by-Step

Step 1: Preheat & Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly to prevent sticking.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream the Butter & Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This takes about 3–5 minutes using a hand or stand mixer on medium speed.

Step 4: Add Eggs & Flavor

Add the eggs one at a time, mixing well after each addition. Then mix in the lime zest, lime juice, and vanilla extract.

Step 5: Combine Wet & Dry

Gradually add the dry mixture to the wet ingredients in three batches, alternating with the sour cream. Always start and end with the flour mixture. Mix until just combined.

Step 6: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool & Invert

Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack and let it cool completely before glazing.

Step 8: Make the Glaze

In a small bowl, whisk the powdered sugar, lime juice, and vanilla extract until smooth. Drizzle over the fully cooled cake.

Pro Tips for the Best Key Lime Pound Cake

Can I make it ahead of time? Yes! This cake tastes even better the next day.

Want a stronger lime flavor? Add extra zest or a touch of lime extract to the glaze.
Avoid overmixing. This helps keep the cake soft and moist.
Try buttermilk. Replace sour cream with ¾ cup buttermilk for a softer crumb and subtle tang.

Pro Tip: Add a scoop of vanilla ice cream for the ultimate summer dessert.

Storage & Leftovers

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.

Reheating Tip: Microwave individual slices for 10–15 seconds to refresh.

FAQs – Key Lime Pound Cake

What makes a pound cake not rise?

Overmixing or expired baking soda can lead to a dense cake. Always measure carefully and avoid overbeating.

What is the consistency of key lime pie?

Unlike pie, this pound cake is dense yet moist. It has a rich crumb, not a custard texture.

How long can lemon or key lime pound cake sit out?

It can sit out safely for up to 2 days, covered. Refrigeration is recommended for longer storage.

Do you have to let pound cake cool before glazing?

Absolutely. Glazing a warm cake causes the glaze to melt off. Wait until it’s completely cool.

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Final Thoughts

Now you know how to make the best Key Lime Pound Cake at home—fluffy, flavorful, and fabulous for any occasion. Whether you’re baking for guests or treating yourself, this easy Key Lime Pound Cake recipe never fails to impress.

What’s your favorite way to serve Key Lime Pound Cake?
Share your tips or photos in the comments!
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