There’s something undeniably charming about a citrus-infused cake that delivers both sweetness and zing in every bite. The Moist and Tangy Key Lime Pound Cake does exactly that—bursting with the fresh, bright flavor of key lime, this cake is beautifully moist with a buttery crumb and topped with a silky lime glaze that adds just the right amount of tartness. Whether you’re making it for a spring brunch, summer cookout, or simply to treat yourself, this pound cake is a sunshine-filled delight in every slice.

The vibrant green hue hints at the fresh lime juice inside, and the dense texture typical of pound cakes gives it a satisfying bite without being heavy. Paired with a cup of tea or enjoyed as a dessert centerpiece, this cake hits that perfect balance between rustic comfort and show-stopping beauty.

Why You’ll Love This Moist and Tangy Key Lime Pound Cake

Incredible Flavor: The bright, citrusy punch of real key lime juice pairs beautifully with the richness of butter and eggs.
Perfect Texture: Dense yet tender, with a fine crumb that stays moist for days.
Simple Elegance: It looks beautiful with its pale green color and glaze, but it’s surprisingly easy to make.
Versatile Delight: Works just as well for casual gatherings as it does for festive celebrations.
Make-Ahead Friendly: This cake stores well, and the flavor intensifies the next day.

Preparation Phase & Tools to Use

Creating the perfect Moist and Tangy Key Lime Pound Cake starts with thoughtful preparation and the right tools. Each piece of equipment plays a role in achieving the cake’s signature moist crumb and smooth lime glaze.

Essential Tools and Equipment (and Why They Matter)

Stand Mixer or Hand Mixer: Creaming the butter and sugar properly is key for a tender cake. A stand mixer makes this process faster and more efficient, but a hand mixer works well too.
Bundt Pan or Loaf Pan: This cake looks beautiful in a Bundt pan, which allows the glaze to drip appealingly down the sides, but a loaf pan works if that’s what you have.
Microplane Zester: Essential for zesting key limes—zest adds intense citrus flavor without the acidity of juice.
Citrus Juicer: Freshly squeezed juice makes a big difference. A handheld juicer or reamer ensures you get every drop without the seeds.
Mixing Bowls (Multiple Sizes): You’ll need a few for separating wet and dry ingredients before combining them.
Spatula: Helpful for folding in ingredients and scraping down the bowl to ensure even mixing.
Wire Rack: Vital for cooling the cake evenly and preventing soggy bottoms.

Preparation Tips

Room Temperature Ingredients: Use room temperature butter, eggs, and sour cream. This helps everything blend smoothly and creates a finer crumb.
Don’t Overmix: After adding the flour, mix just until incorporated. Overmixing can lead to a dense or dry cake.
Grease Your Pan Thoroughly: Especially with a Bundt pan, take time to grease and flour every crevice to prevent sticking.
Zest First, Then Juice: It’s much easier to zest whole limes before cutting them.
Use Fresh Key Limes If Possible: Bottled juice works in a pinch, but nothing beats the flavor of fresh key limes.
Sift Your Dry Ingredients: This adds air and helps distribute the baking soda and salt evenly for a consistent rise.

Ingredients for This Moist and Tangy Key Lime Pound Cake

Gather your ingredients with care—each one plays an important role in creating the lush texture and bright flavor that define this cake.

For the Pound Cake

1 cup (2 sticks) unsalted butter, softened – for richness and that signature pound cake texture
2 cups granulated sugar – adds sweetness and structure
4 large eggs, room temperature – binds and builds volume
2¾ cups all-purpose flour – provides the sturdy, yet tender crumb
½ teaspoon baking soda – assists with light leavening
½ teaspoon salt – enhances flavor and balances the sweetness
1 cup sour cream, room temperature – adds moisture and subtle tang
¼ cup key lime juice (fresh preferred) – delivers that signature tart citrus flavor
1 tablespoon key lime zest – provides an aromatic punch and deeper lime flavor
1 teaspoon pure vanilla extract – rounds out the flavor profile

For the Key Lime Glaze

1½ cups powdered sugar – creates the base of the glaze
2–3 tablespoons key lime juice – adjust for desired glaze consistency and flavor intensity
½ teaspoon key lime zest (optional) – enhances the glaze with a burst of citrus
Pinch of salt – balances the sweetness

These ingredients combine to form a cake that is flavorful, moist, and vibrant. The zest and juice ensure a real lime experience—not just a hint.

Step-by-Step Instructions for Moist and Tangy Key Lime Pound Cake

Follow these steps closely to ensure your pound cake turns out moist, flavorful, and gorgeously golden every time.

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Generously grease a 10-inch Bundt pan with butter or baking spray, making sure to get into all the crevices. Lightly flour the pan, then tap out the excess. Set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened butter and 2 cups granulated sugar on medium-high speed for about 4–5 minutes, or until the mixture is pale, fluffy, and creamy.

Step 3: Add Eggs One at a Time

Add 4 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Mix Dry Ingredients Separately

In a medium bowl, sift together 2¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. This helps aerate the flour and evenly distribute the leavening agents.

Step 5: Combine Wet Ingredients

In another small bowl or measuring cup, whisk together 1 cup sour cream, ¼ cup key lime juice, 1 tablespoon key lime zest, and 1 teaspoon vanilla extract.

Step 6: Alternate Mixing Wet and Dry Ingredients

With the mixer on low speed, add the flour mixture in three parts, alternating with the wet mixture in two parts (beginning and ending with flour). Mix each addition just until incorporated—do not overmix.

Step 7: Transfer Batter and Bake

Pour the batter into your prepared Bundt pan. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before glazing—this prevents the glaze from melting off.

Step 9: Make the Key Lime Glaze

In a small bowl, whisk together 1½ cups powdered sugar with 2–3 tablespoons key lime juice and optional zest until smooth. Add more juice for a thinner glaze or more sugar to thicken.

Step 10: Glaze and Garnish

Once the cake is completely cool, drizzle the glaze generously over the top, letting it drip down the sides. Garnish with fresh lime slices or mint leaves, if desired.

Notes

Flavor Matures Over Time: This cake tastes even better the next day. The citrus flavor deepens, and the texture becomes even more tender.
Use Fresh Key Limes If You Can: Bottled key lime juice works in a pinch, but the zest and juice from fresh key limes truly elevate the flavor.
Zest Wisely: Only zest the colored part of the lime peel. The white pith underneath is bitter and can throw off the balance.
Glaze Adjustments: If you prefer a more tart finish, increase the key lime juice slightly in the glaze. For a thicker glaze, add more powdered sugar.
Make It Fancy: Serve with a dollop of whipped cream or a sprinkle of toasted coconut for extra flair.

Watch Out for These Mistakes While Cooking

Overbaking: Pound cakes are dense, but they shouldn’t be dry. Keep a close eye during the last 10 minutes of baking. Use a skewer or toothpick to test for doneness.
Not Bringing Ingredients to Room Temperature: Cold ingredients don’t blend well, which can affect texture and rise.
Skipping the Sift: Sifting the flour and dry ingredients prevents clumping and ensures even distribution—especially the baking soda.
Improper Pan Prep: A Bundt pan with intricate designs must be greased and floured thoroughly. Even a slight miss can cause sticking and ruin the cake’s presentation.
Overmixing the Batter: After adding flour, be gentle. Overmixing creates a tough cake.
Using Regular Lime Instead of Key Lime: While regular limes can be used, they don’t offer the same floral tanginess as key limes. It’s a noticeable difference.
Pouring Glaze on a Hot Cake: Always wait for the cake to cool. If it’s warm, the glaze will melt and soak in rather than coat.
Not Measuring Accurately: Especially for flour—scoop and level to avoid packing too much in.

What to Serve With Moist and Tangy Key Lime Pound Cake?

The Moist and Tangy Key Lime Pound Cake stands beautifully on its own, but pairing it with the right side treats and beverages can elevate your dessert game. Whether you’re hosting a brunch, a tea party, or just indulging in a quiet evening treat, these pairings will round out the experience with texture and contrast.

8 Recommendations

Whipped Cream with Lime Zest
A dollop of lightly sweetened whipped cream topped with a touch of fresh lime zest adds creaminess and airiness that balances the dense cake.
Fresh Berries
Strawberries, raspberries, and blueberries complement the citrus flavor with a burst of natural sweetness and vibrant color.
Toasted Coconut Flakes
Sprinkle some on the plate or directly over the glaze. The tropical notes pair beautifully with the key lime flavor.
Vanilla Bean Ice Cream
The cool, creamy richness of vanilla ice cream is the ultimate partner to the tartness of the cake.
Mint-Infused Iced Tea
A refreshing and aromatic beverage option that won’t compete with the cake’s flavors—perfect for warm days.
Lime Curd or Citrus Marmalade
Serve a small spoonful on the side for those who crave an extra citrus punch.
Sparkling Water with Citrus Slices
Keep things light and classy with a tall glass of fizzy water garnished with lime, lemon, or orange slices.
Cream Cheese Frosting Swirl (Optional Alternative Glaze)
If you’re serving this at a gathering, a swirl of tangy cream cheese frosting on the side adds decadence for those who love extra richness.

Storage Instructions

Proper storage keeps your Moist and Tangy Key Lime Pound Cake fresh, flavorful, and ready to enjoy over several days—or even weeks with freezing.

Short-Term Storage (Up to 4 Days)

Room Temperature: Store the cake in an airtight container or wrap it tightly in plastic wrap. Keep it on the counter in a cool, dry area.
Avoid Refrigeration: Refrigerating pound cake can dry it out. Only refrigerate if your environment is extremely humid or warm, and even then, make sure it’s tightly wrapped.

Longer-Term Storage (Up to 2 Months)

Freezing: Wrap the fully cooled cake (whole or sliced) in plastic wrap, then in aluminum foil or place in a freezer-safe bag.
To Thaw: Let it sit at room temperature (still wrapped) for several hours or overnight. For added freshness, you can reheat individual slices for 10 seconds in the microwave.

Glaze Tip for Storage

If you’re planning to store the cake for later serving, wait to apply the glaze until the day of presentation. It stays more visually appealing and fresh that way.

Estimated Nutrition

Per slice (based on 12 servings):

Calories: ~420
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 200mg
Carbohydrates: 55g
Sugar: 38g
Protein: 5g
Fiber: <1g
Vitamin C: ~8% DV (from lime juice and zest)

These are approximate values and can vary depending on specific ingredient brands and portion sizes.

Frequently Asked Questions

1. Can I use regular limes instead of key limes?

Yes, you can substitute Persian limes (the common kind) if key limes aren’t available. However, the flavor will be slightly less floral and tangy—still delicious, just different.

2. Can I make this pound cake ahead of time?

Absolutely! In fact, this cake tastes even better the next day as the flavors meld and deepen. Store it tightly wrapped at room temperature for up to 4 days.

3. Can I freeze the cake after glazing it?

It’s best to freeze the cake without the glaze to preserve its texture. Add fresh glaze after thawing for the best presentation and flavor.

4. What if I don’t have sour cream?

You can substitute full-fat Greek yogurt or crème fraîche. Both will give a similar moist texture and tangy note.

5. How do I prevent the cake from sticking to the Bundt pan?

Grease every corner of the pan with butter or baking spray and dust with flour. Make sure there are no bare spots to avoid breakage during release.

6. Why is my cake dry or crumbly?

Common causes include overbaking, overmixing the batter, or inaccurate measuring (especially too much flour). Use a scale if possible and monitor baking time carefully.

7. Can I use bottled key lime juice?

Yes—but choose a high-quality brand that’s 100% juice, with no added sugar or preservatives. Always pair it with fresh zest to boost the flavor.

8. How should I serve this for a party or event?

Slice it in advance and arrange on a platter with lime wedges or edible flowers for decoration. Pair with whipped cream or berries for a professional finish.

Conclusion

The Moist and Tangy Key Lime Pound Cake is a citrusy twist on a timeless classic, combining richness with refreshment in every bite. With its buttery base, vibrant lime flavor, and silky glaze, it’s a dessert that effortlessly impresses—yet remains simple enough for everyday baking. Whether you serve it at a summer gathering or as a cozy evening treat, this cake promises to deliver bold flavor, a soft crumb, and a smile on everyone’s face.