This vibrant and refreshing key lime pound cake brings together the tart zing of citrus and the rich texture of traditional pound cake. Inspired by a beloved classic, Gertrude’s Key Lime Pound Cake is more than just dessert—it’s a show-stopping centerpiece perfect for brunches, holidays, and afternoon tea.
With a balance of sweet and tangy, the cake’s golden crust and dense, moist interior deliver a comforting bite every time. A simple glaze made with fresh key lime juice adds a bright finish, making each slice a little celebration of flavor.
Why This Key Lime Pound Cake is a Must-Bake
This cake is not just about flavor—it’s about the feeling. Each slice captures the essence of sunny afternoons and home-baked love. The rich, buttery crumb is balanced by the refreshing acidity of key lime juice and zest, creating a flavor profile that is sophisticated yet universally loved.
Whether you’re baking for guests or treating yourself, this pound cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ¼ cup fresh key lime juice (about 8–10 key limes)
- 1 tablespoon key lime zest
For the Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh key lime juice
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two loaf pans. Ensure every crevice is coated well to prevent the cake from sticking after baking.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed. Continue mixing until the mixture becomes light and fluffy—this should take around 3 to 4 minutes. This step creates the base for a tender cake.
Add Eggs One by One
Crack in the eggs, one at a time. Mix well after each addition to ensure they’re fully incorporated. This helps to build structure in the batter and ensures a smooth consistency.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside. Mixing dry ingredients separately helps ensure even distribution when added to the wet mixture.
Combine the Wet Ingredients
In another small bowl, stir together the sour cream, fresh key lime juice, and lime zest. The sour cream adds moisture and a slight tang that complements the lime perfectly.
Alternate the Additions
Gradually mix in the dry ingredients and sour cream mixture to the butter mixture. Alternate between the two, beginning and ending with the flour. Use low speed and mix only until combined—overmixing can lead to a dense cake.
Pour and Smooth
Once your batter is ready, pour it into the prepared pan. Smooth the top with a spatula for even baking.
Bake to Perfection
Place the cake in the preheated oven and bake for 60–70 minutes. Insert a toothpick in the center to check for doneness—if it comes out clean or with a few moist crumbs, it’s ready. The cake should be golden and slightly pulling away from the edges.
Let it Cool
Allow the cake to cool in the pan for about 10 minutes. Then gently invert it onto a wire rack and let it cool completely before adding glaze.
Make the Glaze (Optional but Recommended)
While the cake cools, whisk together powdered sugar and key lime juice. Adjust the juice to get your desired thickness. Once the cake is completely cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Serve and Savor
Slice your key lime pound cake and serve as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.
Pro Tips for the Best Pound Cake
- Use Fresh Key Limes: Fresh key lime juice provides a more vibrant, tangy flavor than bottled juice. If unavailable, bottled key lime juice works in a pinch.
- Zest Smart: Use a microplane to zest only the green part of the peel. Avoid the white pith underneath—it’s bitter and can overpower the cake.
- Room Temperature Ingredients: Bring your butter, eggs, and sour cream to room temperature before mixing. This ensures a smooth batter and even baking.
- Avoid Overmixing: Once you add the flour, mix only until everything is just combined. Overworking the batter can make the cake dense and tough.
- Presentation: A bundt pan adds visual appeal with minimal effort. If using a loaf pan, you can dust the finished cake with powdered sugar for a classic look.
FAQs
Can I substitute regular limes for key limes?
Yes, you can substitute regular Persian limes if key limes aren’t available. The flavor will be slightly less tart but still delicious.
How do I know when the cake is done?
Use the toothpick test—insert it into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I freeze this cake?
Absolutely. Once cooled, wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
What’s the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture.
Can I add more citrus flavor?
Yes! You can enhance the lime flavor by adding a teaspoon of lime extract to the batter or a little extra zest to the glaze.
Final Thoughts
Gertrude’s Key Lime Pound Cake offers a bright twist on a traditional favorite. Its velvety crumb, citrus punch, and simple glaze make it both satisfying and refreshing. It’s the kind of dessert you’ll crave year-round—from spring gatherings to cozy winter tea times.
Whether you’re a pound cake purist or just love all things citrus, this cake is easy to make and impossible to forget. Try it once, and it might just become your new go-to treat.
Recipe Recap
Gertrude’s Key Lime Pound Cake
A rich, buttery pound cake infused with fresh key lime juice and zest, finished with a sweet-tart glaze.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Servings: 12
Nutrition (per serving):
- Calories: 340
- Protein: 4g
- Carbohydrates: 50g
- Fat: 14g
- Sugar: 32g
- Fiber: 1g