Name: Key Lime Pound Cake with Lime Glaze Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; ½ tsp baking powder; ¼ tsp salt; 1 lime, zested; 1½ cups unsalted butter (3 sticks), softened to room temperature; 3 cups sugar; 6 eggs; ¼ cup lime juice; ½ cup sour cream; ½ cup buttermilk; 2 tsp vanilla extract; 1 tsp lime extract; 2 cups powdered sugar; ¼ cup lime juice; 1 tsp vanilla extract (or lime extract); Water or milk, 1 tsp at a time to adjust consistency

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I absolutely love sharing this Key Lime Pound Cake with Lime Glaze Recipe because it captures the perfect combination of tangy citrus and rich buttery cake that feels like a little tropical getaway in every bite. I find the bright, refreshing lime flavor pairs beautifully with the dense yet tender crumb of the pound cake, and that lime glaze on top just seals the deal by adding a glossy, sweet zing that’s truly irresistible. Whenever I bake this cake, it immediately becomes a favorite for family gatherings, special celebrations, or simply a treat to enjoy with afternoon tea. I’m so excited to walk you through everything to make this cake your new go-to dessert!

Why You'll Love This Key Lime Pound Cake with Lime Glaze Recipe

From the first time I tried this Key Lime Pound Cake with Lime Glaze Recipe, I was hooked because of its vibrant flavor profile. The lime zest and juice bring that perfect citrus tang, which cuts beautifully through the cake’s buttery richness. I love how the lime glaze adds just the right amount of sweetness and a slight tartness that balances the dense, moist pound cake. It's like a slice of sunshine on a plate, refreshing and indulgent all at once.

Besides the amazing flavors, what really wins me over with this recipe is how straightforward it is to prepare. Despite feeling like a special dessert, it comes together with simple pantry staples and just a few fresh ingredients like limes and butter. Whether I’m baking for a birthday or casual weekend dessert, I love that this cake doesn’t require any complicated steps or fancy equipment. Once it’s cooling, the house smells incredible, and I can hardly wait to drizzle on the glaze and share it with the people I care about.

Ingredients You'll Need

The image shows several clear glass bowls arranged on a white marbled surface. In the center is a large bowl with white flour mixed with small green specks and a small hollow indentation on one side. Surrounding it, clockwise from the top left, are bright green limes in a bowl, a small bowl with white powdery ingredients, a large bowl filled with white granulated sugar, a small bowl with white creamy substance, a slightly larger bowl with a smooth light yellow liquid, another bowl with a smooth off-white liquid, a bowl with yellow chunks of butter, and a bowl with five white eggs. The setup looks neat and bright with natural light. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe serves a specific role to bring out the best texture, flavor, and color of the cake. The balance of creamy butter, fresh lime juice, and tangy buttermilk creates an unforgettable moistness, while the combination of vanilla and lime extracts adds depth.

Tip!

You’ll find all ingredient quantities in the recipe card below.

All-purpose flour: The structure of the cake depends on good-quality flour for a tender crumb.
Baking powder: Just a pinch to help the cake rise without making it too fluffy.
Salt: Enhances all the flavors, especially the lime.
Unsalted butter: Softened to room temperature, it provides richness and moisture.
Sugar: Sweetens without overpowering the lime’s natural brightness.
Eggs: Bind the ingredients and add to the cake’s silky texture.
Lime zest: Infuses fresh citrus oils for a bright aroma.
Vanilla extract: Adds warmth and complexity to the flavor profile.
Lime extract: Boosts the lime flavor, especially in the glaze.
Lime juice: Freshly squeezed for the most natural tartness.
Sour cream: Keeps the cake tender and adds subtle tanginess.
Buttermilk: Reacts with baking powder for lift and adds moisture.
Powdered sugar: For the sweet, smooth glaze finish.

Directions

Step 1: Preheat your oven to 325 °F and generously grease a Bundt pan to ensure the cake releases easily after baking. I like to use a combination of butter and flour or a non-stick spray for best results.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and freshly grated lime zest. This dry mix will be set aside for later incorporation into the batter.

Step 3: In a separate bowl, cream together the softened unsalted butter and sugar using a hand or stand mixer. I aim for just combined here—not over creaming—to keep the cake dense yet moist. Then add lime juice, sour cream, and buttermilk into the butter-sugar mixture and mix until smooth and fully combined.

Step 4: Add the eggs one at a time into your wet ingredients, mixing thoroughly after each addition to create a velvety, uniform batter.

Step 5: Stir in the vanilla extract and lime extract to deepen the citrus aroma and flavor.

Step 6: Gradually add the dry ingredients into the wet mixture. Mix gently and stop as soon as everything is incorporated to avoid overworking the batter, which can toughen the cake.

Step 7: Carefully pour or spoon the batter into your greased Bundt pan. Give the pan a gentle shake to level out the batter and pop any air bubbles trapped inside. This ensures an even bake and perfect texture.

Step 8: Bake the cake for 75 to 80 minutes. I recommend starting to check it at about 70 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

Step 9: When the timing is right, remove the cake from the oven and let it cool in the pan on a cooling rack for 10 minutes. Then carefully invert the cake onto the rack and allow it to cool completely before glazing.

Step 10: To make the Key Lime glaze, mix the powdered sugar with lime juice first into a thick paste that’s not pourable at this point. Stir in 1 teaspoon of vanilla or lime extract to brighten the flavor.

Step 11: Add water or milk one teaspoon at a time, stirring until the glaze loosens to a thick but pourable consistency. Avoid making it too thin, as you want a glossy coating that clings beautifully to the cake.

Step 12: Place a piece of waxed paper underneath your cooling rack, then drizzle the lime glaze over the cooled cake. Watch the glaze cascade down the sides, creating that irresistible shiny finish.

Servings and Timing

This recipe yields about 16 generous servings of this Key Lime Pound Cake with Lime Glaze Recipe, great for sharing with a crowd or saving for later indulgences. Prep time is approximately 20 minutes, including mixing and zesting. The bake time is about 75 to 80 minutes, followed by at least 20 minutes of cooling before glazing and serving. Overall, expect to dedicate around 1 hour and 35 minutes from start to vibrant finish, allowing you to prepare a stunning dessert without rushing.

How to Serve This Key Lime Pound Cake with Lime Glaze Recipe

A round bundt cake with a smooth, light brown texture sits on a white marbled surface, topped with thick, white icing that drips evenly down the sides in soft waves, covering about half of the cake's height. In the background, there is a small group of bright green limes, adding a fresh contrast to the warm tones of the cake. The icing has a slightly shiny finish, making the cake look moist and inviting. Photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this pound cake, I like to keep the presentation simple so the vibrant lime glaze and buttery cake shine. Serving it at room temperature allows the flavors to fully blossom, but I also love it chilled slightly in warmer months for a refreshing treat. A few thin slices are perfect accompaniment to afternoon tea, coffee, or a casual brunch.

For a special occasion, I often add garnishes like fresh lime slices or zest curls on top of the glaze. A dollop of whipped cream or a scoop of vanilla ice cream alongside really elevates the experience. If you’re feeling extra fancy, a sprinkle of toasted coconut flakes or fresh berries add color and texture contrasts that look stunning on the plate.

As for beverages, I enjoy pairing this cake with crisp white wine such as Sauvignon Blanc or a light sparkling wine to complement the citrus tones. For non-alcoholic options, freshly brewed iced tea with a squeeze of lime or a cold limeade works perfectly to keep the lime theme going.

Variations

One of my favorite things about this Key Lime Pound Cake with Lime Glaze Recipe is how versatile it can be. If you want to experiment, try substituting half the all-purpose flour with almond flour for a nutty twist and a slightly denser texture. For a dairy-free or vegan adaptation, coconut oil can replace butter and a suitable plant-based yogurt or milk can stand in for sour cream and buttermilk, though the result will be a bit lighter in texture.

You can also play with the flavor by adding a bit of fresh ginger or cardamom to the batter for subtle spice layers that balance the citrus. Another idea I’ve tried is swapping out lime for lemon juice and zest, which makes a more classic citrus pound cake with the same buttery feel. For cooking methods, I’ve even baked this recipe in a loaf pan—just adjust the baking time to about 60-70 minutes and keep an eye on doneness.

Whatever variations you choose, I encourage you to keep the glaze simple and fresh to highlight the cake’s charm. It’s so fun to make this recipe your own while preserving that signature Key Lime punch.

Storage and Reheating

Storing Leftovers

I always store leftover Key Lime Pound Cake with Lime Glaze by wrapping it tightly in plastic wrap or placing it in an airtight container to lock in moisture. It keeps wonderfully at room temperature for up to 3 days without drying out, but if your kitchen is warm, refrigeration is fine—just bring it back to room temp before serving for the best texture.

Freezing

This pound cake freezes beautifully. To freeze, I slice the cake first and wrap individual slices tightly in plastic wrap and then foil or place them in a freezer-safe container. The glaze might soften a bit, but the flavor remains intact. Frozen it keeps well for up to 3 months. When you’re ready to eat, just thaw slices overnight in the fridge or at room temperature for a few hours.

Reheating

To reheat, I prefer gently warming individual slices in the microwave for 10 to 15 seconds or in a low oven (about 300 °F) for 5-7 minutes wrapped loosely in foil. This helps revive that just-baked feel without drying out the cake. Avoid overheating, as the glaze can melt and the cake can become crumbly. If desired, add a fresh drizzle of lime glaze or a scoop of ice cream after reheating to bring back the freshness.

FAQs

Can I use bottled lime juice instead of fresh lime juice?

While fresh lime juice definitely provides the best, brightest flavor, bottled lime juice can work in a pinch. Just make sure it’s 100% lime juice with no added sugars or preservatives to maintain the cake’s authentic tangy profile.

What if I don’t have lime extract?

Lime extract enhances the lime flavor but is optional. You can simply omit it or use an extra teaspoon of vanilla extract if you want a milder aroma. Fresh lime zest and juice will still make the cake deliciously citrusy.

Can I make this cake gluten-free?

Yes! I recommend substituting the all-purpose flour with a gluten-free blend that contains xanthan gum for structure. Be mindful that gluten-free flour sometimes changes texture slightly, so the cake might be a little more delicate, but the flavor will still shine.

Is this cake suitable for freezing without the glaze?

I do often freeze the cake without glaze because it’s easier to wrap and less messy. When you thaw it, you can prepare the glaze fresh and drizzle it right before serving, which actually keeps the glaze tasting brighter and more vibrant.

How do I know when the cake is fully baked?

The best way is using a toothpick or thin skewer inserted into the center of the cake. When it comes out clean or with just a few moist crumbs (not wet batter), the cake is done. Also, the cake should pull slightly away from the sides of the pan and have a golden hue.

Conclusion

I hope you’ll give this Key Lime Pound Cake with Lime Glaze Recipe a try soon because it really is one of those desserts that feels both luxurious and comforting. It’s bright with fresh lime flavor yet rich and tender in texture, making every slice a delight. Baking this cake has become a favorite tradition for me, one that brings smiles and requests for seconds every time. Enjoy every bite and happy baking!