Zesty and Moist Key Lime Pound Cake Recipe You’ll Love

There’s something about a Key Lime Pound Cake that just feels like sunshine wrapped in a slice. Growing up, my kitchen was always a hub of smells and chatter, and citrusy desserts like this one bring me right back to those cozy evenings with my kids clumsily trying to help while I scrambled to get dinner on the table. This cake is a little tangy, a little sweet, and perfectly dense—exactly what you want when life is messy and you still want to serve something special. Whether you’re a seasoned baker or a tired cook looking for a straightforward recipe, this Key Lime Pound Cake will become a new favorite in your home, just like it did in mine.

Why You’ll Love This Key Lime Pound Cake

Let me be honest: I wasn’t always a baker. My early kitchen days were more about quick meals and salvaging leftovers than perfect pastries. But this Key Lime Pound Cake changed the game for me. It’s not fussy or intimidating—just a simple recipe that delivers big on flavor. The bright, zesty lime cuts through the richness of the pound cake, making every bite feel fresh and indulgent at the same time. I love that it’s dense enough to satisfy a sweet tooth but still light enough to serve after a family dinner without feeling heavy.

What’s more, this cake has become my go-to when I need a dessert that feels homemade but doesn’t require hours of prep. It’s forgiving, which is a lifesaver when your counters are already covered in half-used bags of flour, and your kids are asking when dinner will be ready for the third time. This cake is proof that you can make something delicious, real, and heartwarming without a professional kitchen or a million steps.

Ingredients You’ll Need for This Key Lime Pound Cake

• 1 ½ cups all-purpose flour (for a gluten-free option, try a 1:1 gluten-free baking flour)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened (or use coconut oil for a subtle twist)
• 1 ¼ cups granulated sugar
• 4 large eggs, at room temperature
• ¼ cup sour cream (you can substitute with Greek yogurt)
• 2 tablespoons freshly grated lime zest (about 3-4 key limes)
• ¼ cup fresh key lime juice (bottled works in a pinch, but fresh is best!)
• 1 teaspoon vanilla extract
• Optional: pinch of vanilla bean powder for extra depth

Nutrition Facts

• Calories: Approximately 350 per slice (assuming 12 slices)
• Protein: 5g
• Fat: 20g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 26g
• Sodium: 150mg

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Steps to Create Your Key Lime Pound Cake

1. Preheat your oven to 325°F and grease a 9×5-inch loaf pan. I like to line mine with parchment paper for easy removal—because who wants to wrestle a cake when you’re already juggling dinner and bedtime?
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Using a stand mixer or hand mixer, cream the softened butter and sugar together until the mixture is light, fluffy, and pale—about 4 minutes. This step is key for a tender crumb, so don’t rush it!
4. Add eggs one at a time, beating well after each addition. This is where I remind myself to pause and breathe because, trust me, the kids will be back asking for snacks any second.
5. Mix in the sour cream, lime zest, lime juice, and vanilla extract until just combined. The lime zest is my secret weapon—it adds such a fresh punch that makes this pound cake stand out.
6. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Overmixing can make the cake tough, so be gentle and stop as soon as everything is combined.
7. Pour the batter into your prepared pan and smooth the top with a spatula. I usually lick the spatula clean here—no shame!
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens vary, and no one wants a dry cake.
9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This waiting game is tough, but the cake slices better when cool.

Tips for Making the Best Key Lime Pound Cake

Since I first tried this recipe, I’ve learned a few tricks that make all the difference—especially when you’re juggling a busy household like mine. Learn more: Zesty Perfection: Discover the Secret to Moist & Tangy Key Lime Pound Cake

• Use room temperature ingredients. This helps everything blend smoothly, resulting in a better texture.
• Don’t skip the zest. The lime zest is where the magic lives—fresh is best, but bottled zest can work in a pinch.
• Measure flour carefully. I learned this the hard way when my first cake was brick-like. Use a spoon to fluff the flour before scooping or sift it for lighter results.
• Resist the urge to overmix. After adding the dry ingredients, fold gently. Overmixing can make the crumb dense and chewy.
• Test for doneness carefully. Start checking at 60 minutes. If the toothpick has wet batter, give it a few more minutes.
• Let it cool completely before slicing. I know it’s tempting to dig in right away, but this helps the cake hold together and keeps each slice looking pretty.

Serving Suggestions and Pairings

This cake shines on its own, but if you want to elevate your slice, here are a few ideas I’ve enjoyed with my family:

• A dollop of whipped cream or lightly sweetened Greek yogurt to balance the tanginess
• Fresh berries like raspberries or blueberries for a burst of color and sweetness
• A drizzle of honey or a thin glaze made from powdered sugar and lime juice for extra shine and sweetness
• With a cup of coffee or afternoon tea—perfect for those moments when the kids are finally napping, and you get a quiet minute to yourself

One time, I served this cake after a chaotic weeknight dinner, and watching my kids’ faces light up with every bite reminded me why I started cooking in the first place. It’s not about perfection; it’s about those little moments of joy around the table.

Storage and Reheating Tips

Life gets messy, and sometimes you need to stash leftovers for later. Here’s how I keep my Key Lime Pound Cake fresh and tasty:

• Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• If you prefer warm slices, pop them in the microwave for 15-20 seconds or briefly in a low oven (300°F for 5-7 minutes).
• A quick tip: if your cake feels a bit dry after storage, serve it with a little extra lime zest and a smear of butter or cream cheese—it brings life back to every bite.

Frequently Asked Questions

What are the main ingredients for Key Lime Pound Cake?

The main ingredients for Key Lime Pound Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Key Lime Pound Cake?

The total time to make Key Lime Pound Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Key Lime Pound Cake ahead of time?

Yes, Key Lime Pound Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Key Lime Pound Cake?

Key Lime Pound Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Key Lime Pound Cake suitable for special diets?

Depending on the ingredients used, Key Lime Pound Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

From my small, lively apartment kitchen to yours, this Key Lime Pound Cake is a reminder that great food doesn’t have to be complicated or perfect. It’s about those moments when your kids stand on wobbly chairs trying to help, when your counters are a mess, and when you still manage to serve something made with love. This cake is easy enough for busy weeknights but special enough to feel like a treat. I hope it becomes a staple in your home, too—because feeding your people well, even on the busiest days, is the real win.