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Key Lime Pound Cake : A Bright Springtime Dessert with Southern Charm

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Welcome warmer days with this Key Lime Pound Cake, a citrusy twist on a beloved Southern classic. With a moist, buttery crumb and a tangy key lime glaze, it captures everything you love about key lime pie—without the need for a crust. It’s simple, stunning, and perfect for Easter, brunches, or whenever you’re craving something sweet and refreshing.

Ingredients

Scale

For the cake:

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup sour cream

¼ cup key lime juice (fresh or bottled)

1 tablespoon key lime zest

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2–3 tablespoons key lime juice

1 teaspoon zest (optional, for garnish)

Instructions

Preheat oven to 325°F
Grease and flour a bundt pan or 10-inch tube pan.

Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.

Combine dry ingredients
In a separate bowl, whisk flour, baking soda, and salt.

Mix the batter
Gradually add dry ingredients to the butter mixture, alternating with sour cream. Stir in key lime juice, zest, and vanilla. Mix until just combined.

Bake
Pour into prepared pan and bake for 70–80 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Glaze
Whisk powdered sugar and lime juice until smooth. Drizzle over the cooled cake and sprinkle with zest if desired.

Nutrition

Find it online: https://thecomfortspoon.com/key-lime-pound-cake-a-bright-springtime-dessert-with-southern-charm/