Key Lime Pound Cake with Key Lime Glaze 

Key Lime Pound Cake with Key Lime Glaze

This Key Lime Pound Cake is a vibrant and citrusy dessert that’s rich, buttery, and bursting with tangy key lime flavor.

Topped with a smooth key lime glaze, this cake is perfect for any occasion!

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream

¼ cup key lime juice

1 tbsp key lime zest

1 tsp vanilla extract

A few drops of green food coloring (optional, for a vibrant color)

For the Key Lime Glaze:

1 ½ cups powdered sugar

3 tbsp key lime juice

½ tsp vanilla extract

1 tbsp heavy cream or milk (adjust for consistency)

A few drops of green food coloring (optional)

 Instructions

 Prepare the Cake Batter:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.

In a mixing bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream.

Stir in key lime juice, zest, and vanilla extract. Add food coloring if using.

 Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 Make the Key Lime Glaze:

In a bowl, whisk together powdered sugar, key lime juice, vanilla extract, and heavy cream until smooth.

Add green food coloring if desired. Adjust the consistency with more lime juice or cream.

 Glaze & Serve:

Drizzle the glaze over the cooled cake, allowing it to run down the sides.

Garnish with extra lime zest or crushed pistachios for a beautiful finish.

Slice and enjoy this refreshing citrus delight!

 Pro Tips for the Perfect Cake:

Use fresh key lime juice for the best tangy flavor.

Do not overmix the batter, as this can make the cake dense.

Let the cake cool completely before glazing to prevent it from melting.

For extra flavor, add a pinch of salt to the glaze for a balanced sweetness.