I remember the first time I zested a fresh key lime for this recipe. The bright, citrusy oil misted into the air, and my kitchen instantly smelled like a sunny, tropical getaway. I was craving the tangy punch of a key lime pie but wanted it in a more substantial, sliceable form. This pound cake is the glorious answer: a dense, buttery crumb infused with the perfect balance of sweet and tart key lime flavor, finished with a crisp, sugary crust and a zesty glaze. It’s a little slice of sunshine, no matter the weather outside.
Why You’ll Love This Recipe
You will absolutely love this recipe because it combines the rich, comforting texture of a classic pound cake with the vibrant, refreshing zing of key limes. It’s incredibly moist, thanks to the generous amount of butter and eggs, and the citrus flavor is baked right into every single bite. It’s impressive enough for a special occasion but simple enough for a weekend treat. This cake is a guaranteed crowd-pleaser that will have everyone asking for the recipe.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240g) full-fat sour cream or plain Greek yogurt, room temperature
- 1/4 cup fresh key lime juice (about 12-15 key limes, or use regular lime juice)
- 2 tablespoons key lime zest (plus more for garnish)
- 1 teaspoon pure vanilla extract
Let’s talk about the stars of the show. The key lime zest and juice are non-negotiable for authentic flavor. While regular Persian limes work in a pinch, the distinct, aromatic tartness of true key limes makes this cake special. I zest my limes first, then juice them. For the butter and eggs, room temperature is critical. I take mine out 2-3 hours before baking. Cold ingredients won’t emulsify properly, leading to a dense, heavy cake. The sour cream is the secret to unbelievable moisture; don’t be tempted to use a low-fat version. Its tang also perfectly complements the citrus.(See the next page below to continue…)