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moist tangy key lime pound cake

Moist Tangy Key Lime Pound Cake

This moist tangy key lime pound cake is a delightful dessert that combines the rich, dense texture of a classic pound cake with the bright, zesty flavor of key limes, perfect for any occasion. This recipe offers a straightforward approach to creating a truly memorable cake that’s both elegant and incredibly easy to make.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time in Pan 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour plus more for greasing the pan
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened (2 sticks)
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup key lime juice freshly squeezed (from about 10-12 key limes)
  • 0.5 cup full-fat sour cream or Greek yogurt at room temperature
  • 1 tablespoon key lime zest from about 2-3 key limes

Equipment

  • 10-inch tube pan or Bundt pan
  • Medium Bowl
  • Large bowl
  • Electric mixer (stand mixer with paddle attachment or hand mixer)
  • Small bowl or liquid measuring cup
  • Wire rack

Method
 

  1. Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch tube pan or a Bundt pan. You can also use baking spray with flour for an easy release.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
    2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
  3. In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step is crucial for a tender pound cake.
    1 cup unsalted butter, 3 cups granulated sugar
  4. Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
    5 large eggs, 1 teaspoon vanilla extract
  5. In a small bowl or liquid measuring cup, whisk together the freshly squeezed key lime juice, sour cream (or Greek yogurt), and key lime zest.
    0.5 cup key lime juice, 0.5 cup full-fat sour cream or Greek yogurt, 1 tablespoon key lime zest
  6. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in a tough cake.
    2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup key lime juice, 0.5 cup full-fat sour cream or Greek yogurt, 1 tablespoon key lime zest
  7. Pour the batter evenly into the prepared cake pan. Gently spread it to ensure an even layer.
  8. Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top of the cake should be golden brown.
  9. Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely.

Notes

To keep your Moist Tangy Key Lime Pound Cake fresh and delicious, proper storage is key. Once completely cooled, the cake can be stored at room temperature, tightly wrapped in plastic wrap and then in an airtight container, for up to 3 days. For longer storage, refrigerate the cake for up to a week. This pound cake freezes beautifully for up to 2-3 months. When ready to enjoy a slice from refrigerated or frozen, let it come to room temperature naturally, or gently warm a slice in the microwave for 10-15 seconds.