This Key Lime Pound Cake is rich, buttery, moist, and filled with bright citrus flavor. Every slice has the perfect balance of sweet and tangy, with fresh key lime juice and zest adding a refreshing twist to a classic pound cake.
The cake itself is soft and tender, while the smooth key lime cream cheese icing adds a creamy, slightly tart finish that makes each bite even better. It’s a beautiful dessert for spring gatherings, summer parties, holidays, birthdays, brunch tables, or a simple afternoon treat with coffee or tea.
If you love citrus desserts, this cake brings sunshine to the table.
Why You’ll Love This Key Lime Pound Cake
This cake has everything you want in a homemade dessert. It’s buttery, moist, flavorful, and easy to slice and serve.
The sour cream helps keep the crumb soft and tender, while fresh key lime juice gives the cake a bright, refreshing flavor. The cream cheese icing adds richness and sweetness, making it taste like a bakery-style dessert made right at home.
It is perfect for:
- Family gatherings
- Summer celebrations
- Easter and Mother’s Day
- Tea parties
- Dessert tables
- Weekend baking
- Citrus dessert lovers
Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients
For the Key Lime Pound Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 2 key limes
- 1/4 cup freshly squeezed key lime juice
For the Key Lime Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons freshly squeezed key lime juice
- Zest of 1 key lime, for garnish
Kitchen Tools Needed
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Zester or grater
- Citrus juicer
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. This helps prevent sticking and makes the cake easier to remove after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside. Mixing the dry ingredients first helps the leavening agents spread evenly through the batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes, or until the mixture is light, fluffy, and pale.
This step is important because it adds air to the batter and helps create a tender pound cake texture.
Step 4: Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Then mix in the vanilla extract, key lime zest, and key lime juice. The zest gives the cake a fresh citrus aroma, while the juice adds that tangy key lime flavor.
Step 5: Add the Dry Ingredients and Sour Cream
Gradually add the flour mixture to the butter mixture, alternating with the sour cream.
Begin and end with the flour mixture:
- Flour mixture
- Sour cream
- Flour mixture
- Sour cream
- Flour mixture
Mix only until everything is combined. Do not overmix, or the cake may become dense and tough.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
If the top starts browning too quickly, loosely cover the cake with foil during the last 10 to 15 minutes of baking.
Step 7: Cool Completely
Let the cake cool in the pan for about 10 minutes.
Then carefully transfer it to a wire rack and allow it to cool completely before adding the icing. If the cake is still warm, the icing may melt and slide off.
How to Make the Key Lime Cream Cheese Icing
Step 1: Beat the Cream Cheese and Butter
In a mixing bowl, beat the softened cream cheese and softened butter until smooth, creamy, and lump-free.
Step 2: Add the Powdered Sugar
Gradually add the powdered sugar, mixing on low speed until fully combined.
Start slowly to prevent powdered sugar from flying out of the bowl.
Step 3: Add the Key Lime Juice
Pour in the key lime juice and beat until the icing is smooth, fluffy, and spreadable.
The icing should be creamy with a fresh citrus flavor.
Step 4: Frost the Cake
Spread the key lime cream cheese icing generously over the cooled pound cake.
Finish with fresh key lime zest on top for color, aroma, and extra citrus flavor.
Baking Tips for the Best Pound Cake
For the best texture, make sure your butter, eggs, cream cheese, and sour cream are close to room temperature before mixing. This helps the batter come together smoothly.
Do not skip the creaming step. Beating the butter and sugar together creates tiny air pockets that help the cake rise and stay tender.
Use fresh key lime juice and zest whenever possible. Bottled juice can work in a pinch, but fresh lime gives the cake a brighter flavor and stronger aroma.
Avoid overbaking the cake. Start checking around the 50-minute mark. A toothpick should come out clean or with just a few moist crumbs.
Flavor Profile
This Key Lime Pound Cake is:
- Buttery and rich
- Moist and tender
- Sweet with a tangy citrus finish
- Creamy from the frosting
- Fresh and fragrant from lime zest
The sweet cream cheese icing balances the tart lime flavor beautifully, making this cake refreshing but still rich and satisfying.
Serving Ideas
Serve this cake chilled for a firmer texture or at room temperature for a softer bite.
It pairs wonderfully with:
- Hot coffee
- Iced tea
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Extra lime zest
- Toasted coconut
This cake also makes a beautiful dessert for brunch, spring parties, summer cookouts, and holiday tables.
Storage Tips
Refrigerator
Store the frosted cake covered in the refrigerator for up to 5 days.
Let slices sit at room temperature for a few minutes before serving if you prefer a softer texture.
Freezer
For best results, freeze the cake before adding the icing.
Wrap the unfrosted cake tightly in plastic wrap, then in foil. Freeze for up to 2 months.
Thaw overnight in the refrigerator, then frost before serving.
Fun Variations
You can easily customize this cake with a few simple additions.
Try adding shredded coconut to the batter for a tropical flavor, or sprinkle toasted coconut over the icing for extra texture.
A white chocolate drizzle also pairs beautifully with the lime flavor. For a pie-inspired twist, sprinkle graham cracker crumbs over the frosting before serving.
You can also bake the batter as cupcakes or use it as the base for a layered celebration cake.
Final Thoughts
This Key Lime Pound Cake with Key Lime Cream Cheese Icing is a bright, elegant dessert that combines classic pound cake richness with refreshing citrus flavor.
Every slice is moist, buttery, tangy, and topped with silky cream cheese icing. Whether you make it for a holiday, family dinner, summer gathering, or simply because you love key lime desserts, this cake is sure to become a favorite.
One bite is sweet, creamy, citrusy, and full of homemade charm.
