Moist, made from scratch, Key Lime Sour Cream Pound Cake topped with a delicious Key Lime glaze, sprinkled with lime zest for garnish.
You're going to love this Key Lime Sour Cream Pound Cake! It's tangy with a hint of lime and super moist with a delicious mix of sour cream and lime flavors in every bite. I've seen this cake over and over again and after trying my hand at it, it definitely did not disappoint.
Some add food coloring to the cake to make it green. That's definitely an option, but I choose to keep it simple and omit the food coloring.
Video Tutorial
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Key lime juice or Lime juice (if you are unable to locate Key limes or Key lime juice)
How to Store the Italian Cream Pound Cake
Store at room temperature in an airtight container for up to 5 days.
Refrigerate up to 5 days due to the cake containing fruit. Allow it to come to room temp before serving.
Freeze the entire pound cake or slices individually wrapped for up to 3 months. Bring to room temperature before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.
⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined after each addition.
⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Key Lime Sour Cream Pound Cake recipe
Ingredients
- For the cake:
- 3 All Purpose Flour
- 3 Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature 3 sticks
- 5 Eggs - room temperature
- ½ c Sour Cream - room temperature
- ¼ c Key lime/Lime juice
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tsps Vanilla extract (optional)
- For the glaze:
- 2 c Powdered sugar
- 2 tbsps Unsalted Butter - room temperature
- 3-4 tbsps Key lime/Lime juice
- Fresh Key lime/limes (optional for zesting)
Instructions
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla to the batter.
- Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- In a bowl or similar, mix the sour cream and Key lime/Lime juice together. Mix in the flour 1 c at a time, alternating with the sour cream and Key lime/Lime juice mixture, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray.
- Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10 - 15 minutes before removing it from the pan.
- To make the glaze:
- In a bowl, using a hand or stand mixer, combine the powdered sugar, softened or melted unsalted butter, and Key lime/Lime juice.
- Pour the glaze over the cake as you desire. As an optional garnish, top the cake with Key lime/Lime zest.
Video
Nutrition
Frequently Asked Questions:
How do I store the pound cake?
Store the cake in an airtight container for up to 5 days.
Can I freeze the pound cake?
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
Should I use fresh or bottled Key lime/Lime juice?
Fresh is always better, but Key lime/Lime juice juice from a bottle is also a great option.
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Daisy says
Can't wait to try this recipe! Looks delicious. My question is Could you add tequila to it?
Ashley Frederick says
Thank you love! Hope you enjoy! I don't see why not.
Janet Bowman says
Can I use the key lime emulsion instead of juice. I bought some for the mile high recipe but haven’t made it yet.
Ashley Frederick says
You sure can! I used it with the Mile High version of this recipe. https://whipitlikebutter.com/mile-high-key-lime-pound-cake/
Carol Anne Cook says
This was so good, I brought it for Easter and it was a hit! Thank you!
P.S I saw you are from Arlington, I work at UTA, small world.
Ashley Frederick says
I'm so glad it turned out great love! Yep, born and raised! Very small world.
Michelle says
Just looking at some of your cakes and recipes to see if I want to try them. Looking for red velvet and a key lime. I just bake mostly during holidays and sometimes for birthdays. Nothing extravagant. I’m also a member of black peoples pound cakes and I love the site.
Ashley Frederick says
Thank you so much love! I have both of those recipes. I hope that you love them.
Brenda W says
Key lime pound cake came out great taste really good will make this again Thanks for the recipe and tips
Ashley Frederick says
I'm so happy to hear that Brenda! Thank you!
Jaimie says
If I wanted to make this in mini Bundt pans, would I still bake at 325 or should I bump it up to 350? Thanks.
Ashley Frederick says
I don't typically bake in many bundt pans, but would try it at 325 degrees and see if it works out for you.