Key Lime Sour Cream Pound Cake recipe

4.80 from 10 votes

Moist, made from scratch, Key Lime Sour Cream Pound Cake topped with a delicious Key Lime glaze, sprinkled with lime zest for garnish.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Servings: people

Calories: 273kcal

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.