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Moist Tangy Key Lime Pound Cake: A Zesty Classic Delight

There’s something wonderfully nostalgic about a loaf of pound cake cooling on the counter—bright key lime notes cutting through buttery richness like a sunny afternoon memory. This Moist Tangy Key Lime Pound Cake balances dense, tender crumb and a fresh, citrusy tang that wakes the palate without overpowering it. If you enjoy small-batch citrus desserts, you might also appreciate the lighter, handheld option of mini no-bake key lime pies for a contrasting treat.

Why make this recipe
This cake is special because it brings together classic pound cake richness with vibrant key lime brightness—ideal when you want a dessert that feels both comforting and celebratory. The addition of sour cream keeps the crumb moist, while fresh key lime juice and zest make every bite pleasantly zesty. It’s a straightforward recipe that yields an impressive, flavorful loaf perfect for gatherings or a relaxed afternoon tea.

Step-by-Step Guide to Making Moist Tangy Key Lime Pound Cake

Ingredients:

1 ½ cups unsalted butter, softened
2 cups granulated sugar
3 cups all-purpose flour (or gluten-free 1:1 blend)
1 teaspoon baking powder
½ teaspoon salt
3 large eggs
½ cup sour cream
½ cup fresh key lime juice
Zest of 2 key limes
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and dust lightly with flour, tapping out the excess. A parchment sling can also help remove the loaf easily once baked.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—about 3 to 5 minutes with an electric mixer on medium speed. Proper creaming incorporates air for a tender crumb.
Add eggs one at a time, beating well after each addition so the batter remains smooth and emulsified. Stir in the vanilla extract.
Mix in the sour cream, fresh key lime juice, and lime zest until incorporated. The batter may look slightly loose because of the juice, but the flour will bring it together.
Fold the dry ingredients into the wet mixture gently, mixing until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan a couple of times on the counter to release any large air bubbles.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Ovens vary, so start checking at 45 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert or lift it from the pan onto the rack to cool completely. Cooling slightly before slicing ensures cleaner cuts and helps the crumb set.

Why each step matters (brief notes)

Properly creaming the butter and sugar yields lift and a delicate crumb.
Adding eggs one at a time ensures a stable emulsion, which prevents curdling and uneven texture.
Folding dry ingredients in gently keeps the cake tender; overmixing develops gluten and toughens the loaf.
Fresh key lime juice and zest deliver the clean, bright acidity that defines the flavor. Bottled juice won’t provide the same aromatic lift.

Best Way to Store Moist Tangy Key Lime Pound Cake

At room temperature: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container for up to 3 days.
In the refrigerator: Store wrapped or in an airtight container for up to 7 days; this keeps the lime flavor bright but may firm the butter slightly.
For longer storage: Freeze the wrapped loaf (whole or sliced) for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Serving Suggestions for Moist Tangy Key Lime Pound Cake

Simple and classic: Slice and serve plain with a dusting of powdered sugar for an elegant, understated presentation.
With cream: A dollop of lightly sweetened whipped cream or a spoonful of mascarpone balances the tang and highlights the cake’s richness.
Fruit pairing: Serve with fresh berries, especially raspberries or strawberries, or thin slices of kiwi for a bright plate.
Drizzle or glaze: A thin key lime glaze (powdered sugar mixed with a tablespoon or two of lime juice) adds extra shine and citrus punch without overwhelming the crumb.
Ice cream companion: A scoop of vanilla bean or coconut ice cream beside a warm slice is a delightful contrast of temperatures and textures.

Tips to make Moist Tangy Key Lime Pound Cake
Q: How do I keep the cake moist?
A: The combination of butter and sour cream is the key—don’t skimp on either. Make sure not to overbake; remove the cake as soon as a toothpick comes out with a few moist crumbs.

Q: Can I use regular limes instead of key limes?
A: Yes, regular Persian limes work if key limes aren’t available; the flavor will be slightly less floral and more familiar lime-like.

Q: How can I make the lime flavor more intense?
A: Use both zest and juice, and fold in an extra teaspoon of zest if you want a punchier aroma. Toss a teaspoon of lime zest with a tablespoon of sugar before creaming to help release the citrus oils into the batter.

Variation(s)

Gluten-free option: Substitute a 1:1 gluten-free flour blend that contains xanthan gum for the all-purpose flour. Expect a slightly different crumb texture, but the cake will remain moist thanks to the butter and sour cream.
Bundt or loaf: This batter adapts well to a 9-inch bundt pan; reduce baking time slightly and test with a toothpick at 45–55 minutes. A bundt shape adds visual drama and more crust-to-crumb contrast.

FAQs
Q: Can I make this cake ahead of time?
A: Yes. Bake and cool the cake fully, then wrap it tightly. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw completely before serving.

Q: Can I use bottled lime juice?
A: While bottled juice will work in a pinch, fresh key lime juice offers superior brightness and aroma. If using bottled juice, consider increasing zest amount to add back some fresh citrus oils.

Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean or with a few moist crumbs attached. The top should be golden and spring back slightly when pressed.

Q: Is there a glaze recommendation?
A: Mix 1 cup powdered sugar with about 1–2 tablespoons fresh key lime juice until pourable. Drizzle over the cooled loaf and let set for a glossy finish.

Q: Can this be made into cupcakes?
A: Yes—line muffin tins and bake at 350°F for about 18–22 minutes, checking for doneness with a toothpick.

Baker’s notes and troubleshooting

If the top darkens too quickly, tent the cake loosely with foil during the final 10–15 minutes of baking.
If the cake sinks in the center, it may have been underbaked or overmixed; ensure accurate oven temperature and fold ingredients gently.
For an extra-tender crumb, sift the flour and measure by spooning it into the cup and leveling, rather than packing.

Serving occasion ideas
This cake is versatile enough for casual coffee breaks, brunches, potlucks, and holiday gatherings. Its bright citrus profile makes it especially suited to spring and summer menus, but a slice can brighten a winter dessert table just as well. Paired with tea or a light, citrus-forward cocktail, it becomes an elegant dessert for dinner parties.

Advanced variations for the adventurous

Coconut-lime twist: Replace ¼ cup of flour with ¼ cup finely shredded, unsweetened coconut and fold in a tablespoon of toasted coconut for texture. Serve with coconut ice cream for a tropical theme.
Lime-cream cheese swirl: Soften 4 oz cream cheese and blend with 2 tablespoons sugar and 1 tablespoon lime juice; dollop into the batter and gently swirl before baking for pockets of tangy richness.

Dietary swaps and considerations

Lower-sugar: Reduce granulated sugar by up to ¼ cup if you prefer less sweetness; texture may be slightly denser but still tasty.
Dairy-free: Swap butter for a high-quality non-dairy stick or vegan butter and use a dairy-free sour cream alternative. Note that flavor and texture will differ slightly.

Presentation tips

For clean slices, chill the loaf slightly before slicing and use a serrated knife in a gentle sawing motion.
Garnish with thin lime slices, extra zest, or lightly toasted coconut for a professional finish.
If serving at a buffet, pre-slice and arrange on a platter with little flags or labels noting "Key Lime Pound Cake" so guests know what to expect.

Safety and ingredient notes

Use room-temperature eggs and butter for proper creaming and emulsification. Cold eggs can cause the batter to curdle, while cold butter won’t cream well.
Fresh key limes, when available, provide the best aromatic quality; if you must substitute, compensate with additional zest.

Final thoughts before you bake
This Moist Tangy Key Lime Pound Cake is a dependable crowd-pleaser—simple to prepare, richly flavored, and adaptable to many serving styles. Whether you’re baking for nostalgia or to impress company, it strikes a lovely balance between comfort and citrusy sophistication.

Conclusion

If you’d like more citrus-forward cake inspiration, try the delightful Delicious Lime Cake recipe on Lemon8 for a family-friendly twist. For a different presentation that emphasizes the same key lime flavor in an ornate shape, consider the Famous Key Lime Bundt Cake from We Take The Cake.