This Key Lime Pound Cake with Lime Infused Olive Oil bakes up with a tender, buttery crumb, tangy key lime zest, silky vanilla, and a sweet glaze that settles into every golden slice. The Lime Infused Olive Oil brings real lime zest brightness that rounds out the citrus and gives the cake a clean, vibrant finish, making it a lovely choice for brunch, afternoon coffee, holiday dessert tables, or any dinner party where you want something sunny and memorable. It is the kind of cake people ask for again.
Key Lime Pound Cake with Lime Infused Olive Oil
Bright key lime, buttery pound cake, and a glossy lime-kissed crumb come together in a sunny dessert that feels cheerful, rich, and easy to love.
Ingredients
Equipment
Method
Instructions
- 1. Preheat the oven to 325°F. Grease and flour a 9x5-inch loaf pan or 10-cup Bundt pan.
- 2. In a large bowl, cream the butter and sugar together until pale and fluffy.
- 3. Beat in the eggs one at a time, mixing well after each addition.
- 4. Mix in the Lime Infused Olive Oil, sour cream, key lime juice, key lime zest, and vanilla until the batter looks smooth.
- 5. In a separate bowl, whisk together the flour, baking powder, and salt.
- 6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, and mix just until combined.
- 7. Spoon the batter into the prepared pan and smooth the top.
- 8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 9. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- 10. Whisk the powdered sugar, key lime juice, Lime Infused Olive Oil, and lime zest together until smooth, then drizzle over the cooled cake.
Notes
For the brightest flavor, use fresh key lime juice and zest. If you do not have key limes, regular limes work well, though the flavor will be a little sharper. Let the glaze set before slicing for cleaner pieces.
Tried this recipe?
Let us know how it was!Recipe Tips
- Bring the butter, eggs, and sour cream to room temperature so the batter mixes smoothly.
- Rub the lime zest into the sugar before mixing for a brighter citrus aroma.
- Stop mixing as soon as the flour disappears to keep the crumb soft and even.
- Let the cake cool in the pan before turning it out so it holds its shape well.
Serving Suggestions
- Serve thick slices with fresh berries for a fresh, colorful dessert plate.
- Add a spoonful of whipped cream for an extra-soft finish.
- Pair with hot coffee or iced tea for an easy afternoon treat.
- Dress it up with thin lime slices when serving for guests.
Storage
- Store covered at room temperature for up to 3 days.
- For longer storage, wrap tightly and refrigerate for up to 5 days.
- Freeze individual slices for up to 2 months and thaw at room temperature.
Variations
- Swap the glaze for a simple dusting of powdered sugar.
- Add a handful of blueberries to the batter for a berry-lime twist.
- Use Meyer lemon zest along with the lime for a softer citrus profile.
- Finish with toasted coconut for a tropical edge.
