Zesty Key Lime Pound Cake with Sweet Lime Glaze

Serve: Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze: You can freeze the unglazed cake for up to 3 months. Wrap tightly in plastic wrap and foil.

Variations
Coconut Lime: Add ½ cup shredded coconut to the batter for a tropical twist.

Mini Cakes: Bake in mini Bundt pans for personal-sized servings—adjust baking time to 30–40 minutes.

Glaze Swap: Try a cream cheese lime glaze for a tangier topping.

FAQ
Can I use regular limes instead of key limes?
Yes, though key limes have a more intense flavor. Regular limes work well in a pinch.

What can I use instead of sour cream?
Plain Greek yogurt is a great substitute.

Why is my cake dry?
Overbaking is usually the culprit. Check for doneness around 75 minutes, and cover with foil if the top is browning too quickly.