Buttermilk Lime Pound Cake

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Buttermilk lime pound cake offers a tangy twist on a classic dessert. Moist and rich, it blends the refreshing zest of lime with the creamy texture of buttermilk for a delightful treat.

buttermilk lime pound cake

This Buttermilk Lime Pound Cake tastes like the marriage of an all butter pound cake with a key lime pie – and oh what a beautiful marriage it is! I hope you’ll get to make this soon, it would be the perfect finishing note to any spring or summer meal.

What You’ll Need to Make Buttermilk Lime Pound Cake:

ingredients for buttermilk lime pound cake

You’ll need:

  • All Purpose Flour
  • Sugar
  • Lime Juice
  • Vanilla
  • Buttermilk
  • Butter
  • Baking Powder
  • Eggs
  • Salt

For the Glaze:

  • Lime juice
  • Confectioner’s sugar
  • Milk

Helpful Kitchen Tools:

How to Make Buttermilk Lime Pound Cake:

place butter and sugar in a bowl

Place butter and sugar in a mixing bowl.

beat until fluffy. add egg

Beat the the butter and sugar until fluffy, then add the eggs. 

Now, most pound cake recipes call for adding your eggs one at a time, beating well after each addition. You are more than welcome to do it that way, but I find that it is also just fine if you put them in all at once.

Mix this up again until well blended.

mix together the rest of the wet ingredients

While that is mixing up, we need to stir together the rest of our wet ingredients: combine buttermilk, lime juice, and vanilla and stir together.

combine the dry ingredients

Now to combine the dry ingredients…

In a mixing bowl, stir together your flour, baking powder, and salt.

add dry ingredients to the wet and combine

Now you have two choices: You can go the traditional route and alternate adding a little of the wet ingredients and a little of the dry, then mix,and continue until everything is added in and all well mixed and smooth, OR you can add all the wet ingredients to the dry ingredients and then beat until well combined. I find that either works fine in this case!

Scrape down the sides and beat some more, about 3 minutes total. And you have your batter!

spray bundt pan

Spray a bundt pan with nonstick spray.

If you have a thinner pan or one prone to sticking, you might want to coat it with shortening and then sprinkle it with flour.

add batter to bundt pan

This Buttermilk Lime Pound Cake is a thick cake batter so I kind of spoon mine into the pan and then smooth it out with the back of the spoon.

bake at 325

Bake at 325 for 1 hour and 15 minutes 🙂 Insert a toothpick into the center of the cake and if it comes out clean, your cake is done.

After the cake is done, let it sit in the pan for 10 minutes and then turn out onto a plate.

turn out cake onto cooling rack

For the Glaze:

confectioner's sugar in a bowl

If you want to make a glaze, all you have to do is put about 1 1/2 cups of confectioner’s sugar in a measuring cup.

Add 1 tablespoon of lime juice and 1 tablespoon of milk and stir for a few minutes.

The lumps will come out and it will get all smooth, so stir patiently! If it needs more liquid, add another 1/2 tablespoon or so of milk but be sure you add the milk just a little bit or so at a time because we want this to be the consistency of glue…it can get too thin really fast.

No worries though, if it gets too thin, just add more confectioner’s sugar.

Pour the glaze over the buttermilk lime pound cake

Slowly pour over your buttermilk lime pound cake cake until it is all glazed.

glazed buttermilk lime pound cake

Allow to dry for about ten minutes, or until glaze is hard.

slice cake

Slice cake and enjoy!

buttermilk lime pound cake

Grab a slice of this delicious Buttermilk Lime Pound Cake while you can!

Other Recipes You Might Like:

Mini Bundt Cakes

Red Velvet Bundt Cake

Coconut Lime Cookies

Key Lime Cupcakes

Coconut Lime Sheet Cake

slice cake

Buttermilk Lime Pound Cake

This Buttermilk Lime Pound Cake tastes like the marriage of an all butter pound cake with a key lime pie - and oh what a beautiful marriage it is!
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 4
Calories: 563kcal


  • 1 +1/2 cups butter at room temp
  • 2 cups sugar
  • 6 eggs
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/4 cup bottled lime juice
  • 1 teaspoon vanilla


  • 1 tablespoon lime juice
  • 3-4 tablespoons milk
  • 1 +1/2 cup confectioner's sugar


  • Place butter and sugar in large mixing bowl. Mix until light and fluffy.
  • Add eggs and mix until well incorporated.
  • In a separate bowl, stir together flour, baking powder, and salt. In another bowl, stir together milk, lime juice, and vanilla.
  • Add wet and dry ingredients to cake batter. Mix for 2-3 minutes, scraping down sides as needed, until fully incorporated and well blended. Add a few drops of green food coloring, if desired, and mix again.
  • Pour batter into well greased bundt pan and bake at 325 for 1 hour and 15 minutes.
  • Allow to cool for 10 minutes before turning out onto cake plate.

For the Glaze

  • Place all glaze ingredients in a cup and stir together for a few minutes until smooth. If glaze is too thin, add another tablespoon or so of confectioner's sugar. If glaze is too thick, add more milk in 1/2 tablespoon increments until it is of the desired consistency. Pour over cooled cake. Enjoy!


Calories: 563kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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  1. Christy, I am hoping you will verify that you meant baking powder not baking soda?? I just made this cake and it didn’t rise much at all. I always test my baking powder and it was great– bubbled away happily, so that’s not the problem. I wondered about powder v. soda when I was mixing it, because I thought you usually added baking soda when you use buttermilk or anything acidic in a cake.

  2. I was gong to make this for company this past weekend but since hubby isn’t fond of lime, I made it with lemon and the zest of one lemon in it. Hubby thought it was the best lemon pound cake ever. Next time will probably make it with key lime instead of regular lime for that extra zing key lime gives. Only problem with that is I’ll eat it all myself!!
    Thanks for another great recipe.

  3. First of all, Christy, I’m so sad to hear your grandma died. Both of my grandmas are long gone and it isn’t the same without them. At least my grandfathers are both still here!

    As for the cake, it looks great. We’re crazy about the 7 Up cake (my husband is the dessert king and it is one of his favorites, he’s even made it by himself!) so will certainly have to try out a lime bundt! Yum! And I’m going to look into that pan of yours. Don’t remember what brand my bundt pan is but it’s evil and holds onto cake like crazy. To the point that when I baked a cake for the state fair (the 7 Up one, incidentally!), it came out of the pan in pieces and my poor husband had to eat it instead!

  4. Christy, I just want to say how much I appreciate what you do. What a blessing it is to read your blog, be tempted by your beautiful and yummy creations and be encouraged and uplifted by God’s word. You are a sweet southern treasure and I just want you to know that your hard work and dedication doesn’t go unnoticed.

  5. Christy, I was so sorry to hear about your grandma. May God strengthen and comfort you and your family as only He can .You are in my thoughts and prayers.

  6. In the oven baking now! Hope it turns out well cause I have promised the neighbors and my father-in-law some!

  7. Made this yesterday for my husband’s birthday. Very good – just tart enough but still has the wonderful pound cake flavor. I used buttermilk in my glaze also. Thanks for another keeper!

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