Why You’ll Love This Recipe
Key Lime Pound Cake is a luscious twist on the classic Southern pound cake, infused with the zesty brightness of key lime juice and zest. This moist, buttery cake has a tender crumb and a citrusy glaze that enhances every bite. Perfect for spring and summer gatherings, this cake brings a refreshing tanginess that’s both rich and invigorating.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttereggskey lime juicekey lime zestbaking powderbaking sodasaltbuttermilkvanilla extractconfectioners’ sugar (for the glaze)
directions
Preheat your oven to 325°F (163°C) and grease and flour a bundt or loaf pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the key lime juice, zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with flour.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare a glaze by mixing confectioners’ sugar with key lime juice until smooth, then drizzle over the cooled cake.
Servings and timing
This recipe yields approximately 12-14 slices.
Preparation time: 20 minutes
Baking time: 60-70 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 50 minutes to 2 hours
Variations
Add shredded coconut to the batter for a tropical flair.
Substitute lemon or orange juice for a different citrus profile.
Top with whipped cream and fresh berries for a decadent presentation.
Use mini bundt pans for individual servings.
storage/reheating
Store Key Lime Pound Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze for up to 3 months.
Bring to room temperature before serving or warm slightly in the microwave for 10-15 seconds.
FAQs
Can I use regular limes instead of key limes?
Yes, but the flavor will be slightly less floral and more tart.
Why is my cake dry?
Be sure not to overbake and measure ingredients accurately, especially flour.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
How do I prevent the cake from sticking to the pan?
Grease thoroughly and dust with flour, especially in a bundt pan.
Can I double the recipe?
Yes, but use two pans and monitor baking times carefully.
What can I serve this with?
Whipped cream, berries, or even a scoop of vanilla ice cream pair beautifully.
Conclusion
Key Lime Pound Cake is a vibrant and moist dessert that’s perfect for any occasion. With its buttery texture and citrus zing, it’s a delightful treat that will impress guests and brighten your dessert table. Whether for a picnic, holiday, or just because, this cake is a must-try for lime lovers.
Print
Key Lime Pound Cake
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist, tangy pound cake infused with fresh key lime juice and zest, topped with a sweet lime glaze.
Ingredients
- 2 cups (240 g) all‑purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- Zest of 4 key limes (about 2 Tbsp)
- ½ cup (120 ml) key lime juice (fresh)
- 2 tsp vanilla extract
- ½ cup (120 ml) sour cream
- For the glaze: 1 cup (120 g) powdered sugar, 2–3 Tbsp key lime juice
Instructions
- Preheat oven to 325 °F (165 °C). Grease and flour a 9×5‑inch loaf pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in key lime zest, lime juice, and vanilla extract until combined.
- Alternate adding dry ingredients and sour cream, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into prepared pan and smooth top. Bake 60–70 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk powdered sugar and key lime juice to make glaze. Drizzle over cooled cake. Slice and serve.
Notes
- Make ahead: Cake keeps well, tightly wrapped, up to 3 days at room temperature.
- For extra zing, increase zest by 1 tsp and juice by 1 Tbsp.
- Substitute Greek yogurt for sour cream if desired.
- Let the cake cool fully before glazing to prevent runny glaze.