Every summer, my mom would whip up her famous Key Lime Pound Cake when the key limes were just right—bright, tangy, and bursting with flavor. The scent of citrus and butter baking together would fill our house, and the first slice always felt like a celebration of sunshine. It became our family's signature dessert for picnics and porch sittings.
This cake is rich, buttery, and perfectly balanced with the zippy freshness of key limes. Topped with a sweet-tart glaze that adds just the right amount of zing, it’s the kind of treat that makes people ask for seconds (and the recipe!).
Why You’ll Love This Recipe
- Bright and Zesty Flavor: Key lime adds a refreshing citrus note.
- Soft and Buttery Texture: Classic pound cake richness in every bite.
- Beautiful for Entertaining: Glaze and zest make it look bakery-quality.
- Versatile Bakeware Options: Works in loaf or bundt pans.
- Make-Ahead Friendly: Tastes even better the next day.
- Crowd Pleaser: A unique twist on traditional pound cake.
Ingredients You'll Need
For the Pound Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoon key lime zest (or regular lime zest)
- 1 tablespoon key lime juice (from 4–6 key limes or 1 regular lime)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
For the Key Lime Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoon key lime juice (adjust for consistency)
- 1 teaspoon key lime zest (optional, for garnish)
Ingredient Tips:
- Freshly squeezed key lime juice gives the best flavor.
- You can substitute regular lime juice if key limes aren’t available.
Step-by-Step Instructions
Preheat and Prepare
Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or bundt pan. Tip: Use baking spray with flour for easy release.
Cream Butter and Sugar
In a large bowl, cream the butter and sugar together until light and fluffy (3–4 minutes). Tip: This incorporates air, helping the cake rise.
Add Eggs and Lime
Beat in eggs one at a time, mixing well after each addition. Stir in key lime zest and juice. Tip: Room-temperature eggs mix more evenly into the batter.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Tip: Sifting helps prevent clumps and ensures a uniform texture.
Combine Wet and Dry
Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
Bake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Tip: Check at 60 minutes and tent with foil if browning too quickly.
Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Tip: A fully cooled cake helps the glaze set beautifully.
Make and Apply Glaze
Whisk powdered sugar with 2–3 tablespoon of key lime juice until smooth and pourable. Drizzle over the cooled cake and garnish with lime zest. Tip: Let the glaze set before slicing for a clean presentation.
Serving and Storage Tips
Serve slices on their own or with fresh berries and whipped cream. It pairs beautifully with tea or a glass of lemonade.
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Freeze leftover slices by wrapping individually and storing in a zip-top bag for up to 2 months.
Helpful Notes
- Bundt Pan Beauty: A bundt pan makes it extra impressive for guests.
- Add Coconut: Mix in a half cup of shredded coconut for a tropical twist.
- Room Temperature Ingredients: Ensure everything is at room temp for the smoothest batter.
- Don’t Skip the Zest: It adds intense lime flavor that juice alone can’t match.
Frequently Asked Questions
- Can I use regular lime instead of key lime?
Yes! Regular lime works fine and still tastes delicious. - Why is my cake dry?
It may be overbaked. Check for doneness early and remove as soon as a toothpick comes out clean. - Can I double this recipe?
You can, but it’s best to bake in separate pans to ensure even baking. - Can I use buttermilk instead of whole milk?
Yes, it will add a slight tang and moisture. - What’s the best way to zest a lime?
Use a microplane and only zest the green part—avoid the bitter white pith. - Can I skip the glaze?
You can, but it adds an extra punch of lime and a pretty finish. - How do I prevent sticking in a bundt pan?
Grease and flour thoroughly, or use baking spray made for bundt pans.
Final Thoughts
Key Lime Pound Cake is like a slice of sunshine on a plate—tart, sweet, and irresistibly buttery. It’s the kind of dessert that feels just right for spring and summer, or whenever you need a bright spot in your day.
Have you tried baking with key limes before? I'd love to hear your favorite citrus dessert ideas!
Ingredients
For the Pound Cake:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoon key lime zest or regular lime zest
- 1 tablespoon key lime juice from 4–6 key limes or 1 regular lime
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk at room temperature
For the Key Lime Glaze:
- 1 ½ cups powdered sugar
- 2 –3 tablespoon key lime juice adjust for consistency
- 1 teaspoon key lime zest optional, for garnish
Ingredient Tips:
- Freshly squeezed key lime juice gives the best flavor.
- You can substitute regular lime juice if key limes aren’t available.
Instructions
Preheat and Prepare
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan. Tip: Use baking spray with flour for easy release.
Cream Butter and Sugar
- In a large bowl, cream the butter and sugar together until light and fluffy (3–4 minutes). Tip: This incorporates air, helping the cake rise.
Add Eggs and Lime
- Beat in eggs one at a time, mixing well after each addition. Stir in key lime zest and juice. Tip: Room-temperature eggs mix more evenly into the batter.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt. Tip: Sifting helps prevent clumps and ensures a uniform texture.
Combine Wet and Dry
- Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
Bake
- Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Tip: Check at 60 minutes and tent with foil if browning too quickly.
Cool
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Tip: A fully cooled cake helps the glaze set beautifully.
Make and Apply Glaze
- Whisk powdered sugar with 2–3 tablespoon of key lime juice until smooth and pourable. Drizzle over the cooled cake and garnish with lime zest. Tip: Let the glaze set before slicing for a clean presentation.
Notes
- Bundt Pan Beauty: A bundt pan makes it extra impressive for guests.
- Add Coconut: Mix in a half cup of shredded coconut for a tropical twist.
- Room Temperature Ingredients: Ensure everything is at room temp for the smoothest batter.
- Don’t Skip the Zest: It adds intense lime flavor that juice alone can’t match.
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