There is something truly irresistible about a cake that perfectly balances tangy citrus with rich, buttery texture, and that is exactly what the Key Lime Pound Cake Recipe delivers. This delightful dessert brings together the zesty brightness of fresh key lime juice and zest with the comforting density of a classic pound cake. Whether you’re celebrating a special occasion or just craving a sweet treat with a sunny twist, this cake is guaranteed to brighten your day and impress your guests with its moist crumb and luscious glaze.
Ingredients You’ll Need
Ingredients You’ll Need
This Key Lime Pound Cake Recipe keeps things straightforward with a handful of pantry staples and fresh key lime essentials that each play a crucial role in taste and texture. Every ingredient is chosen to create that perfect moist, tender crumb with a refreshing citrus punch that makes this cake truly unique.
- 1 cup unsalted butter, softened: Butter is the backbone of any pound cake, providing richness and tenderness.
- 2½ cups granulated sugar: Sweetness that balances the tartness of the lime perfectly.
- 5 large eggs: Eggs add structure and help create that dense, moist cake crumb.
- 3 cups all-purpose flour: The cake’s foundation, giving it that ideal pound cake texture.
- ½ teaspoon baking powder: Just enough to give a slight lift without sacrificing traditional density.
- ½ teaspoon salt: Enhances flavor and balances sweetness.
- 1 cup whole milk: Adds moisture and richness for a perfectly soft crumb.
- ¼ cup fresh key lime juice: The star ingredient, infusing the cake with bright citrus flavor.
- 1 tablespoon key lime zest: Intensifies lime aroma and adds a subtle texture contrast.
- 1 teaspoon vanilla extract: Rounds out the flavor with warm, sweet notes.
- For the glaze: 1 cup powdered sugar and 2–3 tablespoons key lime juice – creates a sweet and tangy finish.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking. This preparation is key for that perfect presentation and easy serving.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step is essential as it incorporates air, helping your pound cake achieve a wonderful texture while balancing the rich lime flavors.
Step 3: Add Eggs Gradually
Next, add the eggs one at a time, beating well after each addition. This gradual mixing helps the batter emulsify properly, contributing to that dense but tender crumb that pound cake enthusiasts love.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients separately ensures they are evenly distributed throughout the batter, which helps every bite have the perfect texture and flavor.
Step 5: Combine Wet Ingredients
In a separate bowl, mix the whole milk, fresh key lime juice, key lime zest, and vanilla extract. This lovely lime mixture brings the zesty, fresh citrus flavor into the cake that makes this recipe so special.
Step 6: Alternate Adding Dry and Wet Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the lime and milk mixture, beginning and ending with the flour. Mix just until combined to prevent overworking the batter, which keeps the cake tender and moist.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Baking low and slow ensures the cake cooks evenly and retains moistness.
Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Then whisk together the powdered sugar and key lime juice for the glaze, drizzling it generously over the cooled cake. This glaze adds a shiny, tangy finish that perfectly complements the cake’s sweetness.
How to Serve Key Lime Pound Cake Recipe
Garnishes
Enhance the already beautiful cake with simple garnishes like thin slices of lime, edible flowers, or a sprinkle of additional lime zest over the glaze. These touches add color, texture, and an extra burst of citrus aroma.
Side Dishes
Serve your Key Lime Pound Cake Recipe alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Fresh berries or a berry compote can also make lovely accompaniments, balancing the citrus note with natural sweetness.
Creative Ways to Present
For a fun twist, serve slices of the cake in clear glass dessert cups layered with whipped cream and fresh berries for a tropical trifle effect. You might also turn slices into mini cake sandwiches by adding a layer of lime or coconut frosting in the middle.
Make Ahead and Storage
Storing Leftovers
Leftover Key Lime Pound Cake can be kept at room temperature, tightly wrapped or stored in an airtight container, for up to 3 days. Keeping it covered prevents the cake from drying out while preserving its moist texture and vibrant lime taste.
Freezing
To enjoy this delightful cake later, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain its freshness and flavor.
Reheating
If you prefer your slice warm, gently reheat in the microwave for 15 to 20 seconds or pop it in a low oven at 300°F (150°C) for about 10 minutes. This will revive that freshly baked texture without drying it out.
FAQs
Can I use regular lime instead of key lime in this recipe?
Absolutely! Although key limes have a unique tartness and aroma, regular limes make a fine substitute and will still provide that fresh citrus flavor that makes this pound cake special.
What type of pan works best for baking this cake?
A 10-inch bundt pan is ideal as it provides even heat distribution and creates an elegant shape that’s perfect for serving. However, you can also bake it in a loaf pan with adjusted timing.
How can I make the cake more lime-flavored?
For extra lime zest, simply add more lime zest to the batter or drizzle extra lime glaze over the cake before serving. This will intensify the citrus brightness throughout the cake.
Is this Key Lime Pound Cake Recipe suitable for vegetarians?
Yes! This recipe contains no meat or animal-derived gelatin, making it a perfect vegetarian-friendly dessert option to enjoy guilt-free.
Can I prepare the batter ahead of time?
For the best results, it’s recommended to bake the batter immediately after preparation. If needed, you can refrigerate the batter for a few hours, but give it a gentle stir before baking.
Final Thoughts
There’s nothing quite like sharing a slice of freshly baked Key Lime Pound Cake Recipe with friends or family. The bright, zesty lime flavor paired with that classic, buttery pound cake texture makes every bite a little celebration. I hope you enjoy making and savoring this delicious dessert as much as I do—happy baking!
Print
Key Lime Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Key Lime Pound Cake is a moist and flavorful dessert featuring the tangy zest of fresh key limes. Made with a classic pound cake base, it is elevated by a refreshing key lime glaze that adds a perfect citrusy finish. Ideal for summer gatherings or any occasion, this cake offers a delightful balance of sweet and tart flavors in every slice.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process incorporates air and provides structure.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition to ensure an even batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In another bowl, combine the whole milk, fresh key lime juice, key lime zest, and vanilla extract to prepare the flavorful liquid component.
- Mix Batter: Gradually add the dry ingredients to the butter and sugar mixture, alternating with the wet milk and lime mixture. Begin and end with the flour mixture. Mix gently until just combined to prevent overworking the batter.
- Bake: Pour the batter into the prepared bundt pan and smooth out the top. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully remove it and place it on a wire rack to cool completely, preventing sogginess from residual heat.
- Prepare Glaze: Whisk the powdered sugar and 2 to 3 tablespoons of key lime juice together until smooth and slightly thickened.
- Glaze Cake: Drizzle the prepared glaze evenly over the cooled cake. Let it set to achieve a glossy finish before slicing and serving.
Notes
- To intensify the lime flavor, consider adding extra key lime zest to the batter or glaze.
- This cake stays fresh at room temperature for up to 3 days.
- You can refrigerate the cake, covered, for up to one week to extend its freshness.
