Tangy Key Lime Pound Cake

Indulge in the vibrant, zesty flavor of this exquisite Key Lime Pound Cake. Perfectly balanced with a sweet-tart profile, this dense and moist cake is the ideal grand finale to any meal. Its rich texture and refreshing citrus notes are simply irresistible, guaranteed to earn rave reviews from friends and family alike!

There’s something uniquely satisfying about a beautifully baked cake served from a single Bundt or tube pan. These cakes effortlessly feed a crowd, offering a generous, comforting slice without the fuss of multiple layers. A simple, refreshing drizzle of icing transforms an Easy Pound Cake Recipe into a showstopper, delighting both the baker and everyone lucky enough to enjoy a slice!

What is Key Lime Pound Cake?

At its heart, a pound cake is a classic American dessert renowned for its dense, buttery texture and rich flavor. Historically, it earned its name from the original recipe, which called for a pound each of butter, sugar, eggs, and flour. This simple yet robust foundation creates a cake that is incredibly moist and satisfying, with a tender crumb that holds up beautifully.

Our Key Lime Pound Cake takes this beloved classic to new heights by infusing it with the distinct, bright flavor of Key limes. Unlike their larger Persian counterparts, Key limes offer a unique tartness and aromatic zest that adds an unparalleled freshness to the cake. The result is a pound cake that combines the comforting richness of tradition with an invigorating citrus twist, making it a perfect treat for any occasion, from casual family dinners to elegant holiday gatherings.

Why You’ll Fall in Love with This Key Lime Pound Cake

There are countless reasons why this Key Lime Pound Cake deserves a spot in your baking repertoire. It’s more than just a dessert; it’s an experience, a delightful fusion of classic comfort and vibrant flavor that promises to impress.

• Unforgettable Flavor Profile: The sweet-tart punch of Key limes is truly exceptional. We incorporate fresh Key lime zest into the batter and fresh Key lime juice into both the cake and its luscious glaze. This ensures every bite delivers an explosion of bright, citrusy goodness that perfectly complements the cake’s rich, dense crumb. It’s a taste sensation that lingers long after the last crumb is gone.
• Perfect for Every Season and Occasion: While this cake shines during Key lime season or as a festive green-hued treat for St. Patrick’s Day, its refreshing taste makes it ideal year-round. Craving a taste of sunshine in winter? This cake delivers. Hosting a summer barbecue? It’s a light yet satisfying finish. And if Key limes aren’t available, don’t worry – regular limes make an excellent substitution, allowing you to enjoy this scrumptious dessert any time.
• A Simple Path to Baking Success: Despite its impressive appearance and gourmet taste, this pound cake recipe is surprisingly straightforward. It doesn’t require intricate techniques or complicated layering. The beauty of a Bundt or tube pan cake lies in its simplicity – one pan, minimal fuss, and a stunning presentation every time. This makes it an ideal choice for both seasoned bakers and those new to the kitchen.
• A Truly Crowd-Pleasing Dessert: Pound cakes are inherently designed to feed a gathering, and this Key Lime version is no exception. Its generous size and universally appealing flavor mean there’s always enough to share, and everyone will be asking for the recipe. Prepare for compliments and requests for seconds!
• The Best of Both Worlds: This cake boasts a tight, fine crumb that is characteristic of a classic pound cake, yet it remains incredibly moist and tender. The careful balance of ingredients, combined with the vibrant citrus notes, creates a dessert that feels both wholesome and wonderfully indulgent. Its very pale green hue (if you use your imagination, or a tiny drop of food coloring!) also adds a touch of whimsical charm.

Reader Endorsement:

From Kristin via Pinterest: “This is by far the best pound cake I’ve ever made. It was so moist. Don’t skip the icing, it perfectly balances out the flavors.”

Expert Baking Tips for the Perfect Pound Cake

Creating a truly exceptional pound cake, especially one as flavorful as our Key Lime version, relies on understanding a few key principles. The name itself, Pound Cake, gives the first clue this is no light and airy dessert. Its heritage comes from a time when a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour were the main ingredients, forming a rich and dense cake. Modern recipes, like this one, adapt that basic formula for enhanced flavor and texture.

• Beyond the Basics: Ingredient Adaptations: While the traditional pound cake formula is classic, don’t be afraid to experiment. In this Key Lime Pound Cake, for instance, a portion of the butter is swapped for shortening. This clever substitution contributes to an incredibly moist crumb and a slightly lighter texture, while the lime zest and juice are added for that signature citrus flavor. Each ingredient plays a crucial role in the final outcome.
• PRO-Tip: Flawless Pan Preparation is Non-Negotiable: For a pound cake that slides out of its pan looking picture-perfect, proper pan preparation is essential. Whether you’re using a tube pan or a decorative Bundt pan, generously grease every nook and cranny with shortening, then dust thoroughly with flour. Tap out any excess flour over the sink or garbage can. This creates a non-stick barrier that guarantees an easy release and beautifully defined edges.
• Prep Work Pays Off: Read and Rest: Before you even think about cracking an egg, read through the entire recipe. Familiarizing yourself with the steps will prevent last-minute rushes and mistakes. Equally important is allowing your butter and eggs to come to room temperature. This crucial step ensures they emulsify properly with the sugar, creating a smooth, homogenous batter that holds more air, leading to a finer, more tender crumb. Cold ingredients can result in a lumpy batter and a denser, tougher cake.
• The Art of Creaming: Don’t Rush It: If you have one, a stand mixer is your best friend for pound cake. Use it to beat the room-temperature butter (and shortening in this recipe) until it’s light, fluffy, and creamy. This process incorporates air into the fat, which is essential for the cake’s structure and tenderness. Be patient; this step often takes several minutes and is key to a superior pound cake.
• Quality Ingredients, Accurate Measurements: Baking is a science, and precision matters. Use brand-name ingredients when possible, as their consistency can impact results. For example, some off-brand butters can contain more water, affecting the final texture. Always measure your ingredients accurately, especially flour, by spooning it into your measuring cup and leveling it off, rather than scooping directly.
• PRO-Tip: Eggs One at a Time for Stability: When adding eggs to your creamed butter and sugar, do so one at a time. Beat thoroughly after each addition until just blended before adding the next. This allows each egg to fully incorporate into the mixture, creating a stable emulsion and preventing the batter from curdling. Once the last egg is incorporated, be careful not to overbeat, as this can develop the gluten too much, leading to a tough cake.
• Bake Evenly, Check Thoroughly: Always bake your pound cake in the middle rack of your oven. This ensures even heat distribution, preventing the bottom from burning or the top from browning too quickly. To check for doneness, insert a wooden skewer or toothpick into the very center of the cake. If it comes out clean with no wet batter attached, your cake is perfectly baked.
• The Cooling Game: Patience is a Virtue: Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes. This allows the cake to firm up slightly, making it less likely to break when inverted. After 15 minutes, carefully invert the pan onto the wire rack and remove the cake. Let it cool completely to room temperature before drizzling with the luscious Key lime icing. Applying icing to a warm cake will cause it to melt and absorb, rather than form a beautiful glaze.

Frequently Asked Questions: All About Limes

Serving and Storage Suggestions

This Key Lime Pound Cake is delightful on its own, but a few simple additions can elevate the experience even further. Serve slices with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a scattering of fresh berries like raspberries or blueberries. The tartness of the berries beautifully complements the cake’s citrus notes.

For storage, keep your pound cake at room temperature in an airtight container for up to 3-4 days. For longer freshness, you can refrigerate it for up to a week. To freeze, wrap individual slices or the whole cooled cake tightly in plastic wrap, then aluminum foil. It will keep in the freezer for up to 2-3 months. Thaw at room temperature before serving for the best texture and flavor. This makes it an excellent make-ahead dessert!

You May Also Like:

• Cranberry Orange Pound Cake from Belly Full
• Sour Cream Pound Cake
• Best Pound Cake
• Glazed Lemon Pound Cake
• Plus more of my Best Homemade Cake Recipes

The Recipe:

Key Lime Pound Cake

Prep Time
30 minutes

Cook Time
1 hour 20 minutes

Total Time
1 hour 50 minutes

Yield
16 servings

A perfectly dense, fine crumb pound cake flavored with lime zest and Key lime juice

Ingredients

Cake:

• 1 cup butter, at room temperature
• ½ cup shortening
• 3 cups sugar
• 6 eggs, at room temperature
• 3 cups flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ¼ cup fresh Key lime juice

Frosting:

• 1 ½ cups powdered sugar, sifted
• 1 ½ tablespoons fresh Key lime juice
• 1 ½ tablespoons water
• 2 teaspoons melted butter
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 325°.
2. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
3. Gradually add sugar, beating at medium speed until light and fluffy.
4. Add eggs, 1 at a time, beating just until blended after each addition.
5. Whisk together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
6. Stir in vanilla, lime zest, and lime juice.
7. Pour batter into a greased and floured 10-inch solid tube pan.
8. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack.
9. Whisk together powdered sugar, Key lime juice, water, melted butter, and vanilla until smooth.
10. Scrape the frosting into a quart Ziploc bag, seal, and snip the tip off one corner. Drizzle back and forth over the top of the cake.

Notes

Recipe adapted from Southern Living.

Make sure your baking powder is fresh and active. It isn’t used as much as baking soda and will need to be replaced if near the expiration date or your cake may not rise properly.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 471Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 106mgSodium: 162mgCarbohydrates: 67gFiber: 1gSugar: 48gProtein: 5g

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