This Key Lime Pound Cake is all about bold citrus flavor and rich, buttery texture. If you’re craving a dessert that’s bright, moist, and satisfying, you’re in the right place. With fresh key lime juice and zest packed into every bite, this cake delivers a refreshing twist on a classic. Whether it’s for a family gathering or a midweek treat, this recipe hits the sweet spot between tangy and sweet.
Why You’ll Love This Recipe
• Bursting with fresh citrus flavor from real key limes
• Soft, dense texture that stays moist for days
• Simple ingredients that you likely already have at home
• Perfect for spring and summer events or anytime you need a zesty pick-me-up
• Topped with a sweet-tart glaze that enhances the lime kick
• Unique blend of butter and shortening creates the perfect crumb
• Comes together easily with clear, foolproof steps
• Sure to impress guests without requiring advanced baking skills
Ingredients Needed
For the Cake
- ¼ cup fresh Key lime juice
- 3 cups of all-purpose flour
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 1 cup unsalted butter, softened to room temperature
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 6 large eggs, make sure they’re at room temperature
- 1 cup whole milk, brought to room temperature naturally
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lime zest, from about two to three limes
For the Key Lime Glaze
- 1 and ½ cups powdered sugar, sifted to remove lumps
- 3 tablespoons fresh Key lime juice
- ½ teaspoon vanilla extract
How to Make Key Lime Pound Cake
Preheat and Prepare the Pan
Set your oven to 325°F (160°C). Take a 10-inch bundt pan and coat it thoroughly with butter or baking spray. Dust it lightly with flour to prevent the cake from sticking, making sure to get into all the curves and edges.
Mix the Dry Ingredients
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Whisk until evenly blended, then set aside.
Cream Butter, Shortening, and Sugar
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, beat the softened butter with the shortening until smooth and creamy. Gradually add the sugar and continue beating for about three to five minutes until the mixture turns pale and fluffy.
Add the Eggs One at a Time
Crack in the eggs, adding them one by one. Beat well after each addition, just until the yolk disappears. Avoid overmixing to keep the batter light.
Combine Wet and Dry Components
In a small bowl, stir together the milk, vanilla extract, lime zest, and fresh Key lime juice. With your mixer on low speed, begin adding the flour mixture and milk mixture alternately. Start and end with the dry ingredients. Mix gently after each addition just until combined. Stop as soon as everything is incorporated to prevent a dense texture.
Fill the Bundt Pan
Spoon the batter evenly into the prepared pan. Tap the pan gently on your countertop a few times to release any trapped air bubbles.
Bake the Cake
Place the pan in the center of the preheated oven. Bake for 75 to 80 minutes, or until a wooden skewer or toothpick inserted into the deepest part comes out clean or with only a few moist crumbs.
Cool Inside the Pan First
Once baked, let the cake sit in the pan on a wire rack for about 10 to 15 minutes. This resting time helps it firm up and makes it easier to remove from the mold.
Invert and Cool Completely
After the brief rest, carefully turn the cake out onto a cooling rack. Let it cool completely before adding any glaze.
Make the Glaze
While the cake cools, whisk together the sifted powdered sugar, fresh Key lime juice, and vanilla extract in a small bowl. Stir until the glaze becomes smooth and pourable. If it’s too thick, add a few drops of lime juice. If it’s too runny, mix in a little more sugar
Glaze the Cake
Once the cake is fully cooled, drizzle the glaze generously over the top and sides. You can also use a brush to apply it more evenly if preferred.
Serve and Enjoy
Slice the cake with a serrated knife and serve fresh. Each slice will have a soft crumb with a bright citrusy finish.
Expert Baking Tips & Troubleshooting
Avoiding a Gummy Pound Cake
Use room temperature ingredients, especially butter, eggs, and milk. Cold ingredients don’t blend smoothly, which can lead to uneven texture. Also, once you add the flour, mix only until combined. Overmixing at this stage can cause a heavy, gluey crumb.
Ensuring a Moist Texture
Stick to the full-fat ingredients listed in the recipe. Butter and shortening work together to keep the cake rich without drying out. Keep an eye on the baking time. Start checking for doneness at the 1-hour mark using a wooden skewer to prevent overbaking.
Enhancing Lime Flavor
For a stronger lime punch, you can soak the finished cake in a light lime syrup made with equal parts sugar and fresh Key lime juice. Brush it over the cake while it’s still warm before adding the glaze. The zest is also key, so don’t skip it.
Perfect Pan Release
Make sure your bundt pan is thoroughly greased and lightly floured, especially in the creases. For extra security, use a baking spray with flour included. Let the cake cool for about 10 to 15 minutes before flipping it out.
Why the Cake Sank or Cracked
A sunken center usually means the cake was underbaked or the oven door was opened too early. Cracking is often due to oven temperature being too high, causing the edges to set before the center. Use an oven thermometer to verify that the temperature is accurate, and avoid peeking during the first 45 minutes.
Serving and Storage Tips
Serve this Key Lime Pound Cake as a centerpiece dessert after dinner or during afternoon tea. For a refreshing touch, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Try adding a few lime slices or a touch of grated zest on top to give it a fresh, colorful look.
Keep the cake fresh by covering it well with plastic wrap or placing it inside a sealed container.can be left at room temperature and enjoyed within three days.For extended freshness, place it in the fridge and let it sit out briefly before serving so the texture stays soft.. If you want to freeze it, wrap individual slices in foil and place them in a freezer-safe bag. They can last up to two months. Thaw in the refrigerator overnight and warm slightly before serving if desired.
Nutritional Information
The following values are approximate and based on one slice of cake when divided into twelve portions:
- Calories: 480
- Total Fat: 24 grams
- Saturated Fat: 13 grams
- Cholesterol: 105 milligrams
- Sodium: 95 milligrams
- Total Carbohydrates: 63 grams
- Sugars: 43 grams
- Protein: 5 grams
- Fiber: 1 gram
Key Lime Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Grease a 10-inch bundt pan with butter or baking spray and lightly dust with flour.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and shortening until smooth. Gradually add sugar and beat 3–5 minutes until fluffy.
- Add eggs one at a time, beating after each just until incorporated.
- In another bowl, mix milk, vanilla, lime zest, and juice. Add flour and milk mixtures alternately, starting and ending with flour. Mix gently just until combined.
- Pour batter into prepared pan. Tap gently to remove air bubbles.
- Bake 75–80 minutes or until a skewer inserted in the center comes out clean.
- Cool cake in the pan for 10–15 minutes, then invert onto a rack and let cool completely.
- Whisk powdered sugar, lime juice, and vanilla until smooth to form glaze.
- Once cake is cool, drizzle glaze over top and sides. Let set before slicing.
Notes
Conclusion
This key lime pound cake hits all the right notes. It’s rich, moist, and packed with real lime flavor in every bite. The velvety crumb pairs perfectly with the bright, tangy glaze for a dessert that feels both comforting and refreshing.
Whether you’re baking for a summer get-together or just treating yourself, this recipe delivers. It’s easy to follow, uses simple ingredients, and creates results that impress.
Tried this recipe? Leave a comment and drop a star rating to let others know how it turned out for you. Share your creation on Pinterest or Facebook and tag someone who needs a slice of sunshine.
What twist did you try? Maybe added coconut or a cream cheese swirl? Tell us in the comments below.
Frequently Asked Questions (FAQ)
How to know when Key lime pie is done baking?
Even though this recipe is for pound cake, if you’re also baking a Key lime pie, it’s ready when the edges are set and the center jiggles slightly. Let it cool before slicing.
What is a fun fact about pound cake?
Pound cake got its name from its original formula. Early recipes called for one pound each of butter, sugar, flour, and eggs. That’s how it got its name.
What causes a pound cake to crack?
A cracked top is completely normal. It happens because the batter is thick and dense. As the cake bakes, the top sets before the center, and the steam breaks through.
Where did key lime cake originate?
Key lime cake traces its flavor inspiration to the Florida Keys, famous for Key limes. The cake blends Southern baking style with the tart, citrusy flavor of the region’s signature fruit.
