Sweet, tangy, and impossibly moist, Key Lime Pound Cake is the dessert you never knew you needed but will never want to live without! Imagine that classic rich pound cake crumb, but lifted with a zing of citrus and topped with an irresistible glossy glaze. This cake is like a slice of sunshine at your kitchen table—and it’s guaranteed to wow at any gathering, from birthday parties to backyard barbecues. There’s something magical about the marriage of buttery pound cake and key lime that makes every bite melt on your tongue. If you’re ready to brighten up your baking repertoire with an unforgettable treat, you’ll fall head over heels for this Key Lime Pound Cake!
Ingredients You’ll Need
Let’s savor the beauty of simple, honest ingredients coming together to create something spectacular. Every component of this Key Lime Pound Cake matters—from the creamy butter and fresh-squeezed lime juice to the sweet, fragrant vanilla. It’s all about balance: richness, tang, and a subtle pop of color. Here’s what you’ll need and exactly why!
- Unsalted butter (1 cup, room temperature): Provides that classic pound cake richness and a melt-in-your-mouth crumb.
- Vegetable shortening (½ cup): Ensures a cake that’s plush and tender without being heavy.
- Granulated sugar (3 cups): Adds sweetness and helps create that lovely golden crust.
- Large eggs (5, room temperature): Bind everything together while adding a luxurious structure.
- All-purpose flour (3 cups): The foundation that gives the cake just the right amount of lift.
- Baking powder (½ teaspoon): A kiss of leavening to keep things light.
- Salt (½ teaspoon): Balances all the sweet and citrusy flavors.
- Whole milk (1 cup, room temperature): Adds moisture and helps blend all the flavors together.
- Fresh key lime juice (⅓ cup): The star citrus that delivers a pop of tart, tropical brightness.
- Key lime zest (1 tablespoon): Packs an intensely aromatic kick right into the batter.
- Vanilla extract (1 teaspoon): Rounds out the flavors with cozy, sweet depth.
- Powdered sugar (1 cup, for the glaze): Brings the glaze its classic silky sweetness.
- Key lime juice (2 tablespoons, for the glaze): Ties the cake and glaze together with a final citrusy punch.
- Key lime zest (1 teaspoon, for the glaze): Adds specks of color and bold flavor to the finishing touch.
How to Make Key Lime Pound Cake
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 325°F (163°C). Grab a 10-inch bundt pan or tube pan—this shape really showcases the cake’s golden crust and lets the glaze drip in the prettiest way. Grease and flour the pan thoroughly to make sure your Key Lime Pound Cake releases like a dream later.
Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, beat the unsalted butter, vegetable shortening, and granulated sugar together until it’s incredibly light and fluffy, about 4 to 5 minutes. This step is crucial for getting that signature pound cake texture—don’t rush it!
Step 3: Add the Eggs One by One
Add the eggs to your creamed mixture, one at a time. Beat well after each addition (this keeps the batter homogenous and strong). Each egg builds structure, so count them in with love!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. A good whisk ensures even distribution—nobody wants a pocket of baking powder or salt!
Step 5: Mix the Wet Ingredients
In yet another bowl, combine the whole milk, key lime juice, key lime zest, and vanilla extract. You’ll see the milk curdle a bit when mixed with lime juice—it’s a good thing! This gives your Key Lime Pound Cake a beautiful tender crumb.
Step 6: Combine Wet, Dry, and Creamed Mixture
Now it’s time for everything to come together. Add the dry ingredients to the creamed mixture in three additions, alternating with the wet ingredients, starting and ending with the dry. Mix gently—just until you don’t see streaks of flour. Over-mixing can make your cake tough, so treat the batter like a new friendship: gentle and caring!
Step 7: Bake
Pour the batter into your prepared pan, then smooth the top. Pop it in the oven and bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, your kitchen will smell like a key lime grove at sunset—completely irresistible!
Step 8: Cool the Cake
Let the cake cool in its pan for about 15 minutes; this allows the cake to settle and release easily. Then, carefully invert onto a wire rack. Let it cool completely before glazing—this ensures the glaze won’t simply melt off.
Step 9: Make the Key Lime Glaze
In a small bowl, whisk together the powdered sugar, key lime juice, and zest until smooth. The glaze should be silky and slightly thick so it flows over the cake but doesn’t run right off.
Step 10: Glaze and Serve
Drizzle the luscious glaze over your cooled Key Lime Pound Cake. Don’t worry about being perfect—those pretty rivers of glaze give it a tempting, homemade look. Let it set for a few minutes and then slice into tangy, buttery bliss!
How to Serve Key Lime Pound Cake
Garnishes
For a show-stopping presentation, sprinkle extra key lime zest over the glazed cake just before serving. Add a few thin lime slices or even edible flowers for a burst of color. A light dusting of powdered sugar can add a playful, snowy effect that contrasts beautifully with the cake’s vibrant citrus flavor.
Side Dishes
Pair your Key Lime Pound Cake with dollops of freshly whipped cream or a scoop of vanilla bean ice cream. On a brunch table, it’s divine with fresh berries or a fruit salad. The simplicity of the cake allows those side flavors to shine without competing for the spotlight.
Creative Ways to Present
Why not cut your cake into mini rounds and create layered trifles in glass jars? Or cube it for citrusy cake skewers with strawberries and pineapple. You can even serve slices alongside espresso for a sophisticated afternoon treat. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Key Lime Pound Cake stays moist for days! Just wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature. It’ll taste divine for up to three days—though honestly, it rarely lasts that long!
Freezing
You can freeze the whole Key Lime Pound Cake or individual slices. Let it cool completely first, then double-wrap with plastic and foil. It’ll keep fresh in the freezer for up to 2 months. Thaw overnight on the counter and add the glaze just before serving for the best flavor.
Reheating
To gently wake up the flavors, you can microwave individual slices for about 10–15 seconds. If the cake is frozen, let it thaw first. A warm slice with fresh glaze is extra dreamy—like summer in the middle of winter!
FAQs
Can I use regular limes instead of key limes?
Absolutely! While Key limes have a unique tartness, regular limes work well in this recipe, especially if Key limes are harder to find. The flavor will be a touch less floral, but your Key Lime Pound Cake will still be irresistibly delicious.
Is it possible to make this cake dairy-free?
Yes, you can substitute a dairy-free butter and a plant-based milk in equal amounts. Just note that the flavor and texture may shift slightly, but the recipe is quite forgiving—your citrusy treat will still please any crowd.
What’s the secret to a moist pound cake?
Creaming the butter, shortening, and sugar until super light and fluffy is key. Also, don’t over-bake; start checking at 75 minutes. The addition of key lime juice and zest ensures your Key Lime Pound Cake stays tender and bright.
Can I make Key Lime Pound Cake in advance?
Definitely! In fact, this cake is even better the next day as the flavors meld. Make it a day ahead, keep it covered, and glaze just before serving for a show-stopping finish.
Is there a trick for getting the cake out of the bundt pan cleanly?
Greasing and flouring the pan thoroughly is vital. Letting the cake cool in the pan for 15 minutes helps it pull away from the sides. If it’s stubborn, a gentle tap or run with a spatula around the edges does wonders.
Final Thoughts
Don’t let another day go by without baking up a Key Lime Pound Cake! It’s bright, rich, and has that perfect balance of zesty and sweet. Whether you serve it for a festive brunch or sneak a slice for a midnight snack, you’ll want to make it again and again. Enjoy every crumb—you’ve earned it!
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
Indulge in the tangy sweetness of this Key Lime Pound Cake. Moist and flavorful, this cake is perfect for citrus lovers and makes a delightful dessert for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (room temperature)
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- ⅓ cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream butter and sugar: In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Prepare dry and wet ingredients: In separate bowls, whisk together the flour, baking powder, and salt. In another bowl, combine milk, key lime juice, zest, and vanilla extract.
- Combine ingredients: Add dry and wet ingredients alternately to the creamed mixture. Mix just until combined.
- Bake: Pour batter into the prepared pan and bake for 75–85 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make glaze: Whisk together powdered sugar, key lime juice, and zest. Drizzle over cooled cake.
Notes
- Use fresh key limes for best flavor.
- The cake can be made a day ahead and stored covered at room temperature.
- For extra citrus kick, double the glaze or brush additional key lime juice over the warm cake before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
