Bright, zesty, and delightfully tender, Key Lime Pound Cake is a dessert that brings sunshine to any table. With its sweet-tart citrus flavor mingling through a buttery, dense crumb, this cake is pure joy in Bundt form—a slice tastes like a southern summer day, and the tangy lime glaze will have everyone sneaking back for seconds. If you’re new to baking with key limes or simply love lively desserts, this is the show-stopping treat you’ll come back to all year long.

Key Lime Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Key Lime Pound Cake uses a handful of classic baking staples, plus a generous dose of fresh key lime juice and zest to deliver vibrant flavor. Each ingredient plays its part in achieving the perfect soft texture and signature citrus glow, so don’t skip a thing!

All-purpose flour: Gives the cake structure and a characteristic tight crumb—sift for extra fluffiness.
Baking powder: Just enough lift to keep the cake dense but never heavy.
Salt: Balances the sweetness and enhances those bright lime notes.
Unsalted butter, softened: Lends richness and a tender texture—make sure it’s room temp!
Vegetable oil: Helps keep the cake moist for days, even after slicing.
Granulated sugar: Sweetens and helps make the crumb light and airy.
Large eggs, room temperature: Bind everything together and add to that velvety crumb.
Buttermilk: Adds a subtle tang and guarantees moisture—don’t substitute regular milk.
Fresh key lime juice: The star of the show—use freshly squeezed key limes for the zingiest flavor.
Key lime zest: Infuses the batter with even more citrus aroma; a microplane works wonders here.
Vanilla extract: Rounds out the citrus and adds warmth.
Powdered sugar: Essential for a smooth, pourable glaze.
Fresh key lime juice (for glaze): Brings a final hit of tartness to finish.

How to Make Key Lime Pound Cake

Step 1: Prep the Pan and Ingredients

Preheat your oven to 325°F (165°C), and generously grease and flour a 10-inch Bundt pan. Give every nook and cranny some love—this helps the Key Lime Pound Cake release easily with its beautiful shape intact. Gather all your ingredients and bring the butter and eggs to room temperature for a perfectly blended batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Evenly incorporating the leavening and salt here ensures your cake rises consistently and tastes balanced from edge to edge.

Step 3: Cream Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is ultra-light and fluffy—aim for about 3 to 5 minutes. This step is the secret to a delicate crumb, so don’t rush it! A stand mixer or electric hand mixer makes this effortless.

Step 4: Add Eggs, Vanilla, Key Lime Juice, and Zest

Add the eggs one at a time, beating well after each addition to fully emulsify the batter. Stir in the vanilla extract, then pour in the key lime juice and scatter in the zest. Your kitchen should already start to smell like a tropical getaway.

Step 5: Combine Dry Ingredients and Buttermilk

Add your dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, and mix only until just combined—over-mixing can make pound cake tough instead of tender.

Step 6: Bake

Pour the batter evenly into your prepared Bundt pan and smooth the top. Slide the pan onto the middle rack and bake for 70–80 minutes. You’ll know your Key Lime Pound Cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Glaze

Let the cake cool in the pan for about 15 minutes—a short rest makes turning out the Bundt much easier. Carefully invert onto a wire rack to cool completely. For the glaze, whisk together the powdered sugar and key lime juice until creamy and smooth; drizzle it generously over the fully cooled cake.

How to Serve Key Lime Pound Cake

Garnishes

Dress up your Key Lime Pound Cake with a sprinkle of extra key lime zest for a burst of color and fragrance. For added drama, adorn with thin lime slices or edible flowers right before serving. The simple, vibrant garnish makes every slice feel special.

Side Dishes

Pair each slice with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a side of lightly macerated berries. These accompaniments balance out the cake’s richness and amplify its fruity flair, elevating the dessert to a genuinely memorable experience.

Creative Ways to Present

Slice your Key Lime Pound Cake thick and layer with lime curd and whipped cream for individual trifles, or cut into cubes for a citrusy dessert board. For elegant entertaining, toast a slice and serve with a drizzle of extra glaze and fresh raspberries—the presentation options are as fun and bright as the flavors.

Make Ahead and Storage

Storing Leftovers

Keep your Key Lime Pound Cake tender by covering it tightly with plastic wrap or storing in an airtight container at room temperature for up to three days. The flavor actually deepens overnight, making for irresistible next-day treats with your coffee or tea.

Freezing

To freeze, wrap the completely cooled cake—or individual slices—in plastic wrap, followed by a layer of foil. Store in the freezer for up to three months. Thaw slices at room temperature for a quick, fresh tasting dessert any time a citrus craving strikes.

Reheating

If you love your pound cake slightly warm, pop leftover slices in the microwave for 10–15 seconds or briefly toast them for dreamy texture and flavor. Just remember to glaze any reheated slices after warming for the best result.

FAQs

Can I use regular lime juice instead of key limes?

While key limes have a distinct floral tartness, regular limes can work in a pinch—just know the flavor will be a bit different, though still delicious.

Should I sift the flour?

Sifting is optional but highly recommended for an extra light and even batter. If you have a sifter or a fine-mesh strainer, give your flour a quick sift before measuring.

What’s the best way to zest a key lime?

A microplane is your best friend for zesting; it captures only the flavorful outer skin without the bitter white pith underneath. Avoid pressing too hard and zest only the colored part of the peel.

Can I make this Key Lime Pound Cake gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free baking blend for the all-purpose flour. Just double-check that your baking powder is gluten-free as well.

How do I prevent the cake from sticking to the Bundt pan?

Thoroughly grease every curve and crevice of your Bundt pan with butter or baking spray, then lightly dust with flour. Tapping out any excess flour ensures your Key Lime Pound Cake will release beautifully once cooled.

Final Thoughts

If you’re after a crowd-pleasing, sunny dessert with unbeatable flavor, make this Key Lime Pound Cake your next baking adventure. Each slice delivers that luscious balance of sweet richness and tangy excitement—trust me, your taste buds (and anyone lucky enough to share with you) will thank you!

Key Lime Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the bright and tangy flavors of this Key Lime Pound Cake. A deliciously moist and tender cake with a perfect balance of sweetness and citrus zing, topped with a refreshing key lime glaze.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1/2 cup vegetable oil
2 1/2 cups granulated sugar
5 large eggs, room temperature
1 cup buttermilk
1/4 cup fresh key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract

For Glaze:

1 cup powdered sugar
2–3 tablespoons fresh key lime juice

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Instructions

Preheat and Prep: Preheat oven to 325°F (165°C) and grease/flour a 10-inch Bundt pan.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Cream Butter and Sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy.
Add Wet Ingredients: Mix in eggs one at a time, then add vanilla, key lime juice, and zest.
Combine Batter: Alternate adding flour mixture and buttermilk to the wet ingredients, mixing until just combined.
Bake: Pour batter into pan, bake for 70–80 minutes until a toothpick comes out clean.
Cool and Glaze: Let cake cool, then drizzle with a mixture of powdered sugar and key lime juice.