If you’re craving a dessert that bursts with sunshine, this Key Lime Pound Cake Recipe is going to whisk you straight to the tropics with its vibrant citrus flavor and irresistibly tender crumb. Imagine all the richness of a classic pound cake, now kissed with key lime juice and zest for that deliciously tangy lift. Each slice is the perfect balance of sweet and tart, finished with a glossy lime glaze that makes it as beautiful as it is scrumptious. It’s a treat you’ll want as the centerpiece of any gathering (or just your next coffee break!), and it’s sure to become one of your go-to favorites.

Key Lime Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Key Lime Pound Cake Recipe lies in its simplicity: every ingredient plays a starring role in the final flavor, texture, and even color of the cake. By making the most of kitchen staples paired with fresh citrus, you’re crafting a dessert that tastes both familiar and delightfully new.

Unsalted butter (1 cup, softened): Gives the cake its buttery richness and a plush, velvety crumb.
Granulated sugar (2 1/2 cups): Sweetens the batter and helps create a golden crust.
Large eggs (6, room temperature): Binds everything together and adds structure for that classic dense pound cake texture.
All-purpose flour (3 cups): Forms the sturdy base of the cake while keeping it tender.
Baking powder (1/2 teaspoon): Lends a gentle lift so the cake doesn’t turn out too heavy.
Salt (1/2 teaspoon): Balances the sweetness and brightens the lime flavors.
Whole milk (1 cup): Moistens the batter and helps blend all the flavors beautifully.
Fresh key lime juice (1/4 cup): Delivers that unmistakable tangy flavor throughout the cake.
Key lime zest (1 tablespoon): Adds a concentrated hit of citrus aroma and color.
Vanilla extract (1 teaspoon): Softens the acidity of the lime and rounds out the flavors.
For the glaze: Powdered sugar (1 cup): Blends into a smooth, luscious glaze to pour over the top.
Key lime juice (2–3 tablespoons): Infuses the glaze with fresh, zingy flavor.
Zest (1 teaspoon, optional for garnish): Makes the finished cake look as punchy as it tastes.

How to Make Key Lime Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325°F (163°C). Grab a 10-inch bundt or tube pan and give it a thorough greasing, making sure to get into every nook and cranny, then dust with flour to prevent sticking. This little bit of prep work makes popping out your beautiful Key Lime Pound Cake Recipe a total breeze later on.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture turns light, fluffy, and pale in color—this should take 3–5 minutes. Creaming properly here is how you get that melt-in-your-mouth crumb that makes each bite so memorable.

Step 3: Add the Eggs

Crack in your eggs one at a time, beating well after each one to ensure the batter stays silky and well combined. This gradual method helps the Key Lime Pound Cake Recipe maintain structure without getting too dense.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Meanwhile, in another bowl or large measuring cup, stir together the whole milk, key lime juice, zest, and vanilla. By prepping these mixtures ahead, you’re setting yourself up for seamless assembly in the next step.

Step 5: Assemble the Batter

Add the flour mixture to your butter mixture in three parts, alternating with the milk mixture. Always start and finish with the dry ingredients, and mix gently until just combined. Resist the urge to overmix—the less stirring, the more tender your Key Lime Pound Cake Recipe will be!

Step 6: Bake

Pour the luscious batter into the prepared pan and use a spatula to smooth the top. Slide it into the oven and bake for 75–85 minutes, or until a toothpick or cake tester comes out clean from the center. Let the cake cool in the pan for about 10 to 15 minutes before inverting it onto a wire rack to cool completely. The anticipation is worth it!

Step 7: Make the Glaze

For the perfect finishing touch, whisk together the powdered sugar and key lime juice until smooth and glossy. Feel free to add the extra lime zest for a bright, flecked look. Drizzle it generously over the cooled cake and watch as it drips enticingly down the sides.

How to Serve Key Lime Pound Cake Recipe

Garnishes

Top your Key Lime Pound Cake Recipe with fresh key lime slices, extra zest, or even a dusting of powdered sugar for a vibrant pop. Edible flowers or candied citrus peel turn each slice into moment of pure joy, making for a showstopping presentation any time of year.

Side Dishes

To round out your dessert spread, serve slices alongside a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. Each option lets the lime flavor shine while bringing creamy or fruity contrast that makes every forkful feel indulgent.

Creative Ways to Present

Think beyond the bundt: use this recipe for adorable mini loaf cakes, bake it in muffin tins for brunch treats, or stack slices with layers of whipped cream and berries for a stunning trifle. The Key Lime Pound Cake Recipe adapts beautifully to all kinds of fun, personal-size creations!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Key Lime Pound Cake Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors continue to meld and deepen, making each subsequent slice just as delicious—if not better—than the first.

Freezing

This cake freezes wonderfully! Once fully cooled, slice or leave whole, then wrap it well in plastic and foil. Store in the freezer for up to 2 months. To serve, just thaw overnight in the fridge or on your counter until it’s soft and ready for glazing (if you haven’t already glazed it).

Reheating

While the Key Lime Pound Cake Recipe is delightfully moist at room temperature, you can warm slices gently in the microwave for about 10 seconds for an extra comforting treat. This technique works especially well for leftovers or if you love a fresh-from-the-oven vibe.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes add a signature tang, regular Persian limes will work just as well and still give your cake plenty of vibrant citrus punch.

Why did my pound cake come out dense?

Overmixing is the most common culprit for a dense texture. Be sure to mix the batter just until all ingredients are combined and always alternate the wet and dry additions for the fluffiest result.

Can I make the Key Lime Pound Cake Recipe ahead of time?

Yes, this cake is actually even tastier after a day or two! Baking ahead allows the lime flavors to mellow and infuse throughout the crumb, making it an ideal make-ahead dessert for special occasions.

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

Generously butter and flour your bundt pan, taking care to reach every crevice. A high-quality nonstick pan also helps, and letting the cake cool for 10–15 minutes before removing ensures it comes out cleanly.

Can I double the glaze for extra drizzle?

Certainly! If you’re a glaze enthusiast, double the amounts for an even thicker, more dramatic finish. Any extra is delicious over berries or even your morning pancakes.

Final Thoughts

If you’re looking to brighten up your dessert repertoire, I can’t recommend this Key Lime Pound Cake Recipe enough. It’s simple, crowd-pleasing, and full of zesty flair. Whether you bake it for a celebration or pair it with coffee on a quiet afternoon, every bite will remind you why homemade classics are always worth it. Give this cake a try—it might just become your new favorite!

Key Lime Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: Emma
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tangy and sweet flavors of this Key Lime Pound Cake. Moist and zesty, this citrus-infused cake is perfect for any occasion, from afternoon tea to dessert after dinner.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 1/2 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 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
1 teaspoon zest (optional for garnish)

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Instructions

Preheat the Oven: Preheat the 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 and sugar until light and fluffy. Add eggs one at a time.
Mix Dry and Wet Ingredients: Whisk together flour, baking powder, and salt. In a separate bowl, mix milk, key lime juice, zest, and vanilla.
Combine Mixtures: Add dry and wet ingredients alternately to the butter mixture. Mix until just combined.
Bake: Pour batter into the pan and bake for 75–85 minutes. Cool in pan before transferring to a rack.
Make Glaze: Whisk powdered sugar and lime juice until smooth. Drizzle over the cake.

Notes

Use bottled key lime juice if fresh key limes are unavailable.
This cake tastes better the next day. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American