Key Lime Pound Cake is a rich, buttery dessert with a bright citrus twist—basically a cross between a classic pound cake and a Key lime pie. It’s dense, moist, and flavored with fresh key lime juice and zest, often finished with a tangy glaze.
Here’s a reliable homemade version:
🍰 Key Lime Pound Cake
Ingredients
For the cake:
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- ¼ cup key lime juice (fresh if possible)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp key lime juice
- Optional: extra zest for garnish
Instructions
- Prep
Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan. - Cream butter & sugar
Beat until light and fluffy (about 3–5 minutes). This step builds the cake’s texture. - Add eggs
Mix in one at a time, beating well after each. - Combine dry ingredients
In a separate bowl, whisk flour, baking powder, and salt. - Alternate mixing
Add dry ingredients and milk to the batter in batches (start and end with dry). - Add flavor
Stir in key lime juice, zest, and vanilla. - Bake
Pour into pan and bake 60–75 minutes, until a toothpick comes out clean. - Cool
Let it cool in the pan for 10–15 minutes, then transfer to a rack. - Glaze
Mix powdered sugar with lime juice and drizzle over cooled cake.
Tips
- If you can’t find true key limes, regular limes work fine—just slightly less aromatic.
- Don’t overmix after adding flour, or the cake can turn dense in a bad way.
- For extra punch, poke small holes in the cake and brush with lime syrup before glazing.
If you want, I can give you a cream cheese version, a boxed cake shortcut, or a bakery-style ultra-moist version.