Key Lime Pound Cake

This Key Lime Pound Cake is a refreshing twist on the classic buttery pound cake, infused with the zesty brightness of fresh Key lime juice. I love how it balances richness and tang, offering a moist crumb that melts in my mouth and a glaze that sparkles with citrus flavor.

Why You’ll Love This Recipe

I’m drawn to this pound cake for its perfect harmony between sweet and tart. The Key lime juice gives it a vibrant tropical note that cuts through the buttery base beautifully. I also love how the texture stays incredibly soft even after a few days, and the simple glaze adds just the right amount of extra zing. It’s elegant enough for special occasions but easy enough for everyday baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice (freshly squeezed)
1 teaspoon lime zest
1 teaspoon vanilla extract

For the Glaze
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

For Garnish
2 tablespoons fresh parsley, finely chopped

Directions

1. Preheat the oven to 325 °F (163 °C). Grease and flour a 10-inch bundt pan, or line with baking spray that includes flour.
2. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy — I usually let the mixer run for about 4–5 minutes for the best texture.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the cake flour, baking powder, and salt.
5. Alternately add the dry ingredients and heavy cream to the butter mixture, beginning and ending with the flour. Mix gently until just combined.
6. Stir in the Key lime juice, lime zest, and vanilla extract. The batter should be thick and smooth.
7. Pour the batter evenly into the prepared pan and smooth the top.
8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. While the cake cools, prepare the glaze by whisking together powdered sugar, Key lime juice, and vanilla extract until smooth. Adjust consistency with a little extra sugar or lime juice if needed.
11. Drizzle the glaze over the cooled cake, letting it drip down the sides naturally.
12. Sprinkle the finely chopped fresh parsley over the top for a touch of color and freshness before serving.

Servings and Timing

This recipe yields about 12–14 slices.

• Prep time: 25 minutes
• Baking time: 75–90 minutes
• Cooling and glazing: 1 hour
  Total time: approximately 2½ to 3 hours

Variations

• Coconut Key Lime Pound Cake: I sometimes fold in ½ cup of shredded coconut for extra tropical flair.
• Lime and Blueberry Swirl: Add a layer of fresh blueberries in the middle of the batter for bursts of fruity sweetness.
• Cream Cheese Glaze: Replace the powdered sugar glaze with a cream cheese–based one for richer flavor.
• Mini Loaves: Bake the batter in smaller loaf pans for easy gifting or single-serve treats.
• Extra Tart Version: Add an additional tablespoon of lime juice or zest for an even punchier citrus note.

Storage/Reheating

I keep this pound cake at room temperature for up to 3 days, covered tightly with plastic wrap or stored in an airtight container. For longer storage, I refrigerate it for up to 5 days. To freeze, I wrap individual slices or the whole cake in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, I thaw it in the refrigerator overnight and let it come to room temperature. I don’t reheat it, since it’s best enjoyed cool or slightly chilled.

FAQs

Can I use regular limes instead of Key limes?

Yes, I often substitute regular Persian limes when Key limes aren’t available. The flavor is slightly less intense but still delicious.

Why add shortening along with butter?

I find that shortening helps keep the cake extra tender and gives it a fine, tight crumb, while butter adds flavor.

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour for its lighter texture. If using all-purpose, I remove 2 tablespoons per cup and replace with cornstarch.

How do I know when the cake is fully baked?

I check with a skewer or toothpick in the thickest part of the cake — it should come out clean or with a few moist crumbs, but not wet batter.

Can I skip the glaze?

You can, but I love how the glaze enhances both flavor and presentation. Without it, I sometimes dust the cake lightly with powdered sugar instead.

What if I don’t have fresh Key limes?

Bottled Key lime juice works fine in a pinch. I always make sure it’s 100% juice without added sweeteners.

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

I thoroughly grease the pan with butter or baking spray and dust with flour, making sure to get every crevice of the bundt pan.

Can I add food coloring for a brighter green hue?

Yes, a drop or two of green food coloring gives it a lively lime tint, though it’s completely optional.

Can I make this cake dairy-free?

You can substitute dairy-free butter and plant-based cream, though the texture might be slightly different.

What’s the purpose of the parsley garnish?

I love adding it for color contrast — the fresh green flecks look stunning against the glaze and give a hint of herbal brightness.

Conclusion

This Key Lime Pound Cake brings together a rich, buttery texture and a vibrant citrus tang that’s irresistible. I love serving it at spring and summer gatherings because it feels both indulgent and refreshing. Whether topped with the classic glaze or enjoyed plain with coffee, it’s a cake that never fails to impress.

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