Bright, zesty, and rich with buttery flavor, this Key Lime Pound Cake is a luscious Southern-style dessert featuring the perfect balance of sweet and tangy notes—finished with a silky glaze for a refreshing citrus twist.
Why You’ll Love This Recipe
This Key Lime Pound Cake is a standout dessert for any occasion. With its dense, moist crumb and vibrant citrus flavor, it embodies everything you love about traditional pound cake, elevated with a tropical key lime twist. The combination of butter, shortening, and heavy cream creates an indulgent texture, while the zest and juice of fresh key limes infuse the cake and glaze with a bright, tangy finish. Perfect for spring and summer gatherings or as a year-round treat, this cake offers a bakery-quality result from your own kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups white sugar
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup fresh key lime juice
- 1 teaspoon lime zest
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice
Directions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, key lime juice, and lime zest.
- Add the dry ingredients alternately with heavy cream, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and key lime juice until smooth.
- Drizzle the glaze over the fully cooled cake before serving.
Servings and timing
Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Calories: Approximately 470 kcal per serving
Variations
- Coconut Twist: Add 1/2 cup of shredded coconut to the batter for a tropical variation.
- Cream Cheese Glaze: Swap the key lime glaze for a tangy cream cheese drizzle.
- Mini Cakes: Bake the batter in mini bundt pans or loaf pans for individual portions—adjust bake time accordingly.
- Lime-Only Option: If key limes aren’t available, regular lime juice and zest can be substituted.
- Extra Zing: Add an extra tablespoon of lime juice to the glaze for a bolder citrus punch.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture. To freeze, wrap individual slices or the entire cooled cake in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. This cake is best served at room temperature and does not require reheating.
FAQs
Can I use regular lime instead of key lime?
Yes, regular lime juice and zest can be substituted for key lime if needed, though the flavor will be slightly less floral and distinct.
What type of pan should I use?
A bundt or tube pan works best for even baking and traditional presentation.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean and the top springs back lightly when pressed.
Can I use all butter instead of shortening?
Yes, though the shortening adds tenderness. Using all butter will slightly alter the texture but still yield good results.
What’s the best way to zest a lime?
Use a microplane or fine grater to zest only the outer green skin, avoiding the bitter white pith underneath.
Can I make this cake ahead of time?
Yes, it can be baked a day ahead and glazed after cooling. Store covered until ready to serve.
Why did my cake sink in the middle?
This could be due to overmixing the batter, underbaking, or opening the oven door too early during baking.
Is this cake overly sweet?
The sweetness is balanced by the tartness of the key lime, especially with the tangy glaze.
Can I make this cake gluten-free?
Yes, use a gluten-free cake flour blend and check that all other ingredients are gluten-free.
Can I add food coloring to make the glaze green?
Yes, a drop or two of green food coloring can enhance the visual appeal of the glaze, especially for festive occasions.
Conclusion
Key Lime Pound Cake is a citrus-lovers’ dream, marrying the richness of a classic pound cake with the refreshing brightness of key lime. With its tender crumb, vibrant glaze, and crowd-pleasing flavor, it’s a perfect dessert for entertaining or treating yourself to a slice of Southern-inspired comfort. Whether you’re baking it for a holiday, a summer cookout, or a casual family gathering, this cake promises to be a memorable centerpiece.
PrintKey Lime Pound Cake
Bright, zesty, and rich with buttery flavor, this Key Lime Pound Cake is a luscious Southern-style dessert featuring the perfect balance of sweet and tangy notes—finished with a silky glaze for a refreshing citrus twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3 cups cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups white sugar
- 6 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup fresh key lime juice
- 1 tsp lime zest
- 1 cup powdered sugar (for glaze)
- 2 tbsp key lime juice (for glaze)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 3–5 minutes).
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla, key lime juice, and lime zest.
- Add dry ingredients alternately with heavy cream, beginning and ending with the flour mixture. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes or until a toothpick inserted comes out clean.
- Cool cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together powdered sugar and key lime juice to make glaze, and drizzle over the cooled cake.
Notes
- Use fresh key lime juice for the most vibrant flavor.
- Let the cake cool completely before glazing to avoid melting the glaze.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 38g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg