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Key Lime Pound Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
  2. In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 3–5 minutes).
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in vanilla, key lime juice, and lime zest.
  6. Add dry ingredients alternately with heavy cream, beginning and ending with the flour mixture. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
  9. Cool cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  10. 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

Find it online: https://yumfoodusa.com/key-lime-pound-cake/