Key Lime Pound Cake Recipe with Tangy Lime Glaze and Moist Crumb

Why Youll Love This Key Lime Pound Cake

Hey there, fellow baking fan! This key lime pound cake is your ticket to a dessert thats moist, tangy, and downright irresistible. Picture a buttery crumb packed with zesty key lime flavor, topped with a glossy lime glaze that soaks right in. Its the perfect key lime pound cake recipe for anyone craving a citrusy twist on the classic pound cake.

Prep time clocks in at just 10 minutes, with a bake of 1 hour 15 minutes, so total time is about 1 hour 25 minutes. You get that dense, satisfying texture everyone loves in a moist pound cake, but with bright lime notes that cut through the richness. Whether youre a busy parent whipping it up for family or a baking enthusiast experimenting, this cake delivers every time.

• Super simple to make: Cream butter and shortening with sugar, add eggs one by one, then alternate flour and milk. Stir in the key lime magic and bake in a tube pan. No fancy equipment needed.
• Tangy and refreshing: Fresh key lime juice and zest give it punchy flavor. The lime glaze adds a sweet-tart finish that makes each slice pop.
• Perfect for any occasion: Slice it for picnics, brunches, or as a cool end to your backyard BBQ. It pairs great with grilled meats from sites like Homemade Tasty.
• Health perks too: Key limes bring vitamin C and antioxidants. Check out these key lime health benefits for more on why this citrus pound cake feels good.

This key lime pound cake stays moist for days thanks to the milk and proper cooling. Youll be slicing second helpings before you know it!

It adapts easily too. Use regular limes if key limes are hard to find. Make it your go-to key lime dessert that wows without fuss.

Essential Ingredients for Key Lime Pound Cake

Grab these straightforward ingredients for your key lime pound cake recipe. They come together for that signature tender crumb and bold lime taste. Heres everything you need, listed precisely so you can shop and bake with confidence.

For the Key Lime Pound Cake:

• 1 cup butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• ¼ cup key lime juice
• 1 teaspoon key lime zest

For the Key Lime Glaze:

• 1 cup powdered sugar
• 2 tablespoons key lime juice
• ½ teaspoon vanilla extract

One quick note: One cup of all-purpose flour weighs about 4.25 ounces. Spoon it into the cup and level it off without packing down for best results. Regular lime juice works fine if key lime is unavailable. This keeps your lime pound cake spot-on.

Simple Swaps for Special Diets

Want a dairy-free version? Swap butter for plant-based sticks and milk for almond milk. For gluten-free key lime pound cake, use a 1:1 gluten-free flour blend. These tweaks keep the moist crumb intact.

How to Prepare the Perfect Key Lime Pound Cake: Step-by-Step Guide

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch tube pan thoroughly. Use vegetable shortening, butter plus flour, or baking spray for easy release. A 10-inch tube pan holds all this batter perfectly. If switching to a Bundt pan, dont overfill to avoid spills.

Step 2: Cream the Fats and Sugar

Beat the 1 cup softened butter and ½ cup vegetable shortening at medium speed until light and creamy. Gradually add 3 cups granulated sugar, beating until fluffy. This builds the base for your moist key lime pound cake with tangy lime glaze.

Step 3: Add the Eggs

Add 6 large eggs one at a time, mixing well after each. This keeps the batter smooth and emulsified.

Step 4: Mix Dry Ingredients

In a bowl, combine 3 cups all-purpose flour, ½ teaspoon baking powder, and 1/8 teaspoon salt. Set aside.

Step 5: Alternate Wet and Dry

Add the flour mixture and 1 cup milk alternately to the butter mix, starting and ending with flour. Mix just until blended.

Step 6: Fold in Flavors

Stir in 1 teaspoon vanilla extract, ¼ cup key lime juice, and 1 teaspoon key lime zest. Pour into your prepared pan.

Step 7: Bake to Perfection

Bake for about 1 hour 15 to 20 minutes. A wooden pick in the center should come out clean. Tent with foil loosely after one hour if browning too fast.

Step 8: Cool Properly

Cool in the pan 10 minutes, then turn out onto a wire rack to cool fully.

Step 9: Make and Add Glaze

Whisk 1 cup powdered sugar, 2 tablespoons key lime juice, and ½ teaspoon vanilla extract. Drizzle over the cooled key lime cake.

Thats your easy key lime pound cake recipe done! Serve slices plain or with whipped cream.

this …

Dietary Substitutions to Customize Your Key Lime Pound Cake

Quick Vegan Adjustments

Swap butter and shortening for vegan versions. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for the 6 eggs. Almond milk replaces dairy milk perfectly. The glaze works with plant-based powdered sugar if needed.

Gluten-Free Tweaks

Go for a 1:1 gluten-free flour blend in place of all-purpose. Reduce bake time slightly and check doneness early. Your gluten free key lime pound cake recipe will have a tender crumb.

Lower Fat Options

Cut shortening and use more butter, or add yogurt for moisture. These keep the pound cake dense yet light.

• Protein boost: Add almond flour swap.
• Flavor twist: Extra zest for more zing.

Adapt for your needs and enjoy this versatile pound cake recipe.

Mastering Key Lime Pound Cake: Advanced Tips and Variations

Want the best key lime pound cake recipe? Weigh your flour at 4.25 ounces per cup for precision. Room temp ingredients mix better for even crumb.

Pro tip: Grease well to avoid sticking. Baking spray shines here.

Variations to try:

• Tropical twist: Add coconut flakes.
• Key lime loaf cake recipe: Use loaf pans, bake 55-65 min.
• Key lime pound cake with cream cheese glaze: Mix in softened cream cheese to glaze.
• Key lime pound cake recipe for bundt pan: Fill 2/3 full, bake same time.

For how to make key lime pound cake from scratch, focus on creaming well. Learn more about limes benefits to amp up nutrition. Check our baking measurements guide for flour tips.

How to Store Key Lime Pound Cake: Best Practices

Store your key lime pound cake airtight at room temperature for 3 to 4 days. Refrigerate up to one week. For freezing, wrap well; it lasts up to 6 months.

• Room temp: Ideal for short term, keeps moist.
• Fridge: Use if glazed, up to 7 days.
• Freezer: Slice first, thaw in fridge.

Reheat slices in a low oven for freshness. Perfect for meal prep!

FAQs: Frequently Asked Questions About Key Lime Pound Cake

Key Lime Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

🍋 Perfect balance of tangy key lime flavor and rich buttery pound cake creates an irresistible dessert that’s both refreshing and indulgent
🎂 Dense moist crumb with vibrant citrus notes makes this pound cake the perfect showstopper for any occasion or special gathering

• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

1 cup butter for richness and tenderness

½ cup vegetable shortening for richness and tenderness

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

1/8 teaspoon salt

1 cup milk for moisture balance

1 teaspoon vanilla extract

¼ cup key lime juice for tangy flavor

1 teaspoon key lime zest

1 cup powdered sugar

2 tablespoons key lime juice for tangy flavor

½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1-Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch tube pan thoroughly. Use vegetable shortening, butter plus flour, or baking spray for easy release. A 10-inch tube pan holds all this batter perfectly. If switching to a Bundt pan, dont overfill to avoid spills.

2-Step 2: Cream the Fats and Sugar
Beat the 1 cup softened butter and ½ cup vegetable shortening at medium speed until light and creamy. Gradually add 3 cups granulated sugar, beating until fluffy. This builds the base for your moist key lime pound cake with tangy lime glaze.

3-Step 3: Add the Eggs
Add 6 large eggs one at a time, mixing well after each. This keeps the batter smooth and emulsified.

4-Step 4: Mix Dry Ingredients
In a bowl, combine 3 cups all-purpose flour, ½ teaspoon baking powder, and 1/8 teaspoon salt. Set aside.

5-Step 5: Alternate Wet and Dry
Add the flour mixture and 1 cup milk alternately to the butter mix, starting and ending with flour. Mix just until blended.

6-Step 6: Fold in Flavors
Stir in 1 teaspoon vanilla extract, ¼ cup key lime juice, and 1 teaspoon key lime zest. Pour into your prepared pan.

7-Step 7: Bake to Perfection
Bake for about 1 hour 15 to 20 minutes. A wooden pick in the center should come out clean. Tent with foil loosely after one hour if browning too fast.

8-Step 8: Cool Properly
Cool in the pan 10 minutes, then turn out onto a wire rack to cool fully.

9-Step 9: Make and Add Glaze
Whisk 1 cup powdered sugar, 2 tablespoons key lime juice, and ½ teaspoon vanilla extract. Drizzle over the cooled key lime cake.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍋 Regular lime juice may be used if key lime juice is unavailable, though key limes provide the authentic tangy flavor
🎂 Use vegetable shortening, butter plus flour, or baking spray to grease the pan effectively to prevent sticking
❄️ Store the cake airtight at room temperature for 3–4 days or refrigerate up to one week. Wrap well to freeze for up to 6 months

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28
• Sodium: 120
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 7
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 1
• Protein: 5
• Cholesterol: 95