If you’ve ever wished for the zing of key lime pie and the comforting richness of traditional pound cake in one glorious bite, you’re in for a treat. This Key Lime Pound Cake balances sweet, tangy, and buttery flavors in a moist, dense crumb that practically melts in your mouth. The golden exterior, delicate tang from fresh key lime juice, and a dreamy glaze make this dessert unforgettable for any occasion—summer potlucks, birthday celebrations, or simply to brighten up a weekday. If you only bake one new cake this season, make it this one!

Key Lime Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is part of the fun, and each component plays a vital role in creating the perfect Key Lime Pound Cake. From the zing of citrus to the creamy richness of butter, these basic pantry staples combine to deliver outstanding flavor and texture.

Unsalted butter (1 cup, softened): Gives the cake its signature rich, tender crumb—room temperature butter is key for perfect creaming.
Granulated sugar (2 1/2 cups): Sweetens and aerates the batter as it’s whipped with butter, resulting in a light, fluffy texture.
Large eggs (6): Bind the batter and contribute to the dense, classic pound cake structure.
All-purpose flour (3 cups): The backbone of the cake, providing stability while still allowing a soft bite.
Baking powder (1/2 teaspoon): Offers just the right lift so the cake isn’t too dense.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
Whole milk (1 cup): Adds moisture for a supple, tender crumb.
Fresh key lime juice (1/4 cup): Delivers that signature tangy zing—fresh is best, but bottled will work in a pinch.
Key lime zest (1 tablespoon): Packs vibrant citrus oils—make sure to zest only the green for the best flavor.
Vanilla extract (1 teaspoon): Rounds out citrus notes and deepens the cake’s flavor profile.
Powdered sugar (for glaze, 1 cup): Dissolves into a sweet, satiny glaze that drips prettily over the cake.
Key lime juice (for glaze, 2–3 tablespoons): Echoes the cake’s citrus flavor and creates a tangy, glossy finish.

How to Make Key Lime Pound Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to guarantee a smooth release—really get into those nooks and crannies, or consider using a baking spray with flour for stress-free results.

Step 2: Cream Butter and Sugar

In a large bowl, cream your softened unsalted butter with all the granulated sugar. Beat them together for several minutes until the mixture is light and fluffy. This stage adds air to the batter, helping ensure your Key Lime Pound Cake bakes up tender and luxurious.

Step 3: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This method helps fully incorporate the eggs and keeps your batter silky smooth. Don’t rush this step—well-beaten eggs make all the difference in a fine-textured pound cake.

Step 4: Mix Dry and Wet Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. In a measuring cup, combine the milk, key lime juice, key lime zest, and vanilla extract. This way, all your flavors are distributed evenly before they join the rest of the batter.

Step 5: Assemble the Batter

Add the dry ingredients to the butter mixture in three increments, alternating with the milk mixture, and begin and end with the flour. Stir gently and only until incorporated—overmixing can make the cake tough, so just mix until you no longer see streaks of flour.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top evenly. Bake for 70 to 75 minutes, or until a toothpick inserted into the center emerges clean or with just a few moist crumbs. Your kitchen will fill with the irresistible aroma of citrus and vanilla—pure happiness!

Step 7: Cool and Glaze

Let your cake rest in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Meanwhile, whisk together powdered sugar and 2–3 tablespoons of key lime juice to form a shiny glaze. Once the cake is at room temperature, drizzle the glaze generously over the top and let it set before slicing. Admire those beautiful drips!

How to Serve Key Lime Pound Cake

Garnishes

The finishing touches make every slice of this cake extra special. Try garnishing with thin slices of fresh key lime, a sprinkle of extra lime zest, or even a few edible flowers for a pop of color. A dusting of powdered sugar is lovely, too—simple but elegant!

Side Dishes

Key Lime Pound Cake pairs beautifully with lightly sweetened whipped cream and fresh berries. If you’re going for a more decadent dessert, serve each slice with a scoop of vanilla ice cream or a spoonful of macerated strawberries for a sunny, summery vibe.

Creative Ways to Present

If you want to get fancy, cut the cake into cubes and thread onto skewers with pieces of pineapple and strawberries for a dessert kabob. Or, turn leftover slices into the base for an irresistible trifle layered with lime curd and whipped cream—the options with Key Lime Pound Cake are endless.

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, wrap it tightly in plastic wrap or foil and store at room temperature for up to three days. For a slightly longer shelf life, you can refrigerate it, but always bring slices back to room temperature before enjoying—they’re most flavorful that way!

Freezing

Key Lime Pound Cake freezes beautifully. Wrap individual slices or the whole (unglazed) cake in plastic wrap and then aluminum foil. Freeze for up to three months; when ready to enjoy, thaw overnight in the refrigerator, then let come to room temperature before glazing and serving.

Reheating

If you prefer your cake a little warm, microwave individual slices for just 10–15 seconds. This revives the soft, moist crumb and brings out the lovely citrus aroma. Avoid overheating to preserve that tender texture.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, while true key lime juice has a unique aromatic quality, regular Persian limes work well if key limes are unavailable. Your Key Lime Pound Cake will still taste wonderfully zesty!

What if I don’t have a bundt pan?

No bundt pan? No problem! You can bake this recipe in two standard loaf pans—just start checking for doneness around the 55-minute mark, as the baking time may vary slightly.

Can I make this cake gluten free?

Yes! A good quality 1:1 gluten-free baking flour can be substituted for all-purpose flour. The flavor and texture might be a little different but still delicious—just watch your bake time, as gluten-free cakes can be a bit more delicate.

What is the best way to zest key limes?

Use a microplane or fine grater to remove only the bright green part of the skin—this contains flavorful oils without the bitterness of the white pith. Zest your limes before juicing while they’re still firm.

Can I make the Key Lime Pound Cake ahead for a party?

Absolutely! Bake the cake one or two days ahead and wrap it well once cooled. For the freshest taste and appearance, glaze it the day you plan to serve. This make-ahead trick makes party prep a breeze!

Final Thoughts

This Key Lime Pound Cake is a citrus lover’s dream: bold, buttery, and impossibly moist, with just the right flash of tartness. It’s the kind of cake that puts smiles on faces and makes ordinary days feel special. I can’t wait for you to try it—once you do, don’t be surprised if it becomes a repeat request in your kitchen, too!