Key Lime Pound Cake Recipe

If you’re craving a dessert that perfectly balances tangy and sweet with a moist, dense crumb that feels like a warm hug, this Key Lime Pound Cake Recipe is a must-try. It combines the zesty brightness of key lime juice and zest with a rich, buttery base that’s the very definition of comfort in cake form. Every bite bursts with citrus flavor while maintaining that classic pound cake texture you know and love, making this treat a standout for any occasion.

Ingredients You’ll Need

The magic of this Key Lime Pound Cake Recipe lies in its simple but carefully chosen ingredients. Each component plays a crucial role in creating the cake’s luscious texture, vibrant flavor, and inviting aroma—nothing complicated, just pure deliciousness.

• 1 cup butter (softened): Provides richness and a tender crumb, creating the foundation of this buttery pound cake.
• ½ cup Crisco shortening: Adds moisture and helps the cake stay soft and fresh for longer.
• 3 cups sugar: Sweetens the cake and enhances its golden crust.
• 6 large eggs: Give structure and a beautiful rise, ensuring the cake is fluffy but firm.
• 3 cups all-purpose flour: The basis of the cake’s body, delivering a sturdy yet soft texture.
• ½ tsp baking powder: A gentle lift that ensures the cake doesn’t feel dense or heavy.
• ⅛ tsp salt: Balances flavors and intensifies the sweetness and lime notes.
• 1 cup milk: Adds moisture and helps blend the ingredients smoothly.
• 1 tsp vanilla extract: Introduces a warm, fragrant background note to complement the lime.
• ¼ cup key lime juice: The star player, delivering that unmistakable tartness and citrus punch.
• 1 tsp key lime zest: Boosts the lime flavor with a fresh, aromatic kick.
• 1 cup powdered sugar (for glaze): Sweet coating that perfectly balances the tangy glaze.
• 2 Tbsp key lime juice (for glaze): Intensifies the glaze’s bright, citrusy flavor.
• ½ tsp vanilla extract (for glaze): Adds depth and smoothness to the glaze’s finish.

How to Make Key Lime Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325ºF. Meanwhile, grease and flour a 10-inch tube pan thoroughly. This essential prepping step ensures your pound cake bakes evenly and releases easily from the pan without losing any of that gorgeous crust.

Step 2: Cream the Butter and Shortening

Using an electric mixer, beat the softened butter and Crisco shortening at medium speed until the mixture becomes light and creamy. This process introduces air, laying the groundwork for a fluffy, moist cake texture that truly melts in your mouth.

Step 3: Add Sugar Gradually

Slowly incorporate the sugar into the creamed fats while continuing to beat. Do this gradually to make sure the mixture stays light, fluffy, and perfectly aerated—this is key to the cake’s tender crumb and beautiful rise.

Step 4: Mix In Eggs One at a Time

Add the eggs individually, beating well after each addition. This method prevents the batter from curdling and helps maintain the silky, smooth texture necessary for a perfect pound cake.

Step 5: Combine Dry Ingredients and Alternate with Milk

In a separate bowl, stir together the flour, baking powder, and salt. Add these dry ingredients to the butter mixture alternately with the milk—starting and ending with the flour mixture. This technique ensures even distribution, resulting in a cake that’s uniformly tender and moist.

Step 6: Incorporate Vanilla and Key Lime

Gently fold in the vanilla extract, fresh key lime juice, and key lime zest into the batter. These ingredients add the vibrant citrus flavor and fragrant warmth that make this pound cake truly unforgettable.

Step 7: Bake Until Golden and Done

Pour the luscious batter into your prepared tube pan. Bake for approximately 1 hour and 15 to 20 minutes. The cake is ready when a wooden pick inserted in the center comes out clean. This ensures it is baked through but still moist and tender.

Step 8: Cool Before Glazing

Let the cake cool in the pan for 10 minutes before removing it onto a wire rack to cool completely. This resting time helps the cake set, making glazing easier and preventing the glaze from sliding off when warm.

Step 9: Prepare and Pour the Glaze

Whisk together powdered sugar, key lime juice, and vanilla extract until smooth. Pour this tangy-sweet glaze evenly over the cooled cake—this finishing touch delivers an irresistible sheen and an extra zing of lime that ties the whole Key Lime Pound Cake Recipe together.

How to Serve Key Lime Pound Cake Recipe

Garnishes

To enhance the look and flavor, consider garnishing your cake with thin slices of fresh key lime or a few sprigs of mint. This not only amps up the citrus vibe but also lends a pretty, vibrant contrast that makes the cake pop on any dessert table.

Side Dishes

Pair this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add creamy smoothness that plays beautifully against the zesty lime. A bowl of fresh berries can offer a juicy, sweet counterpoint that complements the cake’s tang.

Creative Ways to Present

For a festive occasion, serve slices atop decorative plates with a dusting of powdered sugar and a drizzle of additional key lime glaze. For a more casual vibe, try transforming the Key Lime Pound Cake Recipe into layered parfaits by breaking pieces into glasses with layers of lime-infused yogurt and crushed graham crackers.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container to retain moisture. Stored this way, it stays fresh for up to three days at room temperature or about a week in the refrigerator.

Freezing

This cake freezes wonderfully. Make sure it’s fully cooled, then wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator for best results.

Reheating

If you prefer your Key Lime Pound Cake a little warm, gently reheat slices in the microwave for 10-15 seconds or in a low oven (around 300ºF) for 10 minutes. This brings back that freshly baked feel while maintaining moistness.

FAQs

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

Absolutely! While key lime juice gives that signature tart and aromatic flavor, regular lime juice works in a pinch and still delivers a delightful citrus punch to your pound cake.

Why do you use both butter and shortening?

The combination of butter and shortening balances flavor and texture—the butter offers rich taste while shortening helps keep the cake tender and moist without becoming greasy.

Can I make this recipe dairy-free?

Yes, by substituting the butter with plant-based margarine and using a non-dairy milk like almond or oat milk, this cake can be adapted for dairy-free diets without sacrificing much on flavor or texture.

How important is the glaze?

The glaze is a key finishing touch. It seals in moisture and adds an extra layer of tangy sweetness that elevates the entire cake experience. While optional, it’s highly recommended.

What’s the best way to zest a key lime?

Use a microplane or fine grater to zest only the green outer layer of the lime skin. Avoid the white pith underneath, as it can be bitter and affect the cake’s flavor.

Final Thoughts

There’s something so comforting and celebratory about baking your own Key Lime Pound Cake Recipe at home. The harmonious blend of buttery richness and refreshing lime flavor makes every bite a joy, perfect for sharing with family and friends. Don’t wait for a special occasion — trust me, this cake deserves to be your next baking adventure!

Print