Key Lime Pound Cake: Buttery, Zesty, and Perfectly Summer-Ready

If there’s one dessert that captures the essence of summer, it’s a Key Lime Pound Cake. Bursting with the tangy brightness of key limes and balanced by a rich, buttery texture, this cake is perfect for sunny afternoons, backyard gatherings, or simply indulging at home with a cup of tea or coffee.

This pound cake combines the dense, tender crumb of a traditional loaf with a refreshing citrus twist. The combination of fresh lime juice, zesty lime zest, and a smooth, sweet glaze makes each bite a harmonious balance of sweet and tart. It’s sophisticated enough to impress guests yet simple enough for a home baker to make with confidence.

From preparation to presentation, this guide walks you through every detail, tips, and variations to ensure your Key Lime Pound Cake is flawless every time.

Why You’ll Love This Recipe

• Bright & Refreshing Flavor: Fresh key lime juice and zest infuse the cake with natural citrus notes.
• Rich & Buttery Texture: Classic pound cake crumb that’s dense yet tender.
• Perfectly Sweet Glaze: Powdered sugar glaze adds just the right finishing touch.
• Simple Ingredients: Pantry staples combined with fresh lime create a gourmet dessert.
• Elegant Yet Approachable: Loaf-style cake looks impressive but is beginner-friendly.
• Versatile Serving Options: Serve plain, glazed, or with berries and whipped cream.

Ingredients Breakdown

This recipe yields two 9×5-inch loaf cakes, serving approximately 10 people.

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients & Cake Base

• 2 1/2 cups sugar
• 1 cup unsalted butter, softened
• 1 tablespoon fresh lime juice
• 2 teaspoons lime zest
• 5 large eggs
• 1 cup whole or 2% milk

Key Lime Glaze

• 2 cups powdered sugar
• 2 tablespoons milk (adjust for drizzle consistency)
• 1 teaspoon lime zest

Tools & Equipment Needed

• Two 9×5-inch loaf pans
• Parchment paper or non-stick spray
• Mixing bowls (medium and large)
• Stand mixer with paddle attachment or electric hand mixer
• Whisk and spatula
• Microplane grater or zester
• Lime juicer
• Toothpicks for doneness check
• Wire cooling rack
• Aluminum foil or parchment for glaze drip protection

Step-by-Step Instructions

1. Preheat & Prepare Pans

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans, or line with parchment paper for easy removal.

2. Sift Dry Ingredients

In a medium bowl, sift together 3 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. This ensures a uniform texture and avoids clumps in your batter.

3. Cream Butter & Sugar

In a large bowl or stand mixer, cream 1 cup softened butter with 2 1/2 cups sugar until light and fluffy. This step incorporates air, giving your pound cake a tender crumb.

4. Add Lime & Eggs

Add 1 tablespoon fresh lime juice and 2 teaspoons lime zest to the creamed butter mixture. Beat in 5 large eggs one at a time on high speed for 2–3 minutes until well combined.

5. Incorporate Dry Ingredients & Milk

Add the sifted flour mixture alternately with 1 cup milk on low speed. Begin and end with flour, mixing just until smooth after each addition to avoid overmixing, which can make the cake dense.

6. Pour Batter & Bake

Divide the batter evenly between the prepared loaf pans. Bake on the middle rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Loaves

Allow the cakes to cool for 20 minutes in the pans, then transfer to a wire rack to cool completely, approximately 2 hours.

8. Prepare the Glaze

Once cooled, whisk together 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon lime zest. Adjust milk sparingly until a drizzle-able consistency is achieved.

9. Glaze the Cake

Place the loaf on a cooling rack over foil or parchment to catch excess glaze. Spoon the glaze over the cakes and let it drip down naturally. Allow the glaze to set before serving.

Tips & Variations

• Extra Zest: Add an extra teaspoon of lime zest to the batter for more intense flavor.
• Topping Options: Garnish with thin lime slices, candied zest, or fresh berries.
• Alternative Glaze: Replace milk in the glaze with cream for a richer, slightly thicker drizzle.
• Mini Loaves: Bake in smaller loaf pans for gifts or portion control, adjusting baking time to 35–40 minutes.
• Citrus Twist: Substitute key lime with regular lime or lemon for a slightly different flavor profile.

Flavor Profile & Pairings

• Taste: Buttery, sweet, with bright citrus notes.
• Texture: Moist and tender crumb with a smooth, glossy glaze.
• Serving Suggestions: Pair with whipped cream, vanilla ice cream, or fresh summer berries for an elegant dessert experience.

Nutritional Overview

Per serving (1 slice, 1/10th of recipe):

• Calories: 635 kcal
• Carbohydrates: 104 g
• Protein: 8 g
• Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 133 mg
• Sodium: 106 mg
• Fiber: 1 g
• Sugar: 75 g
• Vitamin A: 726 IU
• Vitamin C: 1 mg

Dietary notes: Vegetarian-friendly; gluten-free adaptation possible with 1:1 flour substitute.

Make-Ahead & Storage Tips

• Bake the cake 1 day in advance and store covered at room temperature or in the fridge.
• The glaze can be made in advance and added just before serving.
• For easier slicing, chill the cake slightly to firm the glaze.

Frequently Asked Questions (FAQs)

1. Can I use regular limes instead of key limes?
   Yes, regular limes or even Meyer lemons can be substituted, though key limes provide a more distinctive tart flavor.
2. Can I make this cake dairy-free?
   Substitute butter with vegan butter and milk with plant-based milk; texture will remain similar.
3. How do I prevent the glaze from being too runny?
   Add milk gradually until a drizzle-able but not overly thin consistency is achieved.
4. How long does this cake last?
   Covered at room temperature, 3 days; refrigerated, up to 5 days.
5. Can I freeze this pound cake?
   Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Cooking Timeline (at a Glance)

Step	Time
Prep & Grease Pans	5–10 min
Sift Dry Ingredients	5 min
Cream Butter & Sugar	5 min
Mix Batter	10 min
Bake Loaves	55–60 min
Cool Loaves	2 hr
Prepare & Apply Glaze	10–15 min
Total Time	3 hr 45 min

Serving Suggestions

• Serve as a dessert with fresh fruit or berries.
• Slice thick and serve with a dollop of whipped cream.
• Perfect for brunch, afternoon tea, or summer gatherings.

Recipe Variations

1. Key Lime Coconut Pound Cake: Add 1/2 cup shredded coconut to the batter.
2. Chocolate Key Lime Cake: Drizzle melted white chocolate over the glaze for an indulgent touch.
3. Mini Loaf Cakes: Bake in mini loaf pans for individual servings.
4. Lime & Poppy Seed Cake: Add 1–2 tablespoons poppy seeds for extra texture and visual appeal.

Ingredient Spotlight

Key Limes

• Provide bright citrus flavor and aroma.
• Zest before juicing for maximum flavor.
• Store in the refrigerator for up to 2 weeks.

Butter

• Use unsalted, softened butter for creamy texture.
• Cream thoroughly with sugar to aerate the batter, resulting in a tender crumb.

Pro Baking Tips

• Use a toothpick to check for doneness—insert in the center, should come out clean.
• Do not overmix flour into batter; it can make the cake dense.
• Cool loaf pans for 20 minutes before removing cake to prevent sticking.
• Drizzle glaze over cooled cake for a shiny, professional finish.

Storage & Freezing Guide

• Room Temperature: Covered, up to 3 days.
• Refrigeration: Covered, up to 5 days.
• Freezing: Wrap tightly in plastic wrap and freeze up to 2 months. Thaw in fridge overnight.
• Glaze: Make fresh before serving or store in fridge for up to 1 week.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	635 kcal
Carbs	104 g	Includes sugar
Fat	22 g	From butter
Protein	8 g
Dietary Notes	Vegetarian	Gluten-free alternative possible

Expanded Conclusion

Key Lime Pound Cake is the ultimate summer dessert: rich, buttery, and infused with the bright, refreshing flavor of key limes. Its tender crumb, balanced sweetness, and tangy glaze make it irresistible at brunch, a picnic, or dessert table.

With clear steps, simple ingredients, and plenty of variations, this cake is approachable for both beginner and experienced bakers. Slice it, glaze it, and enjoy a summery, citrusy treat that’s perfect for any occasion.

Whether served plain, adorned with berries, or drizzled with chocolate, this Key Lime Pound Cake is sure to become a seasonal favorite that friends and family will ask for again and again.

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