Key Lime Pound Cake

This Key Lime Pound Cake is dense, moist, and packed with Southern key lime flavor.  Topped with our sweet and sour key lime glaze, it’s a simple homemade cake that’s perfect for spring and summer.

For a real treat, serve with whipped cream, berries, or a scoop of ice cream. And if you are a fan of lime, you can also try our classic Key Lime Pie or this Lime Bundt Cake.

Key Lime Pound Cake

There’s something so perfectly simple about this homemade Key Lime Pound Cake recipe.  Usually reserved for Key Lime Pie, these tiny tropical limes are ultra tart and super aromatic.  Our recipe uses both the fresh zest and juice from key limes, along with a little lime extract, to really pack a punch of tangy citrus flavor.  

If you can’t find fresh key limes, skip the bottled stuff from the grocery store and use regular fresh limes instead.  You won’t be disappointed.  We top this pound cake with a simple key lime glaze for a dessert that’s perfect for just about any warm weather occasion.  

Key Ingredients

• Butter – your butter should be soft so it’s best to pull it out to room temperature in advance.  If you forget, you can microwave it for about 10 seconds at a time until softened but not melted.
• Cream Cheese – this adds moisture, flavor and great texture to the pound cake.  Make sure it is softened at room temperature, just like the butter.
• Eggs – any kind of large eggs will work.  It’s best if they are room temperature so that they don’t cause the butter mixture to seize up.  You can run them under warm water, too.
• Flour – either all-purpose flour or cake flour work best for pound cake.
• Milk – whole milk is best, although 2% makes a good substitute.
• Key Lime Zest – use the zest from the key limes that you use to juice for the lime glaze.  If you can’t find key limes, go ahead and use regular limes.
• Lime Extract – this gives the lime flavor in the cake a real boost.  You can also substitute lemon extract, or skip it completely.

Glaze Recipe For Key Lime Pound Cake

• Powdered Sugar – this adds sweetness without any grittiness.
• Key Lime Juice – fresh key lime juice tastes best and is far better than the stuff from the bottle.  If you can find key limes, the next best thing would be regular limes.  Make sure and zest them before juicing.
• Lime Extract – this isn’t necessary but adds great lime flavor.
• Vanilla Extract – we like to use vanilla extract to compliment the lime flavor.

How to Make Key Lime Pound Cake

1. Cream the butter, cream cheese and sugar.  In a large bowl with an electric mixer, or a stand mixer, whip together the butter, cream cheese and sugar until light and fluffy, or about 3-5 minutes.
2. Mix the batter.  Slowly add eggs, mixing after each addition and scraping down the sides as necessary to make the mixture smooth.  Add the flour and mix on low speed until almost completely combined.  Finally, add the milk, salt, lime zest, vanilla extract, and lime extract and mix.
3. Bake.  Grease and flour a 9-10 cup bundt pan then add your cake batter.  Bake in an oven preheated to 350 degrees for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool.  Once finished, remove the cake from the oven and let cool for 10-15 minutes.  Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate to cool completely. 
5. Make the glaze.  In the meantime, make the glaze by whisking together the powdered sugar, key lime juice, lime extract and vanilla extract in a medium bowl.  Add more lime juice if necessary to reach your desired consistency.
6. Glaze and serve.  Drizzle the glaze over the pound cake and let it set up before slicing to serve with a dollop of whipped cream, fresh raspberries or a scoop of ice cream.  Enjoy! 

Frequently Asked Questions

Recipe Tips and Variations

• Try sprinkling toasted coconut over the top of the cake for a little extra flavor.
• A mix of fresh berries, sliced fruit, or something like these Macerated Strawberries makes for a colorful and refreshing topping.
• If you are looking for a different topping, cream cheese frosting is a perfect match for the tangy key lime flavor. Spread a generous layer on top of the cake for a creamy and rich finish.
• Adding chopped nuts such as pecans or almonds on top of the cake will give it a nice crunch and add a nutty flavor to the mix.

Storing and Freezing Instructions

• Room Temperature: wrap any unfinished cake in aluminum foil, or any airtight container, and store for up to 2 days at room temperature.
• Refrigerator: pound cake can also be stored in an airtight container in the fridge for up to 4 days.
• Freezing: wrap your unglazed pound cake well with plastic wrap and aluminum foil then place in a larger freezer bag.  Store in the freezer for up to 2 months.  Once you are ready to eat, pull from the freezer and store at room temperature, or in the fridge, overnight.  Glaze at least an hour before eating so it has a chance to set.

More of the Best Cake Recipes to Try

• Chocolate Pound Cake
• Lemon Pound Cake
• Carrot Cake
• Funfetti Bundt Cake
• Lemon Blueberry Buttermilk Cake
• Lemon Poppy Seed Bundt Cake
• Old-Fashioned Pineapple Cake
• More Cake Recipes
• More Best Dessert Recipes

This Key Lime Pound Cake recipe with a simple key lime glaze is a delicious and easy dessert option. The tangy flavor of key lime adds a refreshing twist to the classic pound cake. With just a few simple ingredients like butter, sugar, eggs, flour, and key lime juice, you can whip up this moist and flavorful dessert in no time.