Key Lime Pound Cake – Bright, Tangy & Moist
Introduction
This Key Lime Pound Cake is a refreshing twist on a classic dessert. With cream cheese for richness, butter for tenderness, and plenty of key lime juice and zest, it’s a cake that balances sweet and tangy beautifully. Finished with a glossy lime glaze, it’s perfect for spring gatherings, summer parties, or whenever you want a citrusy treat.
Why You’ll Love This Recipe
Moist & tender crumb thanks to cream cheese and butter.
Zesty flavor from fresh key lime juice and zest.
Elegant presentation in a bundt pan with glaze drizzle.
Crowd‑pleaser that’s both refreshing and indulgent.
Ingredients
Cake
3 cups all‑purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
8 oz cream cheese, softened
5 large eggs
½ cup key lime juice
1 tbsp key lime zest
1 cup whole milk
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
Lime Glaze
2 cups powdered sugar
3–4 tbsp key lime juice
1 tsp lime zest
1 tbsp melted butter
½ tsp vanilla extract
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
Step 2: Cream Butter & Cream Cheese
Beat butter and cream cheese until smooth and fluffy. Gradually add sugar and beat until light.
Step 3: Add Eggs & Flavor
Add eggs one at a time, mixing well. Stir in key lime juice, zest, and vanilla.
Step 4: Combine Dry & Wet
Whisk flour, baking powder, and salt. Add to batter alternately with milk, beginning and ending with flour. Mix just until combined.
Step 5: Bake
Pour batter into pan. Bake 75–85 minutes until toothpick comes out clean. Cool 15 minutes, then transfer to wire rack.
Step 6: Glaze
Whisk glaze ingredients until smooth. Drizzle over cooled cake.
Tips & Tricks
Extra tang: Add more zest to glaze for punchier flavor.
Neat slices: Chill cake briefly before slicing.
Storage: Keep covered at room temp for 3 days or refrigerate up to 5.
Freezer‑friendly: Wrap tightly and freeze up to 2 months.
Variations
Coconut Lime Cake: Add shredded coconut to batter.
Berry Garnish: Serve with fresh raspberries or strawberries.
Mini Cakes: Bake in loaf pans or muffin tins for individual servings.
Gluten‑Free: Use a 1:1 gluten‑free flour blend.
Serving Ideas
Pair with whipped cream or vanilla ice cream.
Garnish with lime slices and mint leaves.
Serve at brunch with iced tea or lemonade.
Present on a cake stand for a festive centerpiece.
FAQs
Q: Can I use regular limes instead of key limes?
Yes, though key limes give a more distinct tart flavor.
Q: Can I skip the cream cheese?
It’s essential for texture, but mascarpone works as a substitute.
Q: Can I double the glaze?
Absolutely—extra glaze makes it even more indulgent.
Recipe Details
Prep Time: 20 minutes
Bake Time: 75–85 minutes
Total Time: ~1 hour 45 minutes
Servings: 12–14
Calories: ~420 kcal per slice
Final Thoughts
This Key Lime Pound Cake is moist, zesty, and topped with a tangy glaze that makes every slice irresistible. It’s a refreshing twist on a classic pound cake that will brighten any occasion.