If sunshine could be baked into a cake, it would taste like this Key Lime Pound Cake — rich, buttery, and bursting with citrusy brightness. This classic Southern-inspired dessert takes everything you love about a traditional pound cake and elevates it with the zesty flavor of fresh key limes. Every slice is moist, dense yet tender, and perfectly balanced between sweet and tart. Drizzled with a silky lime glaze, this cake is refreshing, elegant, and absolutely irresistible — perfect for spring gatherings, summer picnics, or anytime you want a taste of the tropics.
Why You’ll Love This Recipe
- Bright citrus flavor: The key lime juice and zest bring vibrant, tangy freshness.
- Ultra-moist texture: Cream cheese and butter make the crumb rich and tender.
- Show-stopping glaze: A tangy-sweet lime glaze adds shine and extra flavor.
- Perfect for any occasion: Elegant enough for parties yet simple enough for everyday baking.
- Stays fresh for days: The flavors deepen beautifully over time.
Ingredients for Key Lime Pound Cake
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup fresh key lime juice (or bottled, if fresh unavailable)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional for depth)
For the Lime Glaze
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon key lime zest
For Garnish (Optional)
- Lime slices, zest curls, or a dusting of powdered sugar
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring every curve is coated to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the butter and cream cheese together with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the sugar and continue beating for 3–4 minutes, until light and fluffy. This step is key to creating a fine, tender crumb.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Add Dry Ingredients and Flavorings
Gradually add the dry ingredients to the butter mixture, alternating with the key lime juice. Begin and end with flour. Mix on low speed until just combined — do not overmix. Stir in the lime zest, vanilla, and almond extract.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent with foil during the last 15 minutes.
Step 7: Cool and Invert
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
Step 8: Make the Glaze
In a small bowl, whisk together powdered sugar, key lime juice, and zest until smooth. Drizzle over the cooled cake, letting it drip naturally down the sides. For a thicker glaze, use less juice; for a thinner drizzle, add more.
Step 9: Serve and Enjoy
Once the glaze sets slightly, slice and serve. The cake is delicious at room temperature or lightly chilled.
Flavor and Texture Profile
This Key Lime Pound Cake has everything you could want in a dessert — buttery richness, tender crumb, and a burst of tangy lime flavor in every bite. The cream cheese adds moisture and a slight tang that complements the citrus perfectly, while the glaze enhances the brightness and gives a glossy, bakery-style finish. The texture is dense yet soft — the ideal balance between light and rich. Every bite melts in your mouth with the perfect balance of sweetness and tartness.
Tips for the Perfect Key Lime Pound Cake
- Use room temperature ingredients: Ensures even mixing and a smooth batter.
- Cream thoroughly: Incorporate enough air into the butter and sugar for a fluffy texture.
- Don’t overmix: Mix just until the flour disappears to keep the crumb tender.
- Use fresh key limes if possible: They have a distinct, floral-tart flavor that bottled juice can’t match.
- Zest before juicing: It’s much easier to zest whole limes than squeezed ones.
- Cool completely before glazing: Warm cake will cause the glaze to melt and soak in.
Make-Ahead and Storage Tips
- Make Ahead: The cake tastes even better the next day as the lime flavor deepens.
- Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight at room temperature before serving.
- Glaze later: For freezing or storing, add the glaze right before serving for the best texture.
Variations and Add-Ons
- Coconut Key Lime Cake: Add ½ cup shredded coconut to the batter and top with toasted coconut flakes.
- Blueberry Key Lime Cake: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
- Mini Bundt Cakes: Bake in mini bundt pans for 25–30 minutes for individual servings.
- Lemon-Lime Pound Cake: Replace half the lime juice with lemon juice for a zesty blend.
- Glazed Loaf Version: Divide batter into two loaf pans for easy slicing and sharing.
Serving Suggestions
This cake is delicious on its own but can easily be elevated for special occasions:
- Serve with a dollop of whipped cream and a slice of lime for presentation.
- Add a scoop of vanilla or coconut ice cream for a tropical touch.
- Pair with iced tea, coffee, or prosecco for a refreshing dessert pairing.
- Slice thinly and serve alongside fresh berries for a light finish.
Nutritional Snapshot
Each slice (based on 12 servings) contains approximately:
- Calories: 430
- Fat: 21g
- Carbohydrates: 53g
- Protein: 5g
- Sugar: 35g
It’s indulgent, yes — but that’s exactly what makes it so special. Every forkful is worth it.
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work perfectly if key limes aren’t available. The flavor will be slightly less floral but still bright and delicious.
Why did my cake turn out dense?
Overmixing or using cold ingredients can cause heaviness. Be sure to cream the butter and sugar thoroughly and mix gently once flour is added.
Can I make this cake gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend. The texture will remain moist and flavorful.
What’s the best way to zest limes?
Use a microplane grater and avoid the white pith — it’s bitter. You’ll need about 8–10 key limes for enough zest and juice.
Can I make cupcakes with this recipe?
Absolutely! Bake in cupcake liners for 20–22 minutes and top with lime glaze or cream cheese frosting.
Expert Tips for Success
- Weigh your ingredients: Too much flour can make the cake dry — spoon and level or use a scale.
- Use the right pan: A heavy bundt pan ensures even baking and a beautiful crust.
- Test for doneness early: Ovens vary — start checking at 65 minutes.
- Let it rest: Pound cake improves as it cools and settles. The flavor develops beautifully overnight.
- Add flair: Garnish with candied lime slices or zest curls for a bakery-style look.
The Perfect Balance of Sweet and Tangy
This Key Lime Pound Cake captures the essence of summer in every bite — bright, zesty, and beautifully buttery. The tart key lime juice cuts through the richness of the cake, creating a dessert that’s indulgent yet refreshing. The glaze adds just the right amount of sweetness, creating a glossy finish that makes every slice irresistible.
Key Lime Pound Cake
Equipment
- 10-inch bundt or tube pan
- Mixing bowls
- Electric mixer
- Cooling rack
- Zester or Microplane
- Whisk
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup cream cheese, softened
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup fresh key lime juice (or bottled)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons key lime juice (for glaze, adjust to texture)
- 1 teaspoon key lime zest (for glaze)
- Lime slices or zest curls (optional garnish)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- In a large bowl, beat butter and cream cheese until creamy (2 min). Gradually add sugar and beat 3–4 min until light and fluffy.
- Add eggs one at a time, mixing well and scraping sides of the bowl between additions.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually mix in dry ingredients, alternating with lime juice. Stir in zest, vanilla, and almond extract. Mix gently until just combined.
- Pour batter into pan. Bake 70–80 min until toothpick comes out clean. Tent with foil if browning too quickly.
- Cool in pan 15 min, then invert onto rack to cool fully before glazing.
- Whisk powdered sugar, lime juice, and zest until smooth. Adjust consistency to preference. Drizzle over cooled cake.
- Let glaze set slightly. Slice and serve at room temperature or chilled.
Notes
Nutrition
Final Thoughts
Key Lime Pound Cake is more than just a dessert — it’s a slice of sunshine. Moist, tender, and bursting with citrus flavor, it’s the perfect treat for any occasion. Whether you’re serving it at a summer barbecue, packing it for a picnic, or enjoying it with afternoon tea, this cake is guaranteed to brighten your day. Simple to make yet sophisticated in flavor, it’s a timeless classic with a tropical twist — proof that a little zest can make life (and dessert) so much sweeter.
