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–+ servings
key lime pound cake

Key Lime Pound Cake

The Crispy Chef
A rich, buttery pound cake infused with zesty key lime juice and zest, topped with a silky lime glaze. Moist, dense, and bursting with citrus flavor — perfect for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course cake, Dessert
Cuisine American, Southern
Servings 12 slices
Calories 430 kcal

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

Be sure to use room temperature ingredients, cream butter/sugar thoroughly, and don’t overmix once the flour is added. For the best flavor, bake a day ahead to let the citrus shine through. Glaze only after the cake is completely cool.

Nutrition

Calories: 430kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gCholesterol: 105mgSodium: 220mgPotassium: 95mgFiber: 0.5gSugar: 35gVitamin A: 600IUVitamin C: 3mgCalcium: 30mgIron: 1.6mg
Keyword bundt cake, key lime pound cake, lime dessert, spring cake, summer cake
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