If you’re craving a dessert that bursts with citrusy flavor while maintaining a rich, buttery texture, the Key Lime Pound Cake Recipe is your ultimate solution. This cake brings together the bright tang of fresh key lime juice and zest with a tender, moist crumb that melts in your mouth. Perfect for spring afternoons, summer gatherings, or as a refreshing finale to dinner, this dessert is more than just a cake—it’s a celebration of tropical flavors in every slice.
Imagine slicing into a loaf with a golden crust, inhaling the zesty aroma of key limes, and tasting the buttery, slightly tangy center—this is exactly what makes a Key Lime Pound Cake unforgettable. Whether you’re baking for family, friends, or yourself, this recipe guarantees a show-stopping dessert with minimal fuss.
Why You’ll Love This Key Lime Pound Cake Recipe
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Moist and tender texture thanks to the perfect balance of butter, milk, and eggs.
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Vibrant key lime flavor that isn’t overly sweet, providing a refreshing citrus punch.
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Versatile dessert—serve it as a loaf, bundt cake, or even as mini cakes for parties.
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Easy to bake with simple ingredients available in most kitchens.
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Perfect for summer or tropical-themed gatherings, evoking a taste of Florida in every bite.
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Pairing potential: Top with fresh berries, whipped cream, or a tangy lime glaze.
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Make-ahead friendly: Keeps well for several days when stored properly, making it ideal for entertaining.
Ingredients for the Key Lime Pound Cake Recipe
Cake
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1 cup unsalted butter, softened (provides richness and tender crumb)
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2½ cups granulated sugar (balances the lime’s tang)
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5 large eggs (structure and moisture)
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3 cups all-purpose flour (base for texture)
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½ teaspoon baking powder (leavening for light crumb)
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½ teaspoon salt (enhances overall flavor)
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1 cup whole milk (moisture and richness)
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¼ cup fresh key lime juice (bright citrus flavor)
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1 tablespoon key lime zest (intensifies aroma)
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1 teaspoon vanilla extract (depth of flavor)
Glaze
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1 cup powdered sugar
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2–3 tablespoons fresh key lime juice
Pro Tip: Use fresh key limes whenever possible. If unavailable, substitute with regular lime juice, but reduce the quantity slightly to avoid overpowering acidity.
Step-by-Step Instructions
1. Preheat Oven & Prepare Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan thoroughly with butter and lightly dust with flour to prevent sticking.
2. Cream Butter and Sugar
In a large bowl, cream the softened butter with granulated sugar for 3–5 minutes until light and fluffy. This incorporates air, which helps achieve a tender crumb in your pound cake.
3. Add Eggs
Add eggs one at a time, mixing well after each addition. This ensures even incorporation and stability in the batter.
4. Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl. This guarantees even distribution of leavening and seasoning throughout the cake.
5. Combine Wet Ingredients
In another bowl, combine milk, fresh key lime juice, key lime zest, and vanilla extract. The acidity in the lime juice enhances the buttery flavor while adding a subtle tang.
6. Mix Batter
Alternate adding dry ingredients and wet ingredients to the butter-sugar mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter, which could make the cake dense.
7. Bake
Pour batter into the prepared bundt pan and smooth the top. Bake for 75–85 minutes until a toothpick inserted comes out clean.
8. Cool
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.
9. Glaze
Mix powdered sugar with 2–3 tablespoons of key lime juice until smooth. Drizzle over the cooled cake for a glossy, zesty finish.
Pro Tips for Perfect Key Lime Pound Cake
H3: How can I make the cake extra moist?
Use full-fat milk and room-temperature butter. Avoid overmixing the batter, as this can make the cake dry.
H3: Can I use regular limes instead of key limes?
Yes, but use slightly less juice to prevent the cake from being too tart. Key limes have a unique floral aroma that’s hard to replicate with regular limes.
H3: How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, and allow the cake to cool slightly before removing. Using a non-stick bundt pan is also recommended.
Best Ways to Serve
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Slice and serve with fresh berries for a refreshing dessert.
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Add a dollop of whipped cream or vanilla ice cream.
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Perfect as a brunch centerpiece alongside coffee or tea.
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Nutrition (Per Serving, 12 slices)
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Calories: 390 kcal
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Fat: 18g
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Saturated Fat: 11g
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Carbohydrates: 54g
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Sugars: 34g
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Protein: 5g
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Fiber: 0.5g
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Vitamin C: 8% DV
Storage & Leftovers
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Room temperature: Wrap tightly; lasts 3 days.
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Refrigerator: Store in an airtight container; lasts up to 1 week.
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Freezer: Wrap in foil + plastic wrap; lasts up to 2 months.
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Reheating: Warm slices in the microwave for 10–15 seconds for fresh-baked taste.
FAQs About Key Lime Pound Cake
Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add 1 teaspoon xanthan gum if not included in the blend.
Q: Can I make mini cakes instead of a bundt?
A: Yes! Bake in muffin tins for 20–25 minutes at 350°F (175°C) or mini loaf pans for 30–35 minutes.
Q: How do I enhance the lime flavor without adding more juice?
A: Use extra zest or a splash of lime extract for a more intense citrus flavor.
Variations
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Key Lime Bundt Cake Recipe: Add toasted coconut on top of glaze.
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Citrus Pound Cake Recipe: Replace half of lime juice with orange or lemon juice for layered citrus notes.
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Cream Cheese Pound Cake: Incorporate ½ cup cream cheese for extra richness.
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Vegan Version: Use plant-based butter, flax eggs, and almond milk.
Conclusion
The Key Lime Pound Cake Recipe is the ultimate tropical dessert that balances buttery richness with a refreshing citrus tang. Perfect for any occasion, it’s simple to bake, easy to serve, and loved by everyone. Unlock the full flavor of this dessert and elevate your baking game with this irresistible pound cake.