Key Lime Pound Cake Recipe

If you’re dreaming of a dessert that’s rich, buttery, and bursting with citrus flavor, this Key Lime Pound Cake is your new best friend. It’s the perfect balance of tangy and sweet, with a moist, dense texture that melts in your mouth. Whether you’re baking for a summer picnic, a family gathering, or just a cozy afternoon treat, this cake brings sunshine to any table. Plus, it’s easy enough for beginner bakers and impressive enough for special occasions.

Why You’ll Love Key Lime Pound Cake

This Key Lime Pound Cake isn’t just pretty to look at—it’s loaded with flavor and ridiculously simple to make. The tangy key lime juice cuts through the richness of the pound cake, giving it a fresh and vibrant twist that’s hard to resist. It’s perfect for spring and summer, but honestly, we’d eat it year-round. You don’t need any fancy ingredients or equipment—just a mixing bowl, a loaf pan, and a love for citrus. Plus, it keeps beautifully and tastes even better the next day. Trust us, you’ll be reaching for a second slice.

Ingredients for Key Lime Pound Cake

Let’s keep it simple and delicious! This recipe uses basic pantry staples with a citrus twist. Be sure to use fresh key lime juice for the best flavor—it’s the star of the show!

Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup fresh key lime juice
• 1 tablespoon key lime zest (about 3–4 key limes)
• 1 teaspoon vanilla extract

Optional Key Lime Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons key lime juice

Instructions: How to Make Key Lime Pound Cake

This Key Lime Pound Cake comes together in a few easy steps, and your kitchen will smell like a citrus paradise. Let’s get baking!

1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding dry ingredients and buttermilk to the butter mixture: Start with ⅓ of the flour mixture, then ½ of the buttermilk. Repeat until everything is combined. Don’t overmix!
6. Stir in the key lime juice, zest, and vanilla extract until just combined.
7. Pour the batter into your prepared pan, smoothing the top with a spatula.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. (Optional glaze): In a small bowl, whisk together powdered sugar and key lime juice. Drizzle over cooled cake for a sweet-tart finish.

Servings and Timing

This Key Lime Pound Cake is perfect for sharing—or not, we won’t judge! It’s a cozy loaf that slices beautifully and serves about 8 to 10 people, depending on how generous you are with those slices.

Here’s what to expect time-wise:

• Prep Time: 20 minutes
• Bake Time: 60–70 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours

Tips and Variations

Want to make your Key Lime Pound Cake extra special? Here are a few fun twists and helpful tips to get the most out of this zesty loaf:

• No key limes? Regular limes work too! Use fresh juice and zest for the best flavor.
• Add coconut flakes to the batter or sprinkle on top of the glaze for a tropical vibe.
• Mix in white chocolate chips or a swirl of cream cheese for added richness.
• Bake in a bundt pan for a more elegant presentation—just adjust the baking time slightly.
• Top with whipped cream or vanilla ice cream for a decadent dessert.
• Don’t skip the zest! It adds bold lime flavor and fragrance.
• Make it mini: Use mini loaf pans to create adorable individual servings—great for gifting!

Storage: Keep It Fresh!

This Key Lime Pound Cake stays moist and delicious for days—if it lasts that long!

Here’s how to store it:

• Room Temperature: Wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 3 days on the counter.
• Refrigerator: For longer freshness, especially in warmer climates, refrigerate the cake. Just bring it to room temperature before serving for the best texture.
• Freezer: You can freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or a few hours on the counter.

FAQs

There you have it—your new favorite citrus dessert! This Key Lime Pound Cake is everything you want in a homemade treat: sweet, zesty, moist, and totally satisfying. Whether you’re baking it for a backyard brunch, a summer get-together, or just because you need a little sunshine on your plate, this cake delivers every time.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

1. Lemon Pound Cake with Creamy Glaze
Perfect pairing for citrus lovers! Mention this as an alternative for readers who enjoy pound cakes but prefer lemon over lime.

2. Easy Coconut Cake Recipe
Tropical flavors go hand-in-hand! This is a great internal link when suggesting coconut as a mix-in or topping.

3. Homemade Whipped Cream in 5 Minutes
Perfect topping idea! This makes a great complement to the pound cake and adds value for readers.

Key Lime Pound Cake Recipe

Print Recipe

Pin Recipe

This Key Lime Pound Cake is rich, buttery, and bursting with citrus flavor. Perfect for summer picnics or cozy treats, it’s easy to bake and hard to resist!

• Total Time: 2 hours
• Yield: 8 to 10 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup fresh key lime juice
• 1 tablespoon key lime zest (about 3–4 key limes)
• 1 teaspoon vanilla extract
• Optional Key Lime Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons key lime juice

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Stir in key lime juice, zest, and vanilla extract until just combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too fast.
9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. (Optional) Whisk powdered sugar and key lime juice for glaze and drizzle over cooled cake.

Notes

Use fresh key lime juice and zest for best flavor. This cake keeps well and tastes even better the next day!

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 35g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 110mg

Keywords: key lime, pound cake, citrus dessert, summer baking