Can I use bottled key lime juice instead of fresh?

Yes, but fresh juice gives the best flavor. If using bottled, make sure it’s 100% key lime juice with no added sweeteners.

What’s the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and slightly more tart than regular limes. They add a unique zing to this recipe!

Absolutely! Just substitute a 1:1 gluten-free baking flour. Check that your baking powder is gluten-free too.

That’s totally normal for pound cakes! It’s part of their charm and doesn’t affect the flavor or texture.

Yes! Grease it well and bake for 10–15 minutes longer. Keep an eye on it and test with a toothpick.

Use the fine side of a box grater or a microplane. Be careful to avoid the bitter white pith under the green skin.

Of course! The cake is delicious on its own, but the glaze adds a sweet-tart finish that really elevates it.

Scale

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

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

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