Key Lime Pound Cake Recipe
If you’re yearning for a dessert that balances rich, buttery decadence with a brilliant punch of citrus, look no further than this Key Lime Pound Cake. With its moist crumb, vibrant lime flavor, and an irresistible glaze that sparkles with zest, this cake is destined to turn everyday moments into tropical celebrations. Whether you’re baking for a big family gathering or simply craving a sunny slice of something sweet, this Key Lime Pound Cake truly delivers on both comfort and wow factor.
Ingredients You’ll Need
There’s something downright magical about taking a handful of kitchen staples and transforming them into an extraordinary treat. For this Key Lime Pound Cake, every ingredient is crucial – each brings a unique layer of taste, texture, or color that sets this dessert apart as something special. Here’s what you need and why each one matters:
- Unsalted butter (1 cup, softened): The foundation of our cake, butter makes for a rich, tender crumb and sets the flavor baseline.
- Granulated sugar (2½ cups): Sweetens the batter and helps create that gorgeous golden crust pound cake fans love.
- Eggs (6, at room temperature): Plenty of eggs ensure the cake is dense yet delicately soft — the hallmark of a great pound cake.
- All-purpose flour (3 cups): Gives structure to the Key Lime Pound Cake while keeping it light enough for the lime’s bright flavor to shine through.
- Baking powder (½ teaspoon): Just a touch gives our cake the perfect rise.
- Salt (½ teaspoon): Brings out the complexity of the other flavors and stops things from getting too sweet.
- Whole milk (1 cup, at room temperature): Adds moisture and makes the crumb perfectly tender so each bite almost melts in your mouth.
- Key lime juice (¼ cup): The star of the show – transforms the cake with zingy citrus character.
- Key lime zest (1 tablespoon): Intensifies the citrus aroma, making the flavor pop from the first whiff to the last bite.
- Vanilla extract (1 teaspoon): Adds a warm, smooth backdrop that rounds out the lime’s tang beautifully.
- Powdered sugar (1½ cups, for the glaze): The base for a sweet, silky glaze that ties it all together.
- Key lime juice (2–3 tablespoons, for the glaze): Infuses the glaze with even more citrus magic and balances the sweetness.
- Key lime zest (1 teaspoon, for the glaze): Flecks the glaze with bursts of color and flavor for a showstopping finish.
How to Make Key Lime Pound Cake
Step 1: Prep the Pan and Preheat the Oven
Start things off right by setting your oven to 325°F (163°C) and giving your bundt or tube pan a thorough greasing and flouring. This step ensures your Key Lime Pound Cake releases cleanly and sports that beautiful bundt design everyone admires.
Step 2: Cream Butter and Sugar
With an electric mixer, blend your softened butter and granulated sugar together in a large bowl. You’ll want to mix until the blend turns light, pale, and fluffy – about 4 to 5 minutes. This step traps air and is key (pun intended!) to achieving that perfect crumb.
Step 3: Beat in the Eggs
Add eggs one by one to the butter-sugar mixture, making sure each one is well incorporated before adding the next. Doing this gradually helps keep the batter smooth and ensures a dense yet delicate texture in your Key Lime Pound Cake.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. This even distribution lets the cake rise uniformly and prevents any surprise salty bites.
Step 5: Mix Wet Ingredients
In a separate small bowl, whisk the milk, key lime juice, lime zest, and vanilla extract together. This mixture is where all the citrus excitement begins, ensuring every part of the cake is infused with bright, tangy flavor.
Step 6: Bring the Batter Together
Alternately add the dry and wet mixtures to the butter mixture (beginning and ending with the dry), mixing on low speed just until everything is combined. Be gentle – overmixing can make the cake tough instead of lusciously tender.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth out the top. Slide it onto the center rack and bake for 75 to 85 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell absolutely amazing!
Step 8: Cool the Cake
Let the cake rest in its pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. This helps the Key Lime Pound Cake maintain its shape and makes glazing a breeze.
Step 9: Make the Key Lime Glaze
In a bowl, whisk together the powdered sugar, fresh key lime juice, and zest. The glaze should be smooth and thick enough to cling but still drizzle attractively. Pour or spoon it over your cooled cake and let it set before slicing.
How to Serve Key Lime Pound Cake
Garnishes
Elevate your Key Lime Pound Cake by sprinkling extra lime zest over the glaze, or crowning each slice with delicate edible flowers. A handful of fresh berries (raspberries or blueberries are lovely) adds a pop of color and contrast to the citrusy theme.
Side Dishes
This cake shines beautifully with simple sides. Serve each slice with a big dollop of whipped cream, a scoop of coconut ice cream, or even a tangy fruit salad to complement its sunny flavor. For those who love a little tartness, a spoonful of lemon or lime curd is pure bliss.
Creative Ways to Present
Let your creativity shine with playful presentations. Try stacking cubes of Key Lime Pound Cake on skewers for party-ready dessert kabobs, layer cubes in parfait glasses with cream and berries, or slice and toast the cake for a plush, decadent base for grilled peaches or pineapple.
Make Ahead and Storage
Storing Leftovers
Keep your Key Lime Pound Cake delightfully fresh by storing slices (or the whole cake) in an airtight container at room temperature for up to 3 days. If you want extra staying power or live in a warmer climate, pop it in the fridge and enjoy for up to a week – just bring it to room temperature before serving for the best flavor.
Freezing
This cake freezes like a dream! Wrap individual slices or the entire Key Lime Pound Cake tightly in plastic wrap and foil, then tuck into a freezer-safe bag. Freeze for up to three months. When you’re ready for citrusy goodness, thaw overnight in the refrigerator or for a couple of hours at room temperature.
Reheating
Want to revive that just-baked aroma? Warm cake slices in the microwave for a few seconds, or, for a lovely slightly crisp exterior, toast in a low oven (about 250°F) for 5–10 minutes. Glaze after reheating if you want the icing to stay pretty and glossy.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While authentic key limes give the cake a unique zing, regular limes work well and will still provide plenty of citrus flair.
Why does the cake need to cool before glazing?
If you glaze the cake while it’s warm, the icing will soak in and become too thin. Allowing the cake to cool ensures the glaze sets up beautifully and stays on top as a glistening finish.
Does this Key Lime Pound Cake have to be baked in a bundt pan?
A bundt or tube pan gives the cake its signature look and even baking, but you can use two loaf pans if you prefer. Just shorten the baking time and keep an eye out for doneness.
My cake cracked on top. Is that okay?
Totally normal! Most pound cakes crack on top – it’s a sign of a well-aerated batter. The glaze will cover cracks nicely, and the inside will still be gorgeously soft.
Can I make this cake gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend, making sure it’s one designed for baking. The texture may differ slightly, but you’ll still have a delightful, citrus-forward cake!
Final Thoughts
There’s just something magical about digging into a slice of homemade Key Lime Pound Cake – it’s like a sunny day for your taste buds! I hope you feel inspired to try this recipe and share it with someone special. There’s true happiness in every bite, and I can’t wait for you to experience it for yourself!
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Key Lime Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of this Key Lime Pound Cake, a delightful citrus-infused dessert that is perfect for any occasion. With a moist crumb and zesty glaze, this cake is sure to impress your family and friends.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
- ¼ cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the glaze:
- 1½ cups powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 4–5 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Combine dry and wet ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, combine the milk, key lime juice, zest, and vanilla.
- Mix batter: With the mixer on low, alternate adding the dry ingredients and the milk mixture to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, key lime juice, and zest until smooth. Drizzle over the cooled cake and let set before slicing.
Notes
- Use fresh key lime juice for the best flavor.
- You can substitute regular lime juice if key limes are unavailable.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
