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Key Lime Pound Cake

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This Key Lime Pound Cake is a dense, buttery cake with a bright citrus flavor and a tangy key lime glaze. Perfect for celebrations or a sunny afternoon treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup key lime juice (fresh or bottled)
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract
  • For the Key Lime Glaze:
  • 1 cup powdered sugar
  • 23 tbsp key lime juice
  • 1 tsp key lime zest

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pan.
  2. Cream butter and sugar together in a large bowl until light and fluffy (3–4 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. Alternately add the dry ingredients and buttermilk to the butter mixture, mixing just until combined.
  6. Stir in key lime juice, zest, and vanilla extract until smooth.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then turn out onto a cooling rack.
  10. For the glaze: whisk powdered sugar, key lime juice, and zest until pourable.
  11. Drizzle glaze over the warm cake and allow it to soak in before serving.

Notes

  • Using fresh key lime juice and zest will give the best flavor.
  • Let the glaze soak into a warm cake for extra moisture.
  • This cake tastes even better the next day as the flavors develop.
  • Freeze slices individually for a quick treat anytime.
  • Add white chocolate chips or shredded coconut for variations.

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