This Key Lime Pound Cake recipe brings a delightful twist to the classic pound cake with its sweet, moist texture and a tangy key lime glaze. Perfectly balancing sweet and tart, it’s a delicious Southern treat you’ll love!
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Quick Recipe Overview
WHAT: A classic tender pound cake infused with key lime juice and zest, finished with citrus glaze.
WHY: Buttery richness meets bright lime flavor for a perfectly balanced, crowd-pleasing dessert.
HOW: Cream butter with sugar, alternate flour and milk, add lime, then bake in a tube pan.
Jump to:
- Quick Recipe Overview
- Why You’ll Love This Key Lime Pound Cake Recipe
- Ingredient Notes
- Key Lime Pound Cake Recipe
- How to Make The Best Key Lime Pound Cake
- FAQs for Key Lime Pound Cake
- My Best Tips for Making Key Lime Pound Cake
- What to Serve With Key Lime Pound Cake
- Storage & Reheating Tips
- My Favorite Pound Cake Recipes
- More Delicious Cake Recipes to Consider
Why You’ll Love This Key Lime Pound Cake Recipe
- Simple to Make: With easy-to-find ingredients and straightforward steps, this cake is simple enough for both beginner and experienced bakers. You won’t need any special tools or techniques to create this flavorful dessert.
- Perfectly Balanced Flavors: The combination of sweet, moist cake and tangy key lime glaze offersa delicious balance of flavors in every bite. The tartness of the key lime contrasts beautifully with the richness of the pound cake.
- Quick Prep Time: With just 10 minutes of prep time, you can have this cake ready to bake in no time. The ingredients come together quickly, making it a perfect recipe for busy home bakers who want a delicious homemade dessert without spending hours in the kitchen.
- Flexible Baking Options: Love to make choices? This recipe gives you the flexibility to bake in a traditional tube pan or split between two smaller bundt pans. This means you can adjust the size based on your needs or how many people you’re serving.
🩷 Melissa
This key lime pound cake is a delightful Southern-styledessert that brings a burst of citrusy brightness to the classic pound cake. What makes this cake special is theunique combination of butter and shortening in the batter. While you might be tempted to use all butter, the mix creates a lighter texture with incredible flavor.
The cake itself has a mild key lime flavor, but the real magic happens with the tart glaze that adds a bright, zesty punch. Don’t worry if your cake looks a bit rough when it first comes out of the pan. The glaze usually transforms it into a gorgeous dessert that you will all enjoy.
Ingredient Notes
Key Lime Juice: Fresh key lime juice provides the most authentic flavor with floral, slightly bitter notes that complement the sweetness. Key limes are smaller and more aromatic than Persian limes, typically requiring 10-12 limes for ¼ cup juice. If unavailable, bottled key lime juice from the baking aisle works well and stays consistent batch to batch. Regular lime juice is an acceptable substitute with a brighter, simpler citrus profile.
Shortening: Vegetable shortening contributes to the tender crumb and extended shelf life characteristic of traditional pound cakes. It remains solid at room temperature, which helps the cake maintain its structure. Use plain shortening, not butter-flavored varieties, as they can overpower the lime.
Tube Pan: A 10-inch tube pan with a removable bottom works best for this recipe, providing even heat circulation and easy removal. The center tube ensures the thick batter bakes through completely without overbrowning the exterior. If you only have bundt pans, use two 6-cup capacity pans and reduce baking time to 50-55 minutes. Dark pans bake faster than light-colored ones, so check doneness 5 minutes earlier.
See the recipe card below for full information on ingredients and quantities.
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Key Lime Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup shortening
- 3 cups sugar
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- ¼ cup fresh Key lime juice
Glaze
- 1 ½ cups powdered sugar
- 3 tablespoons fresh Key lime juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.3 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.1 cup unsalted butter, ½ cup shortening, 3 cups sugar, 6 large eggs
- Add flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.1 cup milk
- Mix in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. (I used two 6-cup bundt pans.)1 teaspoon vanilla extract, 1 teaspoon lime zest, ¼ cup fresh Key lime juice
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. (Bake half size Bundts for 50–55 minutes.) Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Prepare glaze by whisking together powdered sugar, 3 tablespoons fresh Key lime juice, and ½ teaspoon vanilla until smooth. Immediately brush or drizzle over top and sides of cake. Cool completely before serving.1 ½ cups powdered sugar, 3 tablespoons fresh Key lime juice, ½ teaspoon vanilla extract
Video
Notes
Nutrition
How to Make The Best Key Lime Pound Cake
What makes this cake special is the unique combination of butter and shortening in the batter. While you might be tempted to use all butter, the mix creates a lighter texture with incredible flavor.
Step 1: Begin by preheating your oven to 325°F and preparing your baking pan. In a mixing bowl, whisk together the dry ingredients – flour, baking powder, and salt.
Pro Tip: Crisco Baking Sticks make measuring shortening a breeze!
Step 2: In a stand mixer, cream the butter and shortening until smooth, then gradually add sugar, beating until light and fluffy. Add eggs one at a time, ensuring each is fully incorporated.
Step 3: Carefully alternate adding the flour mixture and milk to the butter mixture, mixing at low speed just until blended. Finally, fold in the vanilla extract, lime zest, and fresh key lime juice, creating a beautifully fragrant batter.
Step 4: Pour the cake batter into a prepared pan and bake until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool on a wire rack.
Pro Tip: When I’m using bundt cakes as gifts, I will bake it in two half-sized bundt pans instead of a 12-cup tube pan. This makes a great gift size, or for eating one now and putting one in the freezer for later.
FAQs for Key Lime Pound Cake
Yes! While key limes have a more intense, slightly more tart flavor, you can substitute regular lime juice and zest. Just use the same measurement of fresh lime juice and zest. The cake will still have a delicious citrus flavor, though it might be slightly less pronounced than with key limes.
If you don’t have shortening, you can use all butter, but the texture might be slightly denser. The original recipe uses a combination of butter and shortening to create a lighter, more tender crumb. If substituting completely with butter, use 1½ cups of unsalted butter instead of 1 cup butter and ½ cup shortening.
Overbaking is the most common culprit. Start checking at 1 hour 10 minutes. Also ensure butter and eggs are room temperature—cold ingredients don’t incorporate well and create denser texture.
My Best Tips for Making Key Lime Pound Cake
☞ Don’t Overmix the Batter: Mix the ingredients just until combined to avoid a dense or tough cake. Overmixing can develop too much gluten in the flour.
☞ Use Room Temperature Ingredients: Ensure your butter, eggs, and cream are at room temperature before starting. This helps the batter blend smoothly and creates a tender texture.
☞ Let the Cake Cool Before Glazing: Allow the cake to cool completelybefore pouring on the glaze. A warm cake can cause the glaze to run off instead of setting nicely.
☞ Enhance the Glaze: Add a pinch of lime zest to the glaze for an extra burst of citrus flavor and a decorative touch.
What to Serve With Key Lime Pound Cake
Stunning served simply with whipped cream and a lime slice. The whipped cream balances the sweetness while lime hints at the citrus inside. Fresh berries—blueberries, raspberries, or strawberries—complement the lime beautifully. I also love pairing it with vanilla ice cream or lime sorbet. Perfect with coffee or tea for afternoon gatherings, or serve with coconut ice cream and toasted coconut for tropical parties.
Storage & Reheating Tips
Room Temperature
Store the cooled, glazed cake covered at room temperature for up to 4 days. Wrap tightly in plastic wrap or place in an airtight container to prevent drying. The combination of butter and shortening keeps the crumb moist for several days without refrigeration.
Refrigerator Storage
For longer storage, refrigerate the wrapped cake for up to 1 week. Bring slices to room temperature before serving for the best texture and flavor, or warm briefly in the microwave for 10-15 seconds. Cold cake is still delicious but won’t have the same tender mouthfeel as room temperature cake.
Freezer Storage
Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. For best results, freeze without the glaze and make fresh glaze when ready to serve. Thaw overnight in the refrigerator or at room temperature for 3-4 hours. Individual slices can be wrapped and frozen separately for easy portion control.
Make Ahead
Bake the cake up to 2 days in advance and store at room temperature. Apply the glaze the day of serving for the freshest presentation, though pre-glazed cake tastes excellent too. The flavors actually improve after a day as the lime notes develop and meld with the buttery cake. This is an ideal make-ahead dessert for entertaining.
My Favorite Pound Cake Recipes
- Cinnamon Coffee Cake-A moist, buttery cake with a delicious cinnamon-sugar swirl and crumbly streusel topping. Perfect for breakfast, brunch, or as a sweet treat with coffee.
- Strawberry Pound Cake-A fruity twist on the classic pound cake, made with fresh strawberries for a burst of flavor and a pretty pink hue. It’s light, moist, and ideal for spring or summer.
- Healthier Chocolate Pound Cake From A Mix-A quick and easy chocolate pound cake recipe made lighter by using substitutions like yogurt or applesauce, yet still rich, moist, and chocolaty.
- The Best Ever Coconut Bundt Cake-A fluffy, tender bundt cake infused with coconut flavor and topped with a creamy coconut glaze. It’s a tropical delight that’s perfect for coconut lovers!
More Delicious Cake Recipes to Consider
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2 Sisters Recipes
OH MY LORD! who can pass up a key lime pound cake ? NOT me that’s for sure! This is to die for!! Great summer recipe Barbara and thank you for sharing!
Carol
What a nice cake for summer. Anything made with citrus fruits like lemon and lime make me think of summer and sunshine. This would be the perfect ending to a summer supper.
Barbara Schieving
Thanks! Citrus desserts always make me think of summer too.
Elaine
If you use Nellie and joes key lime juice, do you use the same amount that is specified in recipe for fresh lime juice?
Barbara Schieving
Hi Elaine – yes, I would use the same amount. Enjoy!
Bonnie Martin
i love trying new recipes an i can’t wait to try this recipe, thanks so much for sharing your recipe.
Mary V
This is easily the most moist cake I’ve ever made! It has a lovely flavor with a dense base. Most poundcakes I’ve made have had a too dense texture . I give it rave reviews!
Robyn
Do you think I could substitute coconut oil in solid form for the shortening? Can’t wait to try it!
Barbara Schieving
Hi Robyn – yes, I think that would work well.
kremasti kolaci
Recipe is excellent. Whether be with something else to replace shortening?
Barbara Schieving
Thanks! I would substitute butter for the shortening.
ANNIE JO NORTON
KEYLIME IS MY FAVORITE FLAVOR. I CAN NOT WAIT TO TRY THIS RECEIPE.
Barbara Schieving
Thanks Annie – enjoy!
Kim
Does using a gas oven make a difference in cook times?
Barbara Schieving
Hi Kim – not that I’m aware of.
Dominique
can you use regular lime if you don’t have key limes?
Barbara Schieving
Sure
kiechia marbury
Can I use buttermilk instead
Barbara Schieving
You probably can substitute buttermilk but you’ll need to add more than 1 cup because buttermilk is thicker.
Estraleta Jones
I made this cake following the directions. I used a regular pound cake pan.My concern is the lime juice settled in the bottom of the cake. The cake was completely cooked. EVERYONE LOVED THE TASTE AND TEXTURE. HOWEVER, I am concerned about the settling off THE Lime Juice at the bottom.I am planning on baking another one for a Birthday Gift.
Barbara Schieving
Hi Estraleta – So glad everyone loved it. I think just mixing the lime juice in better so it doesn’t separate. It should be fully incorporate in the cake batter. I’d love this for my birthday too.
Olivia
Hello Mrs. Barbara, I would like to know if I can substitute the flour for cake flour?
Barbara Schieving
Hi Olivia – I haven’t tried it, but I think you could substitute cake flour. It would probably make the cake a little bit lighter.
Barbara Van Maren
Can’t wait to try this- I love key limes and fortunately they have Nellie & Joes at my local Safeway. and thanks for the high altitude directions! We are at about 6500 ft. here in Lake Tahoe, CA.
Terri
I made this pound cake for a community bake sale at my son’s high school. I sold it by the slice. It sold in minutes, literally. It is an awesome recipe. I had one person come and buy a second piece. He said it was the best he’s ever tasted. It was moist and full of flavor. I’d bake this one again in a heartbeat!
Barbara Schieving
Thanks Terri – I’m so glad it was a hit at the bake sale!
Georgette Barrera
Can this cake be made ahead of time and frozen?
Barbara Schieving
Hi Georgette – I haven’t tried it, but I think it would freeze beautifully.
keyanna
how many servings per cake?
Barbara Schieving
Hi Keyanna – about 8 servings per cake.
elisabeth porto
queria a trdu;oes desses bolos maravilhos, mada para mim pelo amor de Deus em portugeus um beijo obrigada
Karen
I don’t really like to use shortening so could I just use all butter?
Barbara Schieving
You can use all butter, but shortening does make the cake a bit lighter and fluffier.
Courtney
This cake is delicious!
Shaheda
What is shortening and made off
Barbara Schieving
Hi Shaheda – Shortening is a type of solid fat that is made from vegetable oils.