A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.
This recipe I originally shared as part of a virtual progressive dinner – of course I brought the dessert. This cake has become one of my most popular cake recipes and if you missed it the first time around, you’ll definitely want to give it a try.
The recipe uses both butter and shortening in the batter. I thought about changing the recipe and using all butter, but decided not to because shortening creates higher, lighter-textured baked goods, while the butter adds great flavor. So I knew a combination would give me the best of both worlds.
When I’m baking with shortening I love using the Crisco Baking Sticks. It makes measuring shortening so much easier. My cakes stuck to the pan little bit, so I used my thin, flexible icing spatula to loosen the edges. They looked a little ragged when I took them out of the pan, but after adding the glaze, they were gorgeous – so don’t be discourage if your cakes are perfect.
I did however, make several changes to the recipe, including adjusting it for my high altitude, and baking it in two half sized bundt pans instead of a 12 cup tube pan. Unless I’m serving a crowd, I prefer two small bundts so I can serve one now and put one in the freezer for later.
The cake has a mild key lime flavor, but the tart glaze gives it a great burst of lime flavor. It’s a sweet, moist pound cake, but not quite as dense as most pound cakes, which made it feel like you’re eating a little lighter.
I served the cake the way they served it on Southern Living with a dollop of whipped cream and a slice of lime.
Check out the video to see just how easy this popular Key Lime Pound Cake is to make.
Key Lime Pound Cake
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.
- 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, 1 at a time, beating just until blended.
- 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.
- 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.)
- 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 Key Lime 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.
Video
Notes
Thanks to Barb from Creative Culinary for creating the Progressive Eats group. Now that you’ve had your dessert first, jump over to all the delicious recipes the group put together for our Southern progressive dinner:
Main Course
Never Enough Thyme – Creole Style Smothered Chicken
Appetizers
The Heritage Cook – Old Bay Shrimp Boil Skewers
Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli
Bread
Savvy Eats – Jalapeno Cornbread + How to Store Cornbread
Salads
Miss in the Kitchen – Creamy Coleslaw
Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad
Soup
Spiceroots – Maque Choux Soup
Sides
Creative Culinary – Bacon and Caramelized Onion Creamed Corn
Pastry Chef Online – Spicy Succotash
Beverage
Healthy. Delicious. – Watermelon Lemonade
Desserts
Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie
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.