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
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Phelida Hughes
Turned out deliciously beautiful👩🏾🍳
Barbara Schieving
That’s great to hear – thanks Phelida!
Gloria
Can you use a boxed cake mix for cake part and add zest and lime juice??
Barbara Schieving
Hi Gloria – if you want to use a cake mix, I would use this recipe for the cake https://lilluna.com/key-lime-cake/#wprm-recipe-container-98485 bake it in a bundt pan until the internal temperature is 210 degrees and then you can glaze it with my recipe. Enjoy!
Jacqulyn
Need the steps what to mix first try to bak this cake now at stand still about to mix butter and crisco what next waiting on answer
Barbara Schieving
Hi Jacqulyn – I’m not sure about your confusion. After you mix the butter and crisco, you beat the sugar until creamy, beat in the eggs – then the flour and milk, then the vanilla, lime zest and juice.
Nicole Johnson
Can you store the cake to eat at a later date, if so how would i do it.
Barbara Schieving
Hi Nicole – if it’s more than a day or two, then you’ll want to freeze it. It freezes and thaws very well on the counter. You can freeze it unwrapped and then once it’s frozen, wrap it well with plastic wrap.
Linda
How long to bake as cup cakes?
Barbara Schieving
Hi Linda – I haven’t tried making cupcakes from this recipe, but cupcakes will probably take 20 minutes.
Joyce
This cake was D.E.L.I.C.I.O.U.S.!!! Totally a hit! ❤️
Barbara Schieving
That’s G.R.E.A.T – thanks Joyce! 🙂
Marie
In search on google it shows there are 119 reviews of this recipe. However, I cannot find any reviews which helps me decide how I might alter or improve on a recipe. Are there any reviews on this recipe? Thanks!
Barbara Schieving
Hi Marie – thanks for the question. The vast majority of the reviewers leave a star review and no comment. However, if you read the comments, there are 96 comments with the kind of information you’re looking for.
L. T.
Disappointed that my cake turned out just ok. I’m sure it’s something I did or didn’t do. 😔
Barbara Schieving
Sorry you didn’t love it. Do you think you cooked it too long? Were your limes not flavorful?
L.T.
I used the Nellies lime juice and lime zest but it didn’t come through in the flavor at all. I’ll try it again soon. Have a great Thanksgiving!
Lori
Lovely cake! Delicious!
Barbara Schieving
Thanks Lori!
Rosie Swindell
I have a pan for making mini bundt cakes. How do I adjust baking time for lemon blueberry pound cake?
Barbara Schieving
Hi Rosie – my guess is 20 minutes for mini bundt cakes. Just keep an eye on them and when they start to pull away from the sides of the pan and bounce back when lightly pressed on top and has an internal temperature of 210 degrees they’re done.
Stephanie
Oh my goodness, this cake is amazing. Thank you for sharing your recipe!
Barbara Schieving
Glad it was a hit – thanks Stephanie!
Tilkeya Ware
Do you still use butter when you use the baking stick
Barbara Schieving
Yes, you still need to use both the butter and the shortening. Enjoy!
Barb
Delicious pound cake; key lime taste is not too over powering. However I thought the glaze was way too strong. I’ll definitely make this again but cut the key lime juice in glaze down by half.
Barbara Schieving
Thanks Barb – definitely change it up to suit your tastes.
Britney Ray
Is cake flour the same as all purpose flour? And if you use cake flour will you still need to add the salt and baking powder?
Barbara Schieving
Hi Britney – no, cake flour is a mixture of all purpose flour and cornstarch. I haven’t tried it in this recipe, but assume you could use cake flour with no other changes. You will still need to use the salt and baking powder. Enjoy!
Jane
This looks great! However, I don’t own a bundt pan. I’m wondering if I could make this in a loaf pan?
Barbara Schieving
Hi Jane – yes, you can make it in loaf pans. I haven’t tried it, but I assume the batter will fit in two loaf pans – don’t fill the pans more than 2/3’s full. Your cook time will be less, probably about 40 minutes.
Wendy
Hi! Just tried this recipe. Followed all the directions. Baked at 325 for 90 min. The toothpick came out dry. So I assumed it was done. Came out nice and golden. Let cool in pan , then turned out onto place and the cake fell apart. Some of the inside was still raw. Don’t know what happened. Apparently it didn’t bake long enough. Maybe it should have baked at 350. Any ideas.
Barbara Schieving
Hi Wendy – different ovens and different pans cook at different rates. If in doubt, you can use an Instant Read Thermometer to check the internal temperature. It should be 210 degrees F. Other signs that the cake are done is it’s pulling away for the sides of the pan and it bounces back when pressed lightly.
Carolyn
Never mind, I saw it after asking the question
Carolyn
How long should I bake if using one large tube pan?
Kathy
what are you using for the 1/2 cup of shortening? And would you recommend the King Arthur Flour for this recipe?
Barbara Schieving
Hi Kathy – I use Crisco butter flavored shortening in this recipe. I haven’t tried it with King Arthur Flour, but I’m a big fan of their products.
Marianne
I live at 9000 feet above sea level. Any suggestions for baking modifications?
Valerie Zack
Call your county extension services office. They have always been a wealth of information. Good luck with your cake.
Heather
Delicious sounding recipe! I tried it out and my cake turned black on the bottom just 20 minutes into baking! ? No idea what happened. Any ideas?
Barbara Schieving
Hi Heather – sorry you had troubles with the recipe. Sounds like perhaps your heat was inadvertently set too high.
Heather
Disregard previous comment. Turned out my oven decided to go rogue and never turn off preheat (even though it dinged to let me know it was at temperature! Scraped off the burnt bottom and took it to my in laws to finish cooking. Turned out great considering what it went through. I’d like to try it again without the crazy oven part
Barbara Schieving
So glad there was a happy ending. Thanks for the update.