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A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.
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4.39 from 423 votes

Key Lime Pound Cake

Prep Time10 mins
Cook Time1 hr 15 mins
Additional Time10 mins
Total Time1 hr 35 mins
Course: Cakes
Servings: 16 servings
Author: Barbara Schieving


  • 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


  • 1 ½ cups powdered sugar
  • 3 tablespoons fresh Key lime juice
  • ½ teaspoon vanilla extract


  • 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.



*I used 2 ¾ cups sugar and ¼ teaspoon baking powder to adjust for my high altitude.
Adapted from Southern Living.