Key Lime Pound Cake is a zesty twist on the traditional Southern classic, bursting with the vibrant flavor of fresh key lime juice and zest. Moist, buttery, and perfectly balanced between tart and sweet, this cake is finished with a simple yet flavorful lime glaze, making it a delightful treat for citrus lovers. Whether served at brunch, a springtime gathering, or simply with tea, this cake is a bright and refreshing crowd-pleaser.

Why You’ll Love This Recipe

This pound cake stands out for its irresistible combination of rich, tender crumb and the refreshing tang of key lime. It’s easy to make but impressive enough for entertaining, with a bright glaze that adds a final pop of flavor. The optional green food coloring offers a playful, vibrant appearance without altering the taste. This cake stores well, travels well, and gets even better the next day, making it a fantastic make-ahead dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

unsalted butter, softened
granulated sugar
large eggs
all-purpose flour
baking powder
salt
whole milk
key lime juice
key lime zest
vanilla extract
green food coloring (optional)

For the Lime Glaze:

powdered sugar
key lime juice
zest of 1 key lime

directions

Preheat and Prepare Pan:
Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan thoroughly to prevent sticking.

Make Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift together the flour, baking powder, and salt. In another bowl, mix the milk, key lime juice, zest, and vanilla extract.

Add the dry ingredients to the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients. Stir until just combined.

If desired, add a few drops of green food coloring and mix gently to incorporate.

Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, key lime juice, and lime zest until smooth. Adjust the juice amount for desired consistency. Drizzle over the cooled cake.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Calories: 438 kcal per serving

Variations

Mini Loaves: Divide the batter into smaller loaf pans for individual servings or gifts.
Coconut Twist: Add shredded coconut to the batter for a tropical flavor profile.
Cream Cheese Glaze: Substitute the lime glaze with a cream cheese frosting for added richness.
No Food Coloring: Skip the food coloring for a more natural presentation.
Orange or Lemon Swap: Use orange or lemon zest and juice for a different citrus experience.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Allow refrigerated slices to come to room temperature before serving for best texture. The cake can also be frozen for up to 2 months. To freeze, wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

FAQs

Can I use regular lime juice instead of key lime?

Yes, regular limes can be substituted, though the flavor will be slightly different—key limes are more aromatic and slightly sweeter.

Do I have to use food coloring?

No, the food coloring is optional and only affects appearance, not flavor.

Can I make this in a regular loaf pan?

Yes, this recipe can be made in loaf pans—adjust baking time as needed, checking for doneness with a toothpick.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake; it should come out clean or with a few crumbs, not wet batter.

Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavor, but bottled can be used in a pinch.

Why is my pound cake dense?

Overmixing the batter or using cold ingredients can result in a dense texture. Ensure ingredients are room temperature and mix just until combined.

What’s the best way to apply the glaze?

Drizzle the glaze over the cooled cake using a spoon or pour from a measuring cup for an even finish.

Can I add lime zest to the glaze?

Yes, lime zest adds both flavor and visual appeal to the glaze.

Is this cake freezer-friendly?

Absolutely. Wrap it tightly and store in the freezer for up to 2 months. Thaw before serving.

Can I make this cake ahead of time?

Yes, in fact, the flavor often improves the next day. Store covered at room temperature or refrigerate until ready to serve.

Conclusion

Key Lime Pound Cake is a delightful fusion of rich, buttery cake and refreshing citrus flavor. With its moist crumb, zesty glaze, and eye-catching appearance, this dessert is both comforting and sophisticated. Whether you’re baking for a celebration or simply treating yourself, this recipe offers a deliciously memorable slice of sunshine in every bite.