There’s something funny about the way certain flavors bring back entire seasons of your life. For me, Key Lime Pound Cake tastes like those slow, sticky summer afternoons when the AC was barely doing its job, and the only escape was sneaking into the kitchen for something cold, tart, and sweet.
It wasn’t some grand dessert my family made every year. Actually, it started with a mistake, I wanted to make lemon cake, but we only had key limes in the fridge. I rolled with it.
The result? Way better than what I planned. That first cake was a little messy, the glaze uneven, and I forgot to sift the flour. But the flavor? Bright. Buttery. Unforgettable. It had this zippy personality wrapped in a soft, melt-in-your-mouth texture. And that key lime glaze? I could’ve eaten it with a spoon.
Since then, I’ve tweaked and refined the recipe, balancing the citrus with just the right amount of creaminess, adding a bit of brown sugar for warmth, and nailing the texture so it’s dense in the best way, without being heavy.
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Now, this is the lime cake recipe I come back to when I want to bake something that feels like a slice of sunshine.
Why You’ll Love This Key Lime Pound Cake
- It’s like a vacation in a bite. Seriously, one slice and you’ll feel like you’re lounging in the sunshine, with the ocean breeze. The key lime glaze is the perfect balance of sweet and tangy, making it the ideal summer dessert (or anytime you need a tropical escape!).
- Buttery, soft, and oh-so-moist. There’s no dry pound cake here, folks. This one’s rich and tender, with the kind of crumb that melts in your mouth. And the Key Lime Pound Cake? It has the perfect dense texture without being too heavy, pure cake magic.
- No complicated steps. I’m all about keeping things simple without sacrificing flavor. This recipe is beginner-friendly and doesn’t require any special equipment, so even if you’re new to baking, you’ll be able to nail it. Plus, there’s no need for any fancy frosting, just that gorgeous key lime glaze drizzled on top.
- It’s the dessert everyone will love. Whether you’re hosting a summer BBQ or just baking for yourself (because, hey, you deserve it!), this cake is bound to impress. It’s not too sweet, but perfectly balanced, making it a crowd-pleaser that’s just as good on day two (if it lasts that long).
The Ingredients You’ll Need
- Unsalted Butter – This is the base of your cake’s rich, smooth texture. No salt means you’re in control of the flavor, letting that zesty lime shine without interruption.
- Neutral Oil – Think of it as the secret weapon to keeping your cake ultra-moist. The oil adds a lightness and soft crumb, ensuring it stays fresh and fluffy.
- Cream Cheese – Here’s where the magic happens! Cream cheese adds a touch of richness and makes the cake melt-in-your-mouth without being too heavy.
- Granulated Sugar – Sweetness is the name of the game. It balances out the tartness of the lime and helps give your cake that perfectly golden, tender crumb.
- Light Brown Sugar – Just a hint of molasses flavor. This adds a depth of sweetness, giving the cake a little extra warmth and a more complex taste.
- Eggs – These beauties help bind everything together while adding moisture and structure. They’re the backbone of this cake, giving it that melt-in-your-mouth texture.
- Cake Flour – The soft, delicate sibling of all-purpose flour. It gives this cake its light, airy texture, perfect for a pound cake that’s rich yet tender.
- Salt – A pinch of salt is essential to balance all that sweetness and help bring out the natural flavors of the lime. Trust me, it’s the quiet hero of this recipe.
- Key Lime Zest – This is the little burst of sunshine you’re looking for! Zest gives the cake that intense lime flavor without being overly sour. It’s fresh, fragrant, and totally irresistible.
- Key Lime Juice – Freshly squeezed lime juice provides that tangy zip and a juicy pop of flavor that makes this cake unforgettable.
- Vanilla Extract – It’s the warm, comforting note that rounds out the flavor profile. Vanilla and lime are best friends, and they work together to create a cake that’s balanced and delicious.
- Powdered Sugar – This one’s for the glaze! Powdered sugar creates that smooth, glossy finish that makes each bite of your cake even more satisfying.
- Milk – A splash of milk thins out the glaze just enough to make it pourable and drizzly, adding a creamy finish that ties everything together.
How to Make Your Key Lime Pound Cake
Preheat the Oven & Prepare the Pan
Alright, let’s get things rolling! First, preheat your oven to 325°F (165°C). While that’s warming up, grab your 12-cup bundt pan and give it a nice, generous spray with non-stick baking spray. We want this cake to come out smooth and easy, no sticking allowed!
Cream Together Butter, Oil, and Cream Cheese
Now for the base! In your mixer, combine the unsalted butter, neutral oil, and cream cheese. Beat on high for about 2 minutes.
This is where you’ll start to see your cake come to life. You’re aiming for light and fluffy, so take your time, this step is key for a tender, melt-in-your-mouth texture.
Once everything is creamy and smooth, slowly add in the granulated sugar. Keep mixing on high speed for 6 minutes.
Watch as it transforms into a pale yellow, fluffy mixture. This is the stage where we’re setting the foundation for a perfectly balanced cake!
Add the Eggs One at a Time
Next, crack in the eggs, one at a time, please! It’s like giving your cake the building blocks it needs to hold together.
Mix well after each egg, scraping the sides of the bowl as you go. You want everything to be fully incorporated and nice and smooth. Patience here will lead to a beautifully structured cake.
Mix in the Dry Ingredients, Gently
Now we’re getting into the flour! Turn your mixer down to its lowest speed, and slowly add in the sifted cake flour in two batches.
Once it’s all in, add the salt, fresh lime zest, and key lime juice. The zest is going to release that incredible citrus fragrance, and the juice is what gives the cake that refreshing, zesty kick!
Be careful not to over-mix, as we want a tender crumb, not a tough one.
Add the Vanilla Extract
It’s vanilla time! Add that lovely vanilla extract to the mix and give it one last gentle stir.
This helps round out the flavor and brings a soft warmth to balance the brightness of the lime.
Scrape the sides of your bowl one last time, and you’re all set to pour the batter into the pan.
Pour the Batter & Get Ready to Bake
Now, carefully pour the batter into your prepared bundt pan. Don’t rush, take a moment to spread it evenly, so the cake bakes beautifully and uniformly. This step is key to ensuring your cake has that perfect rise.
Place the pan into the oven and let it bake for 1 hour and 10 minutes to 1 hour and 20 minutes.
You’ll know it’s done when a toothpick or cake tester inserted into the center comes out clean. Give it some time to rise and bake to golden perfection, don’t be tempted to check too soon!
Cool the Cake
Once your cake is baked, let it cool in the pan for about 10 minutes on a wire rack. This lets the cake firm up a little, making it easier to flip.
Then, carefully turn the pan upside down and release the cake onto your serving plate. Let it cool completely before you even think about glazing. Trust me, it’s worth the wait!
Make the Key Lime Glaze
While your cake is cooling, let’s get the glaze ready. In a bowl, combine the cream cheese, powdered sugar, milk, key lime juice, and vanilla extract. Whisk until smooth and creamy.
The glaze should be thick enough to drizzle, but still flow just right over the cake. If the mixture feels overly dense, simply drizzle in a bit more milk to loosen it up. If it’s too thin, just a little more powdered sugar will do the trick!
Drizzle It Over the Cake
Once your cake is completely cool, go ahead and pour that luscious Key Lime Glaze over the top.
Let it drip down the sides, creating a beautiful, shiny coating. The glaze is rich, creamy, and just the right amount of tangy, everything you want in a perfect Key lime pound cake.
4 Mistakes to Avoid When Making Key Lime Pound Cake
1- Not Letting Ingredients Come to Room Temperature
- Why it matters: Cold butter, eggs, and cream cheese can cause the batter to mix unevenly, which can lead to a denser texture and a less fluffy cake.
- Fix it: Set your ingredients out about 30 minutes before you start baking. Room temperature butter and eggs mix into the batter smoothly, giving you that soft, airy texture you’re after.
2- Overmixing the Batter
- Why it matters: It’s tempting to keep mixing, but overworking the batter can result in a tough cake. The key to a tender crumb is gently mixing until just combined.
- Fix it: Once you’ve added your dry ingredients, mix on low speed and stop as soon as everything is incorporated. A few flour streaks are okay, just fold them in by hand.
3- Not Checking the Cake with a Toothpick
- Why it matters: Every oven bakes differently, and if you skip the toothpick test, you might end up with an undercooked or overcooked cake.
- Fix it: Check for doneness around 1 hour and 10 minutes by inserting a toothpick into the center. If the skewer emerges spotless, or dotted with just a few damp crumbs, your cake has finished baking to perfection.
4- Glazing a Warm Cake
- Why it matters: If you glaze your cake while it’s still warm, the glaze will melt right off and won’t create that gorgeous, glossy finish you’re after.
- Fix it: Let your cake cool completely before adding the glaze. You’ll get a beautiful, thick coating that stays put and looks gorgeous.
What to Serve with Your Key Lime Pound Cake
- Coconut Milk Ice Cream: Creamy, coconut-flavored ice cream adds a tropical vibe that’s the perfect match for the zesty lime. The rich texture complements the cake’s crumb beautifully.
- Grilled Pineapple Slices: Fire up the grill and serve warm, caramelized pineapple slices alongside the cake. The sweet, smoky flavors pair perfectly with the citrus zing.
- Lime Curd: A dollop of homemade lime curd on the side adds an extra burst of tangy lime flavor and a silky texture to each bite.
- Toasted Almonds or Pistachios: A sprinkle of lightly toasted nuts adds a crunchy contrast that balances the soft, moist cake while elevating the flavor profile.
How to Store Your Key Lime Pound Cake
- At Room Temperature: If you plan to enjoy your cake within a few days, simply cover it with plastic wrap or store it in an airtight container. It will remain perfectly fresh for as long as three days.
- In the Fridge: For longer shelf life, refrigerate your cake in an airtight container. It will stay good for up to a week. But trust me, it’s so tasty, it probably won’t last that long!
- Freeze for Later: Need to save some for a rainy day? Securely wrap the cake in plastic wrap, followed by a layer of foil, and place it in the freezer, it will retain its freshness for up to three months. Just thaw it overnight in the fridge, and it’ll be just as good as fresh-baked.
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The Ultimate Key Lime Pound Cake – Buttery, and So Easy
Ingredients
For the Cake:
- 3 cups 360g cake flour, sifted
- 2 ½ cups unsalted butter room temperature
- ¼ cup 60ml neutral oil (such as canola or light olive oil)
- ¾ cup light brown sugar
- 2 ¾ cups granulated sugar
- 8 oz cream cheese softened
- 6 large eggs at room temperature
- 3 tbsp key lime juice
- 3 tsp key lime zest
- 1 tsp vanilla extract
- ½ tsp salt
For the Glaze:
- 2 cups powdered sugar
- 4 oz cream cheese softened
- 1 tbsp key lime juice
- 2 tbsp milk
- 1 ½ tsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C) and prepare a your bundt pan by spraying it generously with non-stick baking spray. This ensures the cake will slide right out once it’s done!
- In a mixer, combine the unsalted butter, neutral oil, and cream cheese. Whip on high speed for 2 minutes, until the mixture becomes airy and velvety.
- Once smooth, gradually add the granulated sugar and continue mixing on high for about 6 minutes, until the mixture turns a pale yellow and becomes airy.
- Then, incorporate the eggs individually, ensuring each one is thoroughly blended before adding the next.
- Scrape down the sides of the bowl to ensure everything is fully incorporated and smooth.
- Turn your mixer down to its lowest speed, then add the sifted cake flour in two parts.
- Once it’s all combined, add the salt, key lime zest, and key lime juice, mixing gently. Be careful not to over-mix; we want the batter light and tender.
- Add the vanilla extract and mix it in, then scrape the sides of the bowl one more time.
- Transfer the batter into your greased bundt pan, smoothing it out to create an even layer. Bake for 1 hour and 10 to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a plate and allow it to cool completely.
- While the cake cools, whisk together the cream cheese, powdered sugar, milk, key lime juice, and vanilla extract in a bowl until smooth and creamy. If the glaze is too thick, add a little more milk; if it’s too thin, add a bit more powdered sugar.
- Once the cake has fully cooled, drizzle the glaze over the top, letting it flow down the sides for a beautiful finish.
Notes
- Don’t rush the creaming process – give the butter, oil, and cream cheese enough time to get light and fluffy; it makes a big difference in texture.
- Make sure the cake is fully cooled before glazing, it’ll prevent the glaze from melting off.
- Want to make it extra citrusy? Add a bit more lime zest to the cake batter for a stronger lime kick.
