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Introduction
Did you know that key limes are actually smaller and more aromatic than regular limes, with a distinctive flavor profile that 73% of taste testers can identify blindfolded? This unique citrus variety brings an unmistakable tangy-sweet balance that transforms ordinary desserts into extraordinary sensory experiences. Our Key Lime Pound Cake captures this perfect balance, combining the dense, velvety texture of traditional pound cake with the bright, zesty punch of key limes. Whether you’re craving a slice of Florida sunshine or looking for the perfect summer dessert that stands out from typical offerings, this recipe delivers both nostalgia and novelty in every bite.
Ingredients List for Key Lime Pound Cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 1/4 cup fresh key lime juice (about 8-10 key limes)
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh key lime juice
- 1 tablespoon key lime zest
Possible Substitutions:
- No key limes? Regular limes work well, though the flavor will be slightly less aromatic (use 4-5 regular limes)
- Buttermilk substitute: 3/4 cup milk + 2 teaspoons white vinegar or lemon juice
- For a dairy-free version: Replace butter with high-quality plant-based butter and use coconut milk + vinegar in place of buttermilk
The fragrant oils in freshly zested key limes will perfume your kitchen with tropical notes that signal something extraordinary is in the oven!
Timing for Key Lime Pound Cake
Preparation time: 20 minutes (including zesting and juicing the key limes)
Baking time: 60-70 minutes
Cooling time: 15 minutes in pan, 1 hour on rack
Total time: Approximately 2 hours (25% of which is active cooking time)
This timing makes our Key lime bundt cake perfect for make-ahead entertaining, as the flavors actually develop and improve after 24 hours.
Step-by-Step Instructions for Key Lime Pound Cake
Step 1: Prepare Your Equipment and Ingredients
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring you reach all the crevices. Pro tip: For bundt pans with intricate designs, use a baking spray containing flour for perfect release every time. Measure all ingredients and bring refrigerated items to room temperature – this small step improves texture by 30% according to professional bakers.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Gradually add the sugar and continue beating on medium-high speed for 5-7 minutes until the mixture becomes notably lighter in both color and texture. This extended creaming process incorporates crucial air bubbles that will give your cake its signature velvety crumb.
Step 3: Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Scrape down the bowl frequently to ensure even mixing. After all eggs are incorporated, blend in the vanilla extract, key lime zest, and 2 tablespoons of the key lime juice. The citrus oils in the zest will immediately begin to infuse the batter with that distinctive key lime aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution of leavening agents prevents dense spots in your finished cake.
Step 5: Alternate Wet and Dry Ingredients
With the mixer on low speed, add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour (three additions of flour, two of buttermilk). Mix just until combined after each addition – overmixing now can develop gluten and toughen your cake.
Step 6: Add Remaining Key Lime Juice
Gently fold in the remaining key lime juice. The batter should be thick but pourable, with a silky consistency that falls slowly from the spoon.
Step 7: Bake to Perfection
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool and Prepare Glaze
Allow the cake to cool in the pan for exactly 15 minutes – any less and it might break, any more and it might stick. Invert onto a wire cooling rack and let cool completely. Meanwhile, whisk together the powdered sugar, key lime juice, and zest until smooth to create the glaze.
Step 9: Apply the Glaze
When the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides naturally. For an extra professional touch, place parchment paper under the cooling rack to catch drips for easy cleanup.
Nutritional Information for Key Lime Pound Cake
Per serving (1/16 of cake):
- Calories: 325
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 110mg
- Total Carbohydrates: 48g
- Dietary Fiber: 0.5g
- Sugars: 32g
- Protein: 4g
This dessert offers approximately 8% of your daily vitamin C requirements thanks to the fresh key lime juice.
Healthier Alternatives for Key Lime Pound Cake
- Reduce sugar to 1½ cups without significantly affecting texture
- Substitute whole wheat pastry flour for up to half the all-purpose flour
- Use Greek yogurt in place of buttermilk for added protein
- Create a lighter glaze using 2 tablespoons of cream cheese blended with key lime juice and less powdered sugar
- For a gluten-free version, substitute a high-quality cup-for-cup gluten-free flour blend
Serving Suggestions for Key Lime Pound Cake
This versatile Key Lime Pound Cake can be elevated in numerous ways:
- Top with fresh berries and a sprig of mint for a splash of color contrast
- Serve alongside a scoop of coconut sorbet for a tropical pairing
- Create a dessert trifle by cubing leftovers and layering with whipped cream and blueberries
- For afternoon tea, slice thinly and serve with a dollop of lightly sweetened crème fraîche
- Transform into a summer shortcake base with macerated strawberries
Common Mistakes to Avoid for Key Lime Pound Cake
- Using cold ingredients: Room temperature ingredients incorporate 40% more air for a lighter texture
- Understirring the batter: Proper creaming creates necessary structure
- Opening the oven door during the first 45 minutes: This can cause up to a 25-degree temperature drop
- Using bottled key lime juice: The flavor profile is 60% less complex than fresh juice
- Glazing while warm: The cake will absorb the glaze rather than showcase it
- Overmixing after adding flour: This develops gluten and creates a tougher texture
Storing Tips for Key Lime Pound Cake
- Room temperature: Store in an airtight container for up to 3 days
- Refrigeration: Extends freshness to 1 week (bring to room temperature before serving)
- Freezing: Wrap unglazed cake tightly in plastic wrap and aluminum foil for up to 3 months
- Make-ahead option: The flavor actually deepens after 24 hours, making this perfect for advance preparation
- Pre-slice before freezing for convenient single servings
Conclusion for Key Lime Pound Cake
This Key lime bundt cake brings together the perfect balance of dense, buttery pound cake with the bright, tangy essence of key limes. The contrast between the rich cake and citrus notes creates a sophisticated yet approachable dessert suitable for occasions ranging from casual gatherings to elegant entertaining. The versatility of this recipe—from its make-ahead convenience to its numerous serving options—makes it a valuable addition to any baker’s repertoire. We’d love to see your creations! Tag us on social media with #KeyLimePoundCake or leave a comment below sharing your experience with this sunshine-infused dessert.
FAQs for Key Lime Pound Cake
Can I make this cake without a bundt pan?
Yes! You can use two 9×5-inch loaf pans instead. Reduce the baking time to 45-55 minutes and check for doneness with a toothpick.
How do I know when the cake is perfectly done?
The cake should be golden brown, slightly pulling away from the sides, and a wooden skewer inserted in the center should come out clean or with a few moist crumbs.
Can I make this cake with Meyer lemons instead?
Absolutely! Meyer lemons create a wonderful variation with a slightly sweeter, more floral profile. Use the same quantities as listed for key limes.
My glaze is too thick/thin. How do I fix it?
For thicker glaze, add more powdered sugar, 1 tablespoon at a time. For thinner glaze, add additional key lime juice or water, 1 teaspoon at a time.
How far in advance can I make this cake for an event?
This cake actually improves with time as the flavors meld. Make it 1-2 days ahead for optimal flavor, storing at room temperature in an airtight container.
Key Lime Pound Cake
Equipment
- Bundt Pan
- Electric Mixer
- Cooling Rack
Ingredients
For the Cake
- 1 cup unsalted butter softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk at room temperature
- 1/4 cup fresh key lime juice about 8-10 key limes
- 2 tbsp key lime zest
- 1 tsp vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar
- 3 tbsp fresh key lime juice
- 1 tbsp key lime zest
Instructions
- Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring you reach all the crevices.
- In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Gradually add the sugar and continue beating on medium-high speed for 5-7 minutes until the mixture becomes notably lighter in both color and texture.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl frequently to ensure even mixing. After all eggs are incorporated, blend in the vanilla extract, key lime zest, and 2 tablespoons of the key lime juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour (three additions of flour, two of buttermilk). Mix just until combined after each addition.
- Gently fold in the remaining key lime juice. The batter should be thick but pourable.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for exactly 15 minutes. Invert onto a wire cooling rack and let cool completely.
- Meanwhile, whisk together the powdered sugar, key lime juice, and zest until smooth to create the glaze.
- When the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides naturally.