Key Lime Pound Cake

This Key Lime Pound Cake captures the perfect balance of dense, velvety 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, this recipe delivers both nostalgia and novelty in every bite.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, Southern

Keyword: Key Lime, Pound Cake, Bundt Cake, Citrus Dessert

Prep Time: 20

Cook Time: 1 10

Cooling Time: 1

Total Time: 2

Servings: slices

Calories: 325kcal

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.

Notes

For bundt pans with intricate designs, use a baking spray containing flour for perfect release every time.

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.

The cake's flavor actually deepens after 24 hours, making this perfect for advance preparation.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe