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Key Lime Pound Cake

A soft and buttery key lime pound cake with a fresh citrus flavor and a sweet tangy glaze. This easy dessert is moist, rich, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 6-7 tbsp key lime juice

Method
 

  1. Preheat the oven to 325°F (163°C). Grease a loaf or bundt pan well and set aside.
  2. In a large bowl, beat the butter and sugar together for 3 to 5 minutes until the mixture becomes light in color and fluffy in texture. This step helps create a soft cake.
  3. Add the eggs one at a time, mixing well after each addition. Make sure the batter stays smooth before moving to the next step.
  4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Add the dry ingredients into the wet mixture in small parts, alternating with the milk. Mix gently after each addition. Do not overmix the batter.
  6. Stir in the key lime juice, lime zest, and vanilla extract. Mix just until everything is combined and smooth.
  7. Pour the batter into the prepared pan and spread evenly. Lightly tap the pan to remove air bubbles.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Allow the cake to cool in the pan for 10 to 15 minutes, then remove and let it cool completely on a wire rack.
  10. In a small bowl, mix powdered sugar with key lime juice until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

  • Use fresh key lime juice and zest for the best bright citrus flavor. Bottled juice will not taste as fresh.
  • Make sure the butter, eggs, and milk are at room temperature before mixing. This helps create a smooth batter and even texture.
  • Do not overmix the batter after adding the flour. Overmixing can make the pound cake heavy and dense.
  • Spoon and level the flour when measuring so the cake stays soft and moist. Too much flour can dry out the cake.
  • Baking times may vary depending on the pan size and oven. Check the cake with a toothpick near the end of baking.
  • Let the cake cool fully before adding the glaze or the glaze may melt into the cake.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This cake also freezes well. Wrap slices tightly and freeze for up to 2 months.
  • For extra lime flavor, add additional lime zest to the glaze before drizzling over the cake.