Here’s a delicious, moist Key Lime Pound Cake recipe with that perfect sweet–tart flavor. It’s simple, rich, and always a crowd-pleaser!
🍈 Key Lime Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk (whole milk preferred)
- ¼ cup fresh key lime juice
- 1 tablespoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon lime zest (optional)
Instructions
1. Prepare the Pan
Preheat oven to 325°F (165°C).
Grease and flour a bundt pan or a loaf pan.
2. Make the Batter
- Cream butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternating with the milk, starting and ending with flour.
- Stir in key lime juice, zest, and vanilla. Mix just until combined.
3. Bake
Pour batter into the prepared pan.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then remove to a rack to finish cooling.
4. Make the Glaze
Whisk powdered sugar and key lime juice until smooth.
Drizzle over the cooled cake and sprinkle zest on top if desired.
⭐ Tips
- For extra lime flavor, poke tiny holes in the warm cake and pour a bit of glaze before cooling.
- You can use bottled key lime juice (like Nellie & Joe’s) if fresh limes aren’t available.
- This cake freezes beautifully — wrap slices in plastic and freeze up to 3 months.
Want a cream cheese frosting version, a Key Lime Bundt Cake variation, or a super-moist hack?
