This Key Lime Pound Cake is a tropical twist on a Southern classic, bursting with citrusy brightness and buttery richness. It’s dense yet tender, with a moist crumb that melts in your mouth. The real star is the vibrant key lime glaze—tangy, sweet, and glossy—that soaks into the cake and adds a refreshing zing. Whether you’re serving it at a summer picnic, brunch, or holiday gathering, this cake is a showstopper that brings sunshine to any table. And the best part? It’s surprisingly easy to make with pantry staples and fresh limes.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ⅛ tsp salt
- 1 cup whole milk
- 1½ tsp vanilla extract
- 1 tsp lime zest
- ¼ cup fresh key lime juice
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh key lime juice
- ½ tsp vanilla extract
- Optional: extra lime zest for garnish
🧁 Instructions
1. Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan thoroughly to prevent sticking. You can also line the bottom with parchment paper for extra insurance.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and shortening together on medium speed until creamy and smooth. Gradually add the sugar, beating until light and fluffy—about 4–5 minutes. This step is key to a tender crumb.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Combine Wet Ingredients
In a small bowl, stir together the milk, vanilla extract, lime zest, and key lime juice.
6. Alternate Mixing
Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed just until combined—don’t overmix.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15–20 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly springy to the touch.
8. Cool and Glaze
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
9. Make the Glaze
In a small bowl, whisk together the powdered sugar, key lime juice, and vanilla extract until smooth. If the glaze is too thick, add a few drops of lime juice; if too thin, add more powdered sugar.
10. Finish and Serve
Drizzle the glaze over the cooled cake, letting it drip down the sides. Garnish with lime zest if desired. Slice and serve!
🌟 Tips & Variations
- No Key Limes? Use regular limes or a mix of lime and lemon juice for a similar flavor.
- Extra Moisture: Brush the cake with a lime simple syrup before glazing for added tang.
- Make Ahead: This cake tastes even better the next day as the flavors deepen.
- Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week.
This cake is sunshine in dessert form—bright, bold, and beautifully indulgent. If you’re craving more citrusy creations or want to explore tropical twists, I’ve got plenty more recipes to zest things up!