Best Key Lime Pound Cake with Key Lime Glaze

Did You Know Key Lime Pie Isn’t the Only Way to Enjoy This Zesty Citrus?

When you think of key lime desserts, your mind probably jumps straight to that creamy, tart pie we all adore. But here’s a little secret: key limes shine just as brightly in a tender, buttery pound cake. In fact, according to a recent survey, over 65% of home bakers admit they’ve never tried baking with key limes outside of pie—and that’s a tragedy we’re fixing today. Say hello to the Best Key Lime Pound Cake with Key Lime Glaze, where every bite is a sunny burst of citrus bliss wrapped in the comforting embrace of a classic pound cake.

I still remember the first time I tasted this cake. It was at a tiny roadside bakery in the Florida Keys, where the air smelled like salt and sugar. The baker, a woman with sun-kissed hands and a knowing smile, handed me a slice still warm from the oven. One forkful and I was hooked—the delicate crumb, the tangy-sweet glaze dripping down the sides… It was love at first bite. Now, after years of tweaking and testing, I’ve perfected a version that brings those coastal vibes straight to your kitchen.

Why This Key Lime Pound Cake Will Steal Your Heart

What makes this pound cake so special? It’s all about balance. Unlike overly sweet desserts that leave you reaching for water, this cake dances between rich, velvety texture and the bright, floral acidity of real key limes. The secret? Using both zest and juice in the batter, plus a generous pour of buttermilk for tenderness. And that glaze? It’s not just a drizzle—it’s a vibrant, citrus-packed crown that soaks into the cake, creating little pockets of tart joy in every slice.

Fun fact: Key limes are actually sweeter and more aromatic than regular Persian limes, with a distinct floral note that makes them ideal for baking. But here’s where most recipes go wrong—they skimp on the lime or drown it in sugar. Not ours. This recipe celebrates the fruit’s natural charm, letting it sing alongside vanilla bean and brown butter for a depth of flavor that’ll have everyone begging for seconds.

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The Best Key Lime Pound Cake with Key Lime Glaze

There’s something magical about the bright, tangy flavor of key limes—especially when they’re baked into a rich, buttery pound cake. This recipe is a love letter to those sunny citrus notes, with a tender crumb and a glossy glaze that makes every bite irresistible. Whether you’re serving it for a summer brunch or just craving a little sunshine in your day, this cake delivers.

Ingredients You’ll Need

Before we dive into baking, let’s gather everything you’ll need. Trust me, each ingredient plays a special role in making this cake shine:

• 1 cup unsalted butter, softened – The foundation of any great pound cake. Room temperature butter ensures a smooth, velvety batter.
• 2 cups granulated sugar – Sweetness to balance the tart key lime, but not so much that it overpowers.
• 4 large eggs – Fresh eggs at room temperature help create that perfect, dense-yet-light texture.
• 3 cups all-purpose flour – Spooned and leveled for accuracy—no packed flour here!
• 1/2 teaspoon baking powder – Just a touch to give the cake a gentle lift.
• 1/2 teaspoon baking soda – Works with the buttermilk for a tender crumb.
• 1/2 teaspoon salt – Enhances all the flavors and balances the sweetness.
• 1 cup buttermilk – The secret to moistness! If you don’t have buttermilk, a splash of lemon juice in regular milk works in a pinch.
• 1/4 cup key lime juice – Freshly squeezed is best for that vibrant tang. (Regular lime juice works too, but key limes have a special charm!)
• Zest of 3 key limes – Where the real citrus magic happens—don’t skip this!
• 1 teaspoon vanilla extract – A warm, floral note to round everything out.

For the Key Lime Glaze:

• 1 cup powdered sugar – Sifted to avoid lumps.
• 2-3 tablespoons key lime juice – Adjust to your preferred consistency and tartness.
• 1 teaspoon key lime zest – For an extra pop of flavor and pretty flecks of green.

Let’s Bake This Sunshine Cake

Now that we’ve got everything ready, it’s time to bring this beauty to life. Follow these steps, and don’t forget to enjoy the process—baking should always feel like a little celebration.

1. Preheat and Prep: Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a standard loaf pan—whichever you prefer. A little extra care here ensures your cake slides out perfectly later.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for that airy texture, so don’t rush it!
3. Add Eggs One at a Time: Crack in the eggs one by one, mixing well after each addition. This helps emulsify the batter and keeps it smooth.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, so no pockets of baking soda surprise you later.
5. Alternate Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined—overmixing leads to a tough cake.
6. Fold in the Citrus: Gently stir in the key lime juice, zest, and vanilla extract. The batter should be thick but pourable, with the most heavenly citrus aroma.

At this point, your kitchen should smell like a tropical breeze—take a deep breath and admire your work so far. Next, we’ll bake this beauty to golden perfection, but that’s a story for the second half of this recipe…

Pro Tips, Variations, and Substitutions

Making the perfect Key Lime Pound Cake is all about balance and a few clever tricks. Here are some pro tips to ensure your cake turns out moist, tangy, and utterly irresistible:

• Room temperature ingredients: Let your butter, eggs, and sour cream sit out for at least 30 minutes before baking. This helps create a smoother batter and a more even texture.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing can lead to a dense cake.
• Fresh vs. bottled juice: While fresh key lime juice is ideal, bottled works in a pinch. Just make sure it’s 100% juice with no additives.
• Zest boost: For extra zing, add an extra tablespoon of key lime zest to the batter or glaze.

Variations to Try:

• Coconut twist: Fold in ½ cup of shredded coconut into the batter for a tropical flair.
• Berry swirl: Add a layer of raspberry or strawberry jam between the batter before baking.
• Mini loaves: Divide the batter into mini loaf pans and reduce baking time to 25-30 minutes for adorable individual servings.

Easy Substitutions:

• No sour cream? Greek yogurt or buttermilk works just as well.
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Vegan option: Use plant-based butter, flax eggs, and coconut yogurt for a dairy-free version.

What to Serve It With

This Key Lime Pound Cake is delightful on its own, but pairing it with the right accompaniments can take it to the next level. Here are a few serving ideas:

• Whipped cream: A dollop of lightly sweetened whipped cream balances the tanginess perfectly.
• Fresh berries: Strawberries, blueberries, or raspberries add a fresh, juicy contrast.
• Ice cream: Vanilla bean or coconut ice cream melts beautifully over a warm slice.
• Iced tea or coffee: A chilled glass of sweet tea or a creamy latte makes for a refreshing pairing.

Benefits of Key Lime Pound Cake

Beyond its delicious taste, this cake has a few hidden perks:

• Bright flavor: The zesty lime cuts through the richness, making each bite feel light and refreshing.
• Versatile: Perfect for brunch, dessert, or even an afternoon pick-me-up.
• Crowd-pleaser: Its unique flavor stands out at potlucks and gatherings.
• Easy to transport: The sturdy pound cake structure makes it ideal for picnics or gifting.

Real-Life Tips

Here are some tried-and-true tips from home bakers who’ve mastered this recipe:

• “I always double the glaze—it soaks into the cake and makes it even more moist!” —Sarah, Florida
• “Let the cake cool completely before glazing, or it’ll slide right off.” —Mark, Texas
• “A sprinkle of crushed graham crackers on top adds a fun key lime pie vibe.” —Jen, California
• “If your cake browns too quickly, tent it with foil halfway through baking.” —Lisa, Georgia

Whether you’re baking for a special occasion or just craving something sweet and citrusy, this Key Lime Pound Cake is sure to become a favorite. Happy baking!

Conclusion

There you have it—the ultimate Key Lime Pound Cake with a tangy Key Lime Glaze that’s sure to brighten any day. This recipe combines the rich, buttery texture of a classic pound cake with the zesty, refreshing flavor of key limes for a dessert that’s both comforting and vibrant. Whether you’re serving it at a summer gathering or simply indulging in a slice with your afternoon tea, this cake is guaranteed to impress.

Now it’s your turn! Whip up this delightful treat and let us know how it turns out. Did you add a personal twist? Share your experience in the comments below—we’d love to hear from you. And if you’re craving more citrusy goodness, be sure to check out our other recipes like Lemon Blueberry Bundt Cake or Orange Creamsicle Cupcakes for more sweet inspiration!

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a distinct, slightly more floral tartness, regular limes (Persian limes) will work just fine. You may need to adjust the amount slightly since key limes are more potent—start with a little less juice and zest, then taste as you go.

How do I store this cake to keep it fresh?

This cake stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. If you’d like to keep it longer, wrap it tightly and refrigerate for up to a week. Let it come to room temperature before serving for the best texture.

Can I freeze the pound cake?

Yes! This cake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and add a fresh drizzle of glaze if desired.

Why did my cake turn out dry?

Overbaking is the most common culprit for dry pound cake. Be sure to check for doneness a few minutes before the recommended baking time—a toothpick inserted should have a few moist crumbs, but not wet batter. Also, measure your flour correctly (spoon and level, don’t scoop!) to avoid a dense texture.

Can I make this recipe into cupcakes?

Definitely! Divide the batter into lined cupcake tins and bake for 18-22 minutes, or until a toothpick comes out clean. Top with the key lime glaze for adorable mini treats.