This Key Lime Pound Cake recipe is a perfect dessert for citrus lovers! It’s moist, rich, and has a delightful limey flavor that will leave you wanting more. The cake is easy to make and requires only a few ingredients that you likely already have in your pantry. Whether you’re celebrating a special occasion or just want a tasty treat, this cake is sure to impress your guests and leave them asking for the recipe.

My husband and I fell in love with this Key Lime Pound Cake during our trip to Florida a few years ago. We tasted it at a local bakery and were blown away by the perfect balance of sweetness and tanginess. After coming back home, we were craving the cake and decided to recreate it ourselves. We tested out a few recipes, but this one stood out as the winner! Ever since then, we make it every year for our anniversary, and it has become a staple dessert in our household. We love how it brings back fond memories of our trip to Florida and reminds us of the sunshine state.

Why This Key Lime Pound Cake is a Must-Try Selling Points:

The cake has a perfect balance of sweetness and tanginess, making it a refreshing dessert.
The use of key lime juice and zest provides a unique flavor that sets it apart from other pound cakes.
The cake is easy to make and requires only a few ingredients that are readily available.

The Key Lime Glaze adds an extra layer of flavor and makes the cake look beautiful.

Ingredients:

1 cup (226g) unsalted butter

1/2 cup (113g) shortening
3 cups (600g) granulated sugar
6 large eggs

3 cups (360g) all-purpose flour
1/2 teaspoon baking powder
1 cup (240ml) whole milk

1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lime zest

1/4 cup (60ml) key lime juice

For the glaze:

1 cup (120g) powdered sugar

2 tablespoons (30ml) key lime juice
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 325°F (163°C).
In a large bowl, beat the butter and shortening with an electric mixer until creamy.
Gradually add the sugar, beating at medium speed until light and fluffy.

Add the eggs, one at a time, beating just until blended after each addition.
In a separate bowl, mix together the flour, baking powder, and salt.
Add some of the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, beating at low speed just until blended after each addition.

Stir in the vanilla extract, lime zest, and key lime juice.
Pour the batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in the center comes out clean.

Cool the cake in the pan on a wire rack for 10-15 minutes.
In a small bowl, mix together the powdered sugar, key lime juice, and vanilla extract to make the glaze.
Remove the cake from the pan and brush the glaze over the top and sides of the cake.

Cool the cake completely, about 1 hour.

Conclusion:

Key Lime Pound Cake is a delightful dessert that is perfect for any occasion, whether it be a special family gathering or a potluck with friends. With its tangy and sweet flavor, moist texture, and light glaze, it is sure to be a hit with everyone who tries it. Whether you are an experienced baker or just starting out, this recipe is easy to follow and yields a beautiful and delicious cake that will impress your guests. So why not give it a try and see for yourself why Key Lime Pound Cake is such a beloved dessert?

Mouthwatering Key Lime Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Course cake, Dessert

Cuisine American

Servings 12

Ingredients

1 cup 226g unsalted butter
1/2 cup 113g shortening
3 cups 600g granulated sugar

6 large eggs
3 cups 360g all-purpose flour
1/2 teaspoon baking powder

1 cup 240ml whole milk
1/8 teaspoon salt
1 teaspoon vanilla extract

1 teaspoon lime zest
1/4 cup 60ml key lime juice

For the glaze:

1 cup 120g powdered sugar

2 tablespoons 30ml key lime juice
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (163°C).

In a large bowl, beat the butter and shortening with an electric mixer until creamy.
Gradually add the sugar, beating at medium speed until light and fluffy.
Add the eggs, one at a time, beating just until blended after each addition.

In a separate bowl, mix together the flour, baking powder, and salt.
Add some of the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, beating at low speed just until blended after each addition.
Stir in the vanilla extract, lime zest, and key lime juice.

Pour the batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10-15 minutes.

In a small bowl, mix together the powdered sugar, key lime juice, and vanilla extract to make the glaze.
Remove the cake from the pan and brush the glaze over the top and sides of the cake.
Cool the cake completely, about 1 hour.