Indulge in a buttery, tangy Key Lime Pound Cake made with fresh key lime juice, zest, butter, eggs, sugar, and a lime glaze—perfect for citrus lovers!
Meet the Key Lime Pound Cake—your new tropical obsession. This dessert blends the rich, buttery charm of classic pound cake with a zesty key lime punch. Hugely popular for its bright, summery flavor and versatile enough for brunch, potlucks, or a cheeky midnight slice. Ready to find out what makes *this* version stand out?
What Makes This Key Lime Pound Cake Special?
This isn’t just any citrus cake. Here’s why it rocks:
- Flavor-forward without being tart bomb: balances fresh key lime juice and zest with just enough sugar for brightness without puckering.
- Moist yet dense crumb: classic pound cake richness with a tender, almost melt-in-the-mouth texture.
- Optional soak-and-glaze: like in Savory Experiments, we include a lime soaking syrup and glaze—but provide a lighter glaze option for those wanting less sweetness.
- Dietary flexibility: suggestions for making this gluten-free or vegan (a gap in many recipes).
- Pro baker’s tips & troubleshooting: includes advice on lime quantity, bundt release, and flavor boosting.
Ingredient Notes
Let’s break down the goodies you’ll need—and why they matter:
- Key lime zest & juice: your citrus soul—zest has the aromatic oils, juice brings bright tang.
- Butter + oil (or vegan swap): butter gives rich flavor; a touch of oil keeps the cake moist. Swap for dairy-free margarine or coconut oil for a vegan option.
- Extra egg yolks: for a decadent, tender crumb (use vegan egg replacer for a vegan twist).
- Buttermilk or clabbered milk: adds acidity that reacts with baking powder for gentle lift and moisture. Use plant-based milk with lemon for vegan version.
- Potato starch (optional): keeps crumb soft—can be swapped with cornstarch or additional flour.
- Soaking syrup & glaze: lime juice dissolved into sugar warms around bake time to infuse layers; glaze finishes it with shiny citrus charm.
How To Make Key Lime Pound Cake
Ready for an easy-peasy tropical bake? Here’s the step-by-step rundown:
- Prep & zest: Preheat oven to 175 °C (350 °F). Zest key limes first—if you don’t have fresh key limes, regular limes or bottled key lime juice work in a pinch (just adjust zest).
- Cream fats & sugar: Beat butter (and oil, if using) with sugar until light and fluffy.
- Add lime juice & eggs: Mix in lime juice; then add whole eggs plus extra yolks one at a time.
- Alternate dry & buttermilk: Stir in dry mix (flour, starch, baking powder, salt, zest) alternately with buttermilk until just combined.
- Bundle batter & bake: Pour into a greased bundt pan; tap to release air; bake for ~60–75 minutes until a skewer comes out clean.
- Soak while warm: Brush warm cake with lime sugar syrup 4–5 times to infuse flavor. Then cool and drizzle glaze.
Pro Tips
- If your bundt cake sticks, let it cool 10 min, then invert sharply over a wire rack.
- For even zest distribution, sift zest with dry ingredients.
- Want extra tang? Add a teaspoon of lime extract or increase zest—just don’t overdo it or bake time may increase.
- To veganize: swap butter + oil with coconut oil; use a flax egg blend; use plant milk & vinegar as buttermilk.
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Storage & Reheating Options
This cake is just as good the next day (if it lasts):
- Room temp: wrap in plastic or store in airtight container—stays moist for 4–5 days.
- Fridge: keeps up to a week but may dry—warm gently in microwave or oven before serving to revive softness.
- Freezer: freeze slices wrapped in cling film + foil—thaw in fridge, then warm for fresh-baked vibe.
Variations & Substitutions
Mix it up depending on mood or pantry faves:
- Gluten-free: use 1:1 gluten-free flour blend with xanthan gum. Cake bakes a bit faster—check early.
- Vegan: referenced above—coconut oil, flax eggs, plant buttermilk, non-dairy milk.
- Coconut-lime twist: stir shredded coconut into batter or use coconut milk for tropical flair.
- Lime-cream cheese frosting: swap glaze for a tangy lime frosting for extra indulgence.
If you're craving a slice of sunshine, this Key Lime Pound Cake delivers in spades. With its tender crumb, zingy lime, and optional vegan/gluten-free adaptations, it’s a must-try for every baker. Whether you’re chasing citrus dreams or impressing brunch guests, this cake has *that Oven Feelin* of joy baked right in.
FAQ
Can I use bottled key lime juice?
Yes! Just add extra zest for more aroma. If using regular limes, expect a sharper, less floral flavor.
Why is my cake dense?
Don’t overmix—especially once the flour’s in. Also, ensure your leavening (baking powder) is fresh.
Can I skip the soak?
Sure, but soak adds moisture and lime punch. Without it, consider adding a touch more syrup inside or more zest.
How do I make it ahead?
Bake up to 2 days ahead, wrap tightly, and add glaze the morning you serve for fresher flavor.
Key Lime Pound Cake
Ingredients
For the Cake
- 3 cups 375g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup 226g unsalted butter, softened to room temperature
- 2 ½ cups 500g granulated sugar
- 5 large eggs at room temperature
- 1 tablespoon fresh lime juice
- 2 teaspoons finely grated lime zest from about 2 limes
- 1 cup whole milk or 2% milk at room temperature
For the Lime Glaze
- 2 cups 240g confectioners' sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice optional, for stronger lime flavor
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C) and position a rack in the center
- Thoroughly grease two 9×5-inch loaf pans with butter or baking spray, then dust lightly with flour, tapping out any excess
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy, about 1 minute
- Gradually add the sugar and continue beating on medium-high speed until the mixture is pale and fluffy, about 4-5 minutes
- Add the lime zest and beat for 30 seconds to release the oils
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed
- Beat in the lime juice until incorporated
- Reduce the mixer speed to low and add the flour mixture in three portions, alternating with the milk (beginning and ending with the flour mixture)
- Mix just until each addition is incorporated, being careful not to overmix
- Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula
Bake and Cool
- Bake in the preheated oven for 55-60 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs
- If the tops begin to brown too quickly, loosely cover with aluminum foil during the last 15 minutes of baking
- Allow the cakes to cool in the pans for 20 minutes
- Carefully run a knife around the edges of the pans to loosen the cakes, then invert onto a wire rack
- Turn the cakes right side up and allow to cool completely, about 2 hours
Prepare the Glaze and Finish
- Once the cakes are completely cool, prepare the glaze by whisking together the confectioners' sugar, 2 tablespoons of milk, lime zest, and lime juice (if using) in a medium bowl
- Add additional milk, 1 teaspoon at a time, until the glaze reaches a pourable but still thick consistency
- Place the cooled cakes on a wire rack set over a baking sheet or piece of parchment paper to catch drips
- Pour or spoon the glaze evenly over the tops of the cakes, allowing it to drip down the sides
- Let the glaze set for about 30 minutes before slicing and serving
Want more citrus inspiration? Try my Lemon Cream Cheese Dump Cake for quick lemony magic, or dive into Blueberry Cream Cheese Coffee Cake for brunch-ready flair.
