Key Lime Pound Cake

Key lime pound cake gives a tropical infusion to the classic Southern pound cake. Make it in the heat of summer to satiate your sweet tooth, or make it in the chill of winter to inspire a trip to a more tropical climate. Either way, one bite will transport you directly to Key West.

Our Key lime pound cake somehow manages to be both substantial and airy—it's a textural dream. It's also infused with the zesty zing of fresh Key limes. That's thanks to both lime zest and Key lime juice, a dynamic, flavorful duo that really shines in this recipe. The icing on the cake (literally) is a gorgeously silky and wonderfully tart Key lime glaze.

Learn how to make Key lime pound cake. What are you waiting for? This pound cake—and the flavors of the Keys—are calling your name.

What Are Key Limes?

If you've never tried Key limes, you're in for a treat. Smaller and with a thinner skin than standard limes, Key limes are aromatic and tart, without being too acidic. Key lime pie, a Southern classic, is made with these flavorful limes, which are native to tropical Southeast Asia, although strongly associated with the Florida Keys.

After a hurricane in 1926, which damaged commercial lime crops in the Keys, Key limes have mainly been imported from Central America or Mexico. While the fresh version can be hard to find depending on where you're located, in a pinch you may be able to grab bottled Key lime juice instead. If not, standard limes can be a good replacement, as well as a combination of limes and lemons for a more complex flavor profile.

Ingredients for Key Lime Pound Cake

This tender pound cake is made with lime zest and Key lime juice for a bright, citrusy flavor that contrasts the richness of the cake itself. To make Key lime pound cake, you'll need:

For the cake:

• Unsalted butter: For a buttery flavor and dense crumb.
• Shortening: Balances the butter for a tender, moist cake with a consistent crumb.
• Granulated sugar: Sweetens the cake.
• Large eggs: Binds the batter.
• All-purpose flour: Gives the cake its structure.
• Baking powder: Leavening agent to give the cake its lift.
• Kosher salt: Enhances the overall flavor.
• Whole milk: For a moist, tender crumb.
• Vanilla extract: Adds depth of flavor to the cake.
• Lime zest: For a zesty kick.
• Key lime juice: If you can't find fresh or bottled key lime juice, you can swap with regular lime juice instead, if needed.

For the glaze:

• Powdered sugar: The sweet base of the glaze.
• Key lime juice: Gives the glaze a punch of citrusy flavor.
• Vanilla extract: Adds depth to the glaze. Can be swapped with white rum if preferred, for a boozy, tropical note.

How To Make Key Lime Pound Cake

This cake comes together with just 15 minutes of active time for a moist, lime-infused cake coated with a citrusy glaze. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare the cake batter: Beat butter and shortening until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, beating until blended after each addition.
• Step 2. Add dry ingredients: Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour. Stir in vanilla, lime zest, and juice. Pour batter into prepared pan.
• Step 3. Bake the pound cake: Bake until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; then remove pan.
• Step 4. Prepare the Key lime glaze: Whisk together powdered sugar, Key lime juice, and vanilla until smooth.
• Step 5. Finish the cake: Brush glaze over top and sides of cake. Cool completely.

Key Lime Pound Cake Variations

To change up this pound cake, consider these variation ideas:

• Coconut: Add shredded coconut into the batter, top the finished cake with toasted coconut, or substitute some of the milk in the batter with coconut milk for a tropical touch.
• Berry: Add a berry twist by folding raspberries or blueberries into the batter before baking.
• Herbs: Add finely chopped mint or basil into the batter for an herbaceous addition.
• White chocolate: Drizzle the finished cake with melted white chocolate, or fold white chocolate chips into the batter before baking.
• Extract: Add almond extract in the place of vanilla extract for a floral, nutty flavor.
• Rum or bourbon: Soak the cake with a rum, Grand Marnier, or bourbon-infused simple syrup after baking for a boozy touch.
• Toppings: Top the finished cake with candied lime slices or lime zest to highlight the Key lime flavor.

Our Tips for the Best Key Lime Pound Cake

For the best Key lime pound cake, keep these tips in mind:

• Grease and flour the pan: Or try using cake goop for older cake pans to make sure your cake releases easily.
• Room temperature ingredients: Room temperature butter helps ensure a smooth mix, and you can even bring your eggs to room temperature so they emulsify more easily into the batter.
• Consistent measuring: Spoon and level or weigh your flour for consistent results.
• Don't overmix: Overmixing the cake batter can cause a rubbery, dense texture, as well as an uneven bake.
• Keep it moist: Overbaking can cause the cake to become dry. Bake only until the cake springs back and a wooden pick inserted comes out clean to keep your cake moist.
• Adjust the glaze: Depending on how you like your glaze, add less Key lime juice for a thick, more opaque finish, or more juice for a thinner coat.

How To Store Key Lime Pound Cake

With shortening and butter in the mix, this pound cake stays moist at room temperature for up to three or four days. Make sure to wrap tightly to keep it from drying out.

While you can also store the pound cake in the refrigerator, it may affect the texture, and isn't recommended. Instead, for long-term storage, wrap tightly, whether sliced or whole, and freeze in a freezer-safe zip-top bag for up to three months. Bring to room temperature before serving.

Why This Recipe Gets Rave Reviews

This cake isn't just one of our favorites—the reviews are in, and our community members love it too:

Sonya Watson writes, "I have made this cake several of times. This is my favorite cake and I also get request from friends and family to make it for them as well."

Susan Haefele says, "Fantastic as written. I’ve received so many compliments on this cake."

Other Southern Living community members commented, "Love this cake. It baked beautifully and the flavor is wonderful. I brought it to work and it did not last long! I will definitely make this again." "Have made this delicious key lime pound cake 4 times now. Each time I get rave reviews. The cake is very moist and flavorful. Love this recipe."

You just can't go wrong with this cake!

More Key Lime Dessert Recipes You'll Love

If this is the time of year you start craving that citrusy Key lime flavor, these cake, pie, and ice cream recipes are the perfect way to indulge:

• Heavenly Key Lime Pie
• Mini Coconut-Key Lime Pies
• Key Lime Cheesecake
• Key Lime Slab Pie with Strawberry Whipped Cream
• Key Lime Cheesecake Bars
• Key Lime-Coconut Icebox Cake
• No-Churn Key Lime Pie Ice Cream
  

Editorial contributions by Katie Rosenhouse.