There’s something so comforting about a homemade pound cake cooling on the kitchen counter. This Key Lime Pound Cake brings together that rich, buttery texture everyone loves with a fresh burst of citrus that makes every slice taste light, bright, and irresistible.
The sweet and tangy key lime glaze drips beautifully over the cake, soaking into every little crack and adding even more flavor. It’s the kind of dessert that feels perfect for spring gatherings, summer brunches, or simply enjoying with a hot cup of coffee in the afternoon.
Flavor & Texture Highlights
- Rich and buttery pound cake texture
- Fresh citrus flavor from real key lime juice and zest
- Soft, moist crumb with a tender bite
- Sweet and tangy glaze that melts into the cake
- Perfect balance of refreshing and comforting flavors
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It
- Expert Tips
- Storage Tips
- What to Serve With
- Frequently Asked Questions
- Recipe
Why You’ll Love This Recipe
This pound cake is wonderfully moist and packed with bright lime flavor without being overpowering. The buttermilk keeps the crumb soft and rich, while the glaze adds the perfect sweet finish.
It’s also a great make-ahead dessert because the flavor becomes even better the next day. The citrus settles beautifully into the cake, making each slice even more delicious after resting overnight.
Whether you serve it for a celebration or a quiet weekend dessert, this cake always feels special without requiring complicated steps.
What You’ll Need to Make This Recipe
Butter and sugar create the rich, classic pound cake base that gives this dessert its signature texture. Make sure the butter is softened properly so the batter becomes light and fluffy.
Key lime juice and zest are the stars of the recipe. They add that vibrant citrus flavor that makes this cake taste fresh and bright.
Buttermilk helps create a soft and tender crumb while balancing the sweetness perfectly.
The glaze comes together with powdered sugar, fresh key lime juice, and a touch of butter for a smooth finish that drizzles beautifully over the cake.
Exact ingredient measurements can be found in the recipe card below.
How to Make Key Lime Pound Cake Step by Step
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly, making sure every corner is coated well to prevent sticking later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, fluffy, and creamy. This step helps create that classic pound cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and helps everything blend evenly.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed throughout the batter.
Step 5: Combine the Batter
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined.
Stir in the key lime juice, zest, vanilla extract, and lime extract if using. For a soft pastel green color, add a few drops of food coloring.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before carefully turning it onto a wire rack to cool completely.
Step 7: Make the Key Lime Glaze
Whisk together the powdered sugar, key lime juice, and melted butter until smooth. If desired, add a small drop of green food coloring for a brighter look.
Drizzle the glaze generously over the cooled cake, allowing it to drip naturally down the sides.
Expert Tips
- Use room temperature butter, eggs, and buttermilk for a smoother batter.
- Fresh key lime juice gives the best flavor, but bottled works well too.
- Do not overmix the batter once the flour is added or the cake may become dense.
- Let the cake cool completely before glazing so the icing stays thick and beautiful.
- This cake tastes even better the next day after the citrus flavor develops.
How to Store and Reheat It
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months.
To enjoy again, let slices come to room temperature or warm them slightly in the microwave for a softer texture.
What to Serve With
This cake pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla ice cream.
For drinks, serve it with iced tea, coffee, lemonade, or a light citrus cocktail for a refreshing dessert spread.
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes, regular limes work perfectly if key limes are unavailable. The flavor will be slightly less tart but still delicious.
Can I make this cake ahead of time?
Absolutely. In fact, the flavor becomes even better after resting overnight.
Why is my pound cake dense?
Overmixing the batter or using cold ingredients can lead to a heavier texture. Be sure to mix gently and use room temperature ingredients.
Can I freeze this cake?
Yes. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Key Lime Pound Cake with Key Lime Glaze
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 teaspoon lime extract (optional)
- A few drops green food coloring (optional)
For the Key Lime Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons key lime juice
- 1 tablespoon melted butter
- Green food coloring (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
- Mix in key lime juice, lime zest, vanilla extract, lime extract, and food coloring if using.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 70–75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, key lime juice, melted butter, and food coloring if desired.
- Drizzle glaze over the completely cooled cake before serving.
Notes
- Fresh key lime juice provides the best flavor.
- The cake tastes even better the next day after the flavors develop.
- Store leftovers covered at room temperature or refrigerated.
Final Thoughts
This Key Lime Pound Cake is one of those desserts that feels both elegant and comforting at the same time. The buttery cake paired with the bright citrus glaze creates a flavor that’s fresh, rich, and completely irresistible.
Whether you’re baking it for guests or simply treating yourself to a homemade dessert, this cake is guaranteed to become a favorite after the very first slice.