If you’re looking for a showstopping dessert that bursts with zesty citrus in every moist, tender bite, Key Lime Pound Cake with Key Lime Glaze is just what your sweet tooth has been waiting for! This classic pound cake gets a sunny makeover with tart, fragrant key lime juice and zest both in the batter and in a luscious, glossy glaze. Balanced between buttery richness and lively lime flavor, this cake is perfect for family gatherings, celebrations, or simply as an afternoon treat that adds a little tropical flair to your day.

Key Lime Pound Cake with Key Lime Glaze Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar pantry staples and a few fresh ones come together to create such a vibrant, unforgettable dessert. Each ingredient in Key Lime Pound Cake with Key Lime Glaze plays its part, from the creamy dairy to the fresh, punchy limes, ensuring every slice is indulgently moist and bursting with flavor.

Unsalted butter (1 cup, softened): Provides richness and a beautiful crumb, so make sure it’s truly soft before you start.
Granulated sugar (2 1/2 cups): Not only sweetens, but also creates the signature tender texture of pound cake.
Large eggs (6, room temperature): Add structure and richness; room temperature eggs blend more evenly into your batter.
All-purpose flour (3 cups): Forms the cake’s sturdy yet soft base, perfect for holding all that citrus goodness.
Baking powder (1/2 teaspoon): Gives just a touch of lift, so your pound cake isn’t too heavy.
Salt (1/2 teaspoon): Sharpens the flavors, making the lime pop even more.
Whole milk (1 cup): Moisturizes the batter, ensuring the cake bakes up plush and tender.
Fresh key lime juice (1/4 cup): The star ingredient for that unmistakable tangy punch; bottled key lime juice works in a pinch.
Key lime zest (1 tablespoon): Provides fragrance and flecks of vivid green—don’t skip it for ultimate citrus flavor!
Vanilla extract (1 teaspoon): Adds a subtle warmth and depth that complements the lime beautifully.
Powdered sugar (1 cup, for the glaze): Whisked into a smooth, pourable glaze that’s the perfect finishing touch.
Key lime juice (2–3 tablespoons, for the glaze): Use more or less depending on your desired glaze consistency and tang.
Key lime zest (1 teaspoon, for the glaze): Adds even more sweet-tart flavor to finish your masterpiece.

How to Make Key Lime Pound Cake with Key Lime Glaze

Step 1: Prep the Bundt Pan

Preheat your oven to 325°F (163°C), and don’t forget to generously grease and flour a 10-inch bundt pan. This step is truly essential—nothing’s sadder than a beautiful Key Lime Pound Cake with Key Lime Glaze getting stuck in the pan! A well-prepped pan means a perfectly clean release.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light, fluffy, and pale, about 3 to 5 minutes. This is what sets the foundation for a pound cake that’s both tender and slightly dense in all the right ways.

Step 3: Add the Eggs

Add the eggs one at a time to your creamed mixture, beating well after each addition. This ensures your batter stays silky smooth and emulsified, which is key for the even texture of your Key Lime Pound Cake with Key Lime Glaze.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This little prep step means you won’t get any lumps and your leavening is evenly distributed.

Step 5: Stir Together Wet Ingredients

In another bowl or large measuring cup, mix the whole milk, fresh key lime juice, key lime zest, and vanilla extract. This zingy mixture brings both citrus tang and creamy richness to the batter.

Step 6: Alternate Mixing

Now, gradually add the dry flour mixture to the butter mixture, alternating with the milk-lime mixture. Start and end with the dry ingredients, mixing just until combined. This keeps the cake tender and ensures everything is evenly incorporated—avoid overmixing!

Step 7: Bake

Pour the luscious batter into your prepared pan and smooth out the top. Bake for 75 to 85 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. The scent is pure heaven as it bakes!

Step 8: Cool

Let your cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack. Allow it to cool completely so the glaze will set perfectly.

Step 9: Make the Glaze

Whisk together the powdered sugar, 2 to 3 tablespoons key lime juice, and 1 teaspoon key lime zest to a smooth, pourable consistency. Drizzle the glaze generously over the cooled Key Lime Pound Cake with Key Lime Glaze for that glorious, tangy sheen.

How to Serve Key Lime Pound Cake with Key Lime Glaze

Garnishes

For an extra hit of color and wow factor, top your cake with more fresh key lime zest, thinly sliced key lime rounds, or even a sprinkle of toasted coconut. These simple touches effortlessly elevate the look and flavor of your Key Lime Pound Cake with Key Lime Glaze.

Side Dishes

A slice pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for ultra-indulgence. Try serving alongside fresh berries—their sweet-tart flavor complements the citrus notes remarkably well.

Creative Ways to Present

Consider serving your cake as individual slices plated with an artistic drizzle of glaze and scattered berries, or cut into cubes for a fun, bite-sized trifle layered with cream. Key Lime Pound Cake with Key Lime Glaze also makes a gorgeous centerpiece on a cake stand with edible flowers for celebrations.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered at room temperature for up to three days, and it’ll stay wonderfully moist. Just make sure your cake is fully cooled and the glaze is set before covering to prevent stickiness.

Freezing

Key Lime Pound Cake with Key Lime Glaze freezes exceptionally well! Simply wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and foil, and freeze for up to three months. Glaze after thawing for the freshest flavor.

Reheating

If you love cake slightly warm, give slices a quick 10-15 second zap in the microwave. This brings back that just-baked softness, and if you freeze your cake, let it thaw overnight in the fridge before gently reheating.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a unique floral aroma and tang, you can use regular Persian limes if that’s what’s available. The flavor will be slightly different but still totally delicious in this Key Lime Pound Cake with Key Lime Glaze.

Why does my pound cake sometimes come out dry?

Dry pound cake can be caused by overbaking or overmixing the batter. Be sure to check your cake with a toothpick for doneness toward the earlier end of the baking range, and mix just until ingredients are combined.

How do I zest limes without a zester?

If you don’t have a microplane or zester, use the fine side of a box grater or carefully shave off the outer green peel with a vegetable peeler, then finely chop. Avoid the bitter white pith for best results in your Key Lime Pound Cake with Key Lime Glaze.

Can I bake this cake in a loaf pan instead?

Yes! Divide the batter between two large loaf pans, reduce the bake time to about 55–65 minutes, and check for doneness. The shape will change but the flavor and texture will still be phenomenal.

Can I make this cake ahead for a party?

Definitely—a huge time saver! Bake the cake up to two days in advance, glaze it the day of serving, and store it covered. It’ll taste even better as the flavors marry overnight.

Final Thoughts

With its bright citrus tang, tender crumb, and eye-catching glaze, Key Lime Pound Cake with Key Lime Glaze is a dessert that never fails to charm. Give this recipe a spin for your next get-together or share it over coffee with a friend—it’s bound to become a beloved go-to with anyone lucky enough to taste it!

Key Lime Pound Cake with Key Lime Glaze Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Key Lime Pound Cake with a tangy Key Lime Glaze. This moist and zesty cake is perfect for any occasion, from summer gatherings to afternoon tea.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 1/2 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan.
Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix dry and wet ingredients: Whisk together flour, baking powder, and salt. In a separate bowl, mix milk, key lime juice, zest, and vanilla. Gradually add dry ingredients and milk mixture to butter, alternating and mixing until just combined.
Bake: Pour batter into the pan and bake for 75–85 minutes. Cool in the pan before turning out onto a wire rack.
Make glaze: Whisk powdered sugar, key lime juice, and zest. Drizzle over cooled cake.

Notes

If fresh key limes aren’t available, bottled key lime juice works well.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
The cake freezes well—wrap tightly and thaw before serving.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baking
Cuisine: American