As summer approaches, I find myself craving bright, refreshing desserts that capture the essence of sunny days. This Key Lime Pound Cake emerged as my ultimate solution when my friends dropped by unexpectedly for an afternoon chat. A burst of tangy key lime enveloped in a luscious, buttery batter creates a cake that feels both light and indulgent—a truly irresistible combination!
The tantalizing aroma of citrus wafting through the kitchen took me back to beach vacations and lazy afternoons, making each bite a nostalgic treat. What I love most about this recipe is its delightful simplicity. It combines just a handful of everyday ingredients to create a stunning dessert that pleases both family and guests alike.
So whether you’re looking to impress at a potluck or simply want to indulge yourself, let’s dive into making this Key Lime Pound Cake. Trust me, it’s not just a cake; it’s an experience that transforms every gathering into a celebration!
Why You'll Love This Key Lime Pound Cake
- This Key Lime Pound Cake is incredibly easy to make, requiring just a handful of everyday ingredients and minimal effort in preparation.
- The refreshing flavor of key lime shines through, creating a delightful balance of sweetness and tang that everyone will adore.
- Its versatility makes it perfect for any occasion, whether it’s a casual family dinner or a festive gathering with friends.
- Visually, the cake is stunning with its beautiful glaze, making it an eye-catching centerpiece that will impress your guests.
Key Lime Pound Cake Ingredients
Here’s everything you need to create this refreshing treat!
For the Cake
- Unsalted butter – 1 cup, softened for easy blending to create a rich base.
- Granulated sugar – 2½ cups, to sweeten the cake while ensuring a fluffy texture.
- Large eggs – 5, providing structure and moisture for the perfect crumb.
- All-purpose flour – 3 cups, the backbone of the cake that holds everything together.
- Baking powder – ½ teaspoon, to help the cake rise beautifully.
- Salt – ½ teaspoon, enhancing the flavors for a balanced taste.
- Whole milk – 1 cup, adding richness for a moist texture.
- Key lime juice – ¼ cup, the star ingredient that gives this cake its delightful tang.
- Key lime zest – 1 tablespoon, amplifying the citrus flavor for an aromatic touch.
- Vanilla extract – 1 teaspoon, deepening the flavor profile with warmth.
For the Glaze
- Powdered sugar – 1 cup, creating a smooth and sweet topping.
- Key lime juice – 2 tablespoons, enhancing the glaze’s zesty appeal.
- Key lime zest – 1 teaspoon, for that extra burst of fresh flavor in every bite.
How to Make Key Lime Pound Cake
-
Preheat your oven to 325°F (160°C) and prepare a 10-cup bundt pan by greasing and flouring it. This step is crucial for easy release once your cake is baked to perfection!
-
Cream the unsalted butter and granulated sugar together in a large mixing bowl until the mixture turns light and fluffy, about 3–5 minutes. This aeration is key for a wonderfully tender cake.
-
Incorporate the large eggs one at a time, mixing well after each addition. This helps to build a cohesive batter and ensures that all ingredients blend seamlessly.
-
Combine the all-purpose flour, baking powder, and salt in a separate bowl by whisking them together. This step redistributes the leavening agent and prevents the cake from being dense.
-
Alternate adding the dry ingredients and whole milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined to keep your cake fluffy and airy!
-
Blend in the key lime juice, zest, and vanilla extract until everything is just combined. This is where your cake gets its iconic tangy flavor!
-
Pour the batter into your prepared bundt pan and bake for 70–80 minutes. Check for doneness by inserting a toothpick; it should come out clean. The aroma will have your kitchen smelling divine!
-
Cool the cake in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely. This step enhances the cake’s texture, allowing it to set properly.
-
Whisk together the glaze ingredients—powdered sugar, key lime juice, and zest—and drizzle it over the cooled cake. This finishing touch makes your Key Lime Pound Cake irresistible!
Optional: Garnish with additional lime slices for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Key Lime Pound Cake
Room Temperature: Store the cake at room temperature for up to 3 days, covered in plastic wrap or in an airtight container to maintain its moisture.
Fridge: To keep the Key Lime Pound Cake fresh longer, refrigerate it for up to a week. Wrap it tightly to prevent it from drying out.
Freezer: Freeze slices of the cake for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag to minimize freezer burn.
Reheating: When ready to enjoy, simply thaw slices in the fridge overnight or microwave for 10–15 seconds until slightly warm, preserving that delightful taste.
What to Serve with Key Lime Pound Cake?
Elevate your dessert experience by pairing delightful sides with this refreshing treat that sparkles with citrus charm.
-
Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of color and tartness, beautifully balancing the cake’s sweetness.
-
Coconut Whipped Cream: Light and airy, this creamy topping complements the cake’s citrus flavor while introducing a tropical twist that feels like a vacation in every bite.
-
Mint Iced Tea: This refreshing beverage brings a coolness that harmonizes with the cake, perfect for summer gatherings or lazy afternoons on the porch.
-
Vanilla Ice Cream: The creamy richness of vanilla ice cream melts beautifully atop a warm slice of cake, creating a delicious contrast that’s simply irresistible.
-
Citrus Salad: A vibrant salad of oranges, grapefruits, and a hint of honey adds a delightful freshness and tanginess, enhancing the flavor profile of the pound cake.
-
Sparkling Wine: A light and bubbly sparkling wine can elevate the dining experience, adding an elegant touch and a cheerful vibe that pairs perfectly with dessert.
Indulge in these pairings for a truly unforgettable dessert experience that turns any occasion into a joyful celebration!
Key Lime Pound Cake Variations
Feel free to get creative and make this Key Lime Pound Cake your own with these delightful twists!
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a delicious gluten-free version. Just ensure it has xanthan gum included for the best texture!
-
Coconut Twist: Replace half of the milk with coconut milk and add shredded coconut for a tropical vibe that will transport you to the beach!
-
Lemon Zest: Use lemon zest instead of key lime zest for a lovely lemon pound cake variation that brings a different but equally refreshing citrus flavor.
-
Mini Bundts: Pour the batter into mini bundt pans to create individual portions. These little cakes are perfect for gift giving or easy serving at parties!
-
Spiced Up: Add a teaspoon of ground ginger or cinnamon to the batter for a warm spice note that pairs beautifully with the citrusy lime.
-
Nutty Crunch: Fold in a half cup of chopped pecans or walnuts for added texture and a delightful crunch in each slice—perfect if you love that nutty flavor!
-
Berry Burst: Toss in a cup of fresh raspberries or blueberries to introduce a fruity surprise; it complements the tart lime beautifully while adding vibrant color.
-
Vegan: Use flax eggs, almond milk, and a vegan butter substitute to make this an irresistible vegan treat everyone can enjoy.
Each of these variations brings something unique and delicious, ensuring your Key Lime Pound Cake stays exciting and delightful! Happy baking!
Make Ahead Options
These Key Lime Pound Cake preparations are perfect for those busy days when you want to streamline your baking! You can prepare the cake batter up to 24 hours in advance, storing it in the refrigerator to keep it fresh. Just be sure to tightly cover your mixing bowl with plastic wrap to prevent it from absorbing any odors. When you’re ready to bake, simply pour the chilled batter into your prepared bundt pan and bake as directed. Additionally, you can whip up the glaze ahead of time and refrigerate it for up to 3 days; just give it a gentle stir before drizzling it over your cake. This makes it super convenient for last-minute gatherings or family dinners! Enjoy a homemade dessert that’s just as delicious, without the rush.
Chef's Helpful Tips
- For your Key Lime Pound Cake, ensure that your butter is at room temperature to achieve that perfect creamy texture when creaming with sugar.
- Avoid overmixing the batter after adding the flour and milk; this helps keep the cake light and airy.
- To enhance the key lime flavor, use freshly squeezed juice and freshly grated zest, as they provide a brighter taste compared to bottled alternatives.
- Remember to check for doneness a few minutes before the suggested baking time, as oven temperatures can vary and you want to avoid overbaking.
Key Lime Pound Cake Recipe FAQs
How do I choose ripe key limes?
Absolutely! When selecting key limes, look for small, firm fruits that are slightly shiny and have a deep green color. They should feel heavy for their size, indicating juiciness. Avoid limes with dark spots or wrinkles, as these can signal that they’re past their prime.
How should I store leftover Key Lime Pound Cake?
Very! You can store your Key Lime Pound Cake at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. If you wish to keep it fresh longer, refrigerate it for up to a week. Just ensure it’s tightly wrapped to prevent it from drying out.
Can I freeze Key Lime Pound Cake?
Absolutely! To freeze your cake, slice it into individual portions and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container to minimize freezer burn. It is best enjoyed within 3 months. When you’re ready for a slice, simply thaw it in the fridge overnight or pop it in the microwave for a quick 10–15 seconds for a warm treat.
What should I do if my cake is dense?
If your Key Lime Pound Cake turns out dense, it might be due to overmixing the batter after adding the flour and milk. To create that fluffy texture, mix until just combined. Always remember to cream the butter and sugar well to introduce air into the mixture, and make sure to use the correct measurements!
Are there any dietary considerations for this cake?
The Key Lime Pound Cake contains dairy and eggs; if you have allergies to these ingredients, you might consider substitute options. For a dairy-free version, try using almond milk and a vegan butter substitute. Similarly, you can opt for egg replacements like applesauce or flax eggs to cater to an egg allergy. Just keep in mind, these substitutions may change the texture slightly.
What can I do if I don’t have key limes?
No worries at all! If you can’t find key limes, Persian limes are a suitable substitute. While they’re slightly less tangy, they’ll still provide a lovely citrus flavor. Simply use the same quantity of juice and zest from Persian limes instead. You can also add a little extra zest for that bold flavor punch!
Equipment
- 10-cup bundt pan
- Mixing bowl
- Whisk
Ingredients
For the Cake
- 1 cup unsalted butter softened
- 2.5 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup key lime juice freshly squeezed
- 1 tablespoon key lime zest freshly grated
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons key lime juice freshly squeezed
- 1 teaspoon key lime zest freshly grated
Instructions
How to Make Key Lime Pound Cake
- Preheat your oven to 325°F (160°C) and prepare a 10-cup bundt pan by greasing and flouring it.
- Cream the unsalted butter and granulated sugar together in a large mixing bowl until light and fluffy, about 3–5 minutes.
- Incorporate the large eggs one at a time, mixing well after each addition.
- Combine the all-purpose flour, baking powder, and salt in a separate bowl by whisking them together.
- Alternate adding the dry ingredients and whole milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Blend in the key lime juice, zest, and vanilla extract until just combined.
- Pour the batter into your prepared bundt pan and bake for 70–80 minutes.
- Cool the cake in the pan for 10–15 minutes before inverting onto a wire rack.
- Whisk together the glaze ingredients and drizzle over the cooled cake.
