Key Lime Pound Cake Recipe with Tangy Lime Glaze

Close your eyes and imagine the vibrant scent of fresh lime zest filling your kitchen—the kind of aroma that instantly lifts your spirits and makes you feel like you’ve been transported to a breezy tropical island. That’s exactly what this Key Lime Pound Cake delivers, along with a soft, buttery texture and a tangy glaze that’ll make your taste buds sing. The first time I baked this cake, I knew I had stumbled upon something truly special—a dessert that’s as beautiful as it is delicious, and perfect for any occasion.

Years ago, I tasted a slice of key lime cake at a friend’s barbecue, and let me tell you, it was love at first bite. The subtle tartness of the lime paired with the sweet, velvety crumb of the pound cake was unlike anything I’d ever had before. I couldn’t stop thinking about it, and eventually, I decided to try recreating it at home. After a few rounds of tweaking ingredients and testing glaze ratios (all in the name of research, of course), I landed on this keeper of a recipe. Now, every time I make it, my family can’t resist sneaking a slice before dinner. It’s become a staple for celebrations, holidays, and evenings when we’re craving something sweet and citrusy.

This cake is perfect for brightening up your dessert table, impressing guests at a dinner party, or even adding a pop of color to your Pinterest-worthy gatherings. Trust me, once you try this, you’ll want to keep the recipe handy—it’s the kind of dessert that feels like a warm hug with a zesty twist.

Why You’ll Love This Recipe

• Quick & Easy: This Key Lime Pound Cake comes together in just about an hour, making it perfect for busy weekdays or impromptu celebrations.
• Simple Ingredients: No need for a fancy grocery list—most of these items are pantry staples, plus a handful of fresh limes.
• Perfect for Any Occasion: Whether it’s a summer barbecue, a holiday dessert table, or a sweet treat after dinner, this cake fits the bill.
• Crowd-Pleaser: Kids and adults alike adore this cake. The refreshing lime flavor paired with the buttery pound cake is a winning combination.
• Unforgettable Flavor: The balance of tangy lime and sweet glaze makes every bite a little slice of heaven.

What sets this recipe apart is the way the lime is incorporated—it’s not overpowering, but provides a zingy brightness that complements the rich, buttery base. The glaze is the cherry on top, adding a glossy, tangy finish that makes the whole cake pop. It’s one of those desserts that feels indulgent but is surprisingly easy to whip up. Every bite is a little moment of joy, and that’s why I love making this cake for the people I care about.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold lime flavor and a satisfyingly moist texture without requiring any complicated techniques.

• All-purpose flour: The base of your pound cake. You can substitute with gluten-free flour if needed.
• Granulated sugar: Adds sweetness and structure to the cake.
• Unsalted butter, softened: Provides richness and a tender crumb.
• Large eggs, room temperature: Help bind the cake and provide structure.
• Whole milk: Ensures the cake is moist and creamy. Use almond milk or oat milk for a dairy-free option.
• Fresh key lime juice: The star of the show! For the best flavor, squeeze fresh key limes.
• Key lime zest: Adds a burst of citrus flavor and aroma.
• Vanilla extract: Balances the flavors and adds depth.
• Baking powder: Helps the cake rise.
• Salt: Enhances the overall flavor.
• Powdered sugar: The base of the tangy glaze.
• More key lime juice: For the glaze—it’s all about that zesty punch.

Pro tip: If you can’t find key limes, you can use regular limes instead. They’re slightly less tart but still deliver plenty of citrusy goodness.

Equipment Needed

• Stand mixer or hand mixer: Essential for creaming the butter and sugar.
• Large mixing bowls: For combining the wet and dry ingredients.
• Zester or microplane: To get those fine shreds of lime zest.
• Juicer: Makes extracting juice from key limes a breeze.
• 9×5-inch loaf pan: The perfect size for this pound cake. If you don’t have one, a bundt pan works too.
• Cooling rack: To let the cake cool completely before glazing.

If you don’t have a juicer, you can squeeze the limes by hand—it’s a little extra effort but totally worth it! And if you’re using a bundt pan, make sure to grease it thoroughly to prevent sticking.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. Lightly dust with flour to ensure easy release.
2. Prepare the dry ingredients: In a large bowl, whisk together 2 1/2 cups (310g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
3. Cream the butter and sugar: Using a stand mixer or hand mixer, beat 1 cup (225g) of softened unsalted butter with 2 cups (400g) of granulated sugar until light and fluffy—about 3 minutes.
4. Incorporate eggs: Add 4 large eggs, one at a time, mixing well after each addition.
5. Add the wet ingredients: Mix in 1/4 cup (60ml) fresh key lime juice, 1 tablespoon key lime zest, and 1 teaspoon vanilla extract.
6. Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, alternating with 1/2 cup (120ml) of whole milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix!
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool completely before glazing.
9. Make the glaze: In a small bowl, whisk together 1 cup (120g) of powdered sugar and 2 tablespoons (30ml) of fresh key lime juice until smooth.
10. Glaze: Drizzle the glaze over the cooled cake and let it set for about 15 minutes before slicing and serving.

Tip: If your glaze feels too thick, add a splash of milk or lime juice to thin it out.

Cooking Tips & Techniques

Here are a few tips to ensure your Key Lime Pound Cake turns out absolutely perfect:

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps create a smooth batter and even baking.
• Don’t overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
• Zesting tips: Use a microplane for the finest zest and avoid the bitter white pith.
• Testing for doneness: Insert a toothpick into the center of the cake—if it comes out clean, your cake is ready. Avoid opening the oven door multiple times, as this can cause the cake to sink.
• Glaze evenly: Use a spoon or small spatula to drizzle the glaze for a professional finish. Let it drip down the sides for that bakery-style look.

Variations & Adaptations

• Gluten-free version: Swap all-purpose flour for a gluten-free baking mix. Keep an eye on the bake time, as it may vary slightly.
• Seasonal twist: Substitute key lime juice with lemon or orange juice for a different citrus flavor.
• Coconut lime cake: Add 1/2 cup (50g) of shredded coconut to the batter for a tropical vibe.
• Dairy-free option: Use dairy-free butter and almond milk instead of their regular counterparts.
• Extra tangy glaze: Mix in a teaspoon of lime zest for an added burst of flavor.

Personally, I love adding a handful of toasted coconut flakes on top of the glazed cake—it adds a nice crunch and pairs beautifully with the lime.

Serving & Storage Suggestions

This Key Lime Pound Cake is best served slightly chilled or at room temperature. Pair it with a cup of coffee or iced tea for a delightful afternoon treat.

• Presentation: Garnish the cake with extra lime zest or thin lime slices for a pop of color.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
• Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

Fun fact: The flavors deepen over time, so don’t be surprised if the cake tastes even better the next day!

Nutritional Information & Benefits

Here’s a quick look at the nutritional highlights of this recipe:

• Calories: Approximately 320 per slice
• Key lime juice: Packed with vitamin C, supporting immunity and skin health.
• Butter: Provides essential fats for satiety and flavor.
• Eggs: A good source of protein and essential vitamins like B12.
• Dietary considerations: Can be adapted for gluten-free or dairy-free diets.

If you have allergies, be sure to double-check ingredient labels, especially for substitutes like flour or milk.

Conclusion

This Key Lime Pound Cake with Tangy Lime Glaze is more than just a dessert—it’s a little slice of sunshine that can brighten up any day. From its buttery texture to its zesty lime glaze, it’s a treat that’ll have everyone asking for seconds.

Feel free to make it your own with the variations and adaptations suggested above. Whether you add coconut, swap the lime for lemon, or stick to the original, this cake is a guaranteed crowd-pleaser.

I hope you enjoy this recipe as much as I do! If you give it a try, let me know how it turned out in the comments. I love hearing about your tweaks and ideas. Happy baking!

FAQs

Can I use regular limes instead of key limes?

Yes! Regular limes work just as well, though they’re slightly less tart. The flavor will still be delicious.

How do I prevent my pound cake from sticking to the pan?

Grease your pan generously with butter or nonstick spray and dust with flour. For a bundt pan, make sure to get into all the crevices.

Can I make this recipe ahead of time?

Absolutely! The cake stays fresh for several days, and the flavors deepen over time. Just store it in an airtight container.

What’s the best way to zest a lime?

Use a microplane or fine grater and avoid the white pith, as it’s bitter. Zest directly over the mixing bowl to capture all the flavorful oils.

Can I freeze the cake after baking?

Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or overnight in the fridge.

Print