Key Lime Pound Cake: Enjoy a dessert bursting with key lime flavor. Easily make this at home from scratch! This is to-die-for delicious!
This is the best-ever Key Lime Pound Cake! Beat the heat of summer with the infusion of tropical flavor in this recipe. This is a classic, Southern favorite that will satisfy your sweet cravings. One bite and you’ll be transported to Key West!
This cake will make you feel the island breezes and the waves lapping. This is a summery dessert that you can easily make any time, all year round with impressive texture and flavor. An airy cake infused with the zesty zing of fresh key lime. Enjoy the dynamic, flavorful duo of key lime zest and key lime juice in every bite! Plus, the wonderful tart key lime glaze is mesmerizingly silky. This cake is calling my name!
What You Need To Make This Key Lime Pound Cake
For the Cake:
- Butter
- Shortening
- Sugar
- Large eggs
- All-purpose flour
- Baking powder
- Salt
- Milk
- Vanilla extract
- Lime zest
- Fresh Key lime juice
Key Lime Glaze:
- Powdered sugar
- Fresh Key lime juice
- Vanilla extract
To make this recipe gluten-free (you should use this ingredient instead):
- Replace all-purpose flour with Gluten Free all-purpose flour.
Steps To Make Key Lime Pound Cake
Step 1: Cream the butter and shortening together with a heavy-duty electric mixer until smooth. Gradually incorporate the sugar while beating until fluffy and light. Next, add the eggs (one at a time), beating until just incorporated.
Step 2: Combine the flour, baking powder, and salt. Add the flour mixture and milk to the butter mixture alternately, starting and ending with the flour mixture. Beat on low speed every after each addition until combined. Then, beat in the vanilla, lime zest, and lime juice.
Baking powder:
Milk:
Vanilla:
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Lime zest:
Lime juice:
Step 3: Into a greased and floured tube pan, pour the batter.
Step 4: Bake for 1 hour and 15 minutes (to 20 minutes) at 325 degrees F. The cake is done once a tester inserted in the middle comes out clean.
Step 5: On a wire rack, transfer the cake and cool it in the pan for 10 – 15 minutes before taking the cake out of the pan.
Step 6: To make the Key Lime Glaze, combine the powdered sugar, fresh Key lime juice, and vanilla until smooth. Over the top and sides of the cake, immediately brush the glaze. Let it cool for about an hour.
Vanilla:
Fresh Key lime juice:
Brush the glaze on top and sides of the cake:
Frequently Asked Questions
Can I make this cake in advance?
Make this cake about 2 to 4 days in advance and store it in an airtight container. Keep the cake for a week in the fridge.
Can I freeze this cake?
Yes! In plastic wrap and aluminum foil, wrap the cooled baked cake and freeze it for up to 6 months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Key Lime Pound Cake
Ingredients
Cake:
- 6 large eggs
- 1 c. butter 2 sticks, softened
- ½ c. shortening
- ½ tsp baking powder
- 3 c. sugar
- 1 tsp vanilla extract
- 3 c. all-purpose flour
- 1 c. milk
- 1 tsp lime zest
- ¼ c. fresh Key lime juice
- ⅛ tsp salt
Key Lime Glaze:
- 2 tbsp fresh Key lime juice
- ½ tsp vanilla extract
- 1 c. powdered sugar
Instructions
- Set the oven to 325 degrees F.
- With a heavy-duty electric stand mixer, beat the butter and shortening at medium speed until creamy. Then, slowly add the sugar, beating well until light and fluffy. Next, add the eggs (a piece at a time), beating every after each addition until just blended.
- Combine the flour with baking powder and salt. Alternately add this and the milk to the butter mixture, starting and ending with the flour mixture. Beat on low after each addition until combined. Then, mix in the vanilla, lime zest, and lime juice.
- Transfer the batter to a greased and floured 10-inch or 12-cup tube pan.
- Place in the preheated oven and bake the cake for 1 hr 15 min to 1 hr 20 min or until a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and place on a wire rack to cool. Let the cake cool in the pan for 10 - 15 minutes. Then, invert the cake onto the wire rack.
- Key Lime Glaze: Mix the powdered sugar, fresh Key lime juice, and vanilla until smooth. On top and sides of the cake, immediately brush the glaze and cool for about an hour.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
