Introduction

This Key Lime Pound Cake is a delightful twist on the classic pound cake, infused with the bright, tangy flavor of fresh Key limes. Moist and tender with a luscious lime glaze, it’s perfect for any occasion that calls for a refreshing, citrusy dessert.

A round bundt cake with a light golden-brown color sits in the center of a white plate. The cake is covered with thick white icing that drips down the sides in thin, uneven streams. On the plate next to the cake are two lime halves, one green and the other a bit lighter, and a single red raspberry, adding a fresh pop of color. The white marbled surface below the plate adds a clean and simple background, making the cake and fruit stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, at room temperature
½ cup shortening
3 cups sugar
6 eggs, at room temperature
3 cups flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
¼ cup fresh Key lime juice
1 ½ cups powdered sugar, sifted (for frosting)
1 ½ tablespoons fresh Key lime juice (for frosting)
1 ½ tablespoons water (for frosting)
2 teaspoons melted butter (for frosting)
½ teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch solid tube pan.
Step 2: Using a heavy-duty electric stand mixer, beat the butter and shortening at medium speed until creamy.
Step 3: Gradually add the sugar, continuing to beat at medium speed until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating just until blended after each addition.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.
Step 7: Stir in the vanilla extract, lime zest, and fresh Key lime juice until evenly combined.
Step 8: Pour the batter into the prepared tube pan and smooth the surface.
Step 9: Bake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the wire rack to cool completely.
Step 11: To make the frosting, whisk together the powdered sugar, Key lime juice, water, melted butter, and vanilla extract until smooth.
Step 12: Transfer the frosting to a quart-sized Ziploc bag, seal it, and snip off a small corner. Drizzle the frosting back and forth over the top of the cooled cake.

Tips & Variations

Use fresh Key lime juice and zest for the brightest flavor; regular lime juice can be substituted in a pinch but results in a milder taste.
Make sure all ingredients are at room temperature to achieve a smooth batter with better volume.
For a more intense lime flavor, add extra zest or a tablespoon more lime juice to the batter or frosting.
If you don’t have a tube pan, a bundt pan can be used, but adjust baking time accordingly and test for doneness early.

Storage

Store the Key Lime Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. When ready to serve, thaw frozen cake overnight in the refrigerator and bring to room temperature before enjoying. The frosting may soften when refrigerated, so drizzle just before serving if preferred.

How to Serve

A round bundt cake with one layer is shown, the cake is golden brown and has smooth white icing drizzled over the top and dripping down the sides in thin lines. The cake sits on a white plate. Next to the cake on the plate are two lime halves, bright green inside with a fresh texture, and a single red raspberry with small seeds. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh Key lime juice?

While fresh Key lime juice provides the best flavor, bottled lime juice can be used as a substitute. Keep in mind the flavor will be less vibrant and slightly more acidic.

What if I don’t have shortening, can I use only butter?

You can replace shortening with an equal amount of butter, but the texture of the cake may be a bit denser. Shortening helps keep the cake tender and moist.