If you’ve ever craved a dessert that combines the richness of a buttery pound cake with the tangy, zesty flavor of key lime, you’ve come to the right place. This Moist Key Lime Pound Cake is everything you need to elevate your dessert game—whether you’re entertaining guests, celebrating a special occasion, or simply treating yourself to something sweet. It’s incredibly easy to make and brings all the bright, citrusy goodness of key limes into every bite. This cake is the perfect balance of sweet and tart, with a soft, dense crumb that melts in your mouth. So, grab your mixing bowls and let’s dive into this simple yet spectacular recipe that’ll leave everyone asking for the recipe.

A slice of moist key lime pound cake with a tangy glaze on top.

What Makes This Key Lime Pound Cake So Special?

Why Key Limes?

When it comes to citrus fruits, key limes have a distinct flavor that sets them apart from regular limes. Smaller and more tart, they pack a punch of zesty goodness that makes this pound cake so uniquely delicious. But it’s not just about the taste—key limes also give this cake a more aromatic, floral note, making it truly unforgettable. Whether you’re using fresh key limes or bottled key lime juice, the flavor remains undeniably fresh and vibrant.

The Moist Factor: Butter and Eggs

A key component of any good pound cake is moisture, and this recipe doesn’t skimp on that. By using a combination of butter and eggs, we’re ensuring that the cake has a rich, tender texture that’s perfect for pairing with the tanginess of the key lime. Butter adds that melt-in-your-mouth decadence, while eggs contribute to the structure and lightness of the cake. This balance is what gives the cake its signature moistness that keeps you coming back for more.

Ingredients You’ll Need for the Perfect Key Lime Pound Cake

Essential Ingredients for the Cake

To make this moist and tangy Key Lime Pound Cake, you’ll need a few staple ingredients that are easy to find in most kitchens. Here’s a breakdown of the basic ingredients you’ll need for the cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons freshly squeezed key lime juice
Zest of 2 key limes
½ cup whole milk

These ingredients come together to form the perfect batter that will bake into a soft, dense pound cake with a rich key lime flavor.

For the Icing:

To finish off the cake with a glossy, sweet topping, you’ll need:

1 cup powdered sugar
2 tablespoons key lime juice (freshly squeezed)
1 tablespoon whole milk

This simple glaze will add a shiny finish and a touch of extra lime flavor that takes the cake to a whole new level.

Step-by-Step Instructions for Making Your Key Lime Pound Cake

Preparing the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or Bundt pan to ensure the cake comes out easily.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, key lime juice, and lime zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Making the Key Lime Glaze

While the cake is cooling, make the glaze by whisking together the powdered sugar, key lime juice, and milk until smooth.
Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to soak into the warm cake for added flavor.

Tips and Tricks for the Best Key Lime Pound Cake

Use Fresh Key Limes for Maximum Flavor

While you can opt for bottled key lime juice in a pinch, nothing beats the flavor of fresh key limes. They add a more intense and fragrant lime profile that’ll take your pound cake to the next level. For the best results, use the zest as well, as it gives the cake an extra burst of lime essence.

Don’t Overmix the Batter

When combining the wet and dry ingredients, it’s important to mix until just combined. Overmixing can lead to a dense, tough texture. A light touch is key for achieving that perfectly moist, airy pound cake.

Cooling the Cake

After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This will prevent it from breaking apart while still warm. Let it cool completely before glazing.

How to Serve and Store Your Key Lime Pound Cake

Serving Suggestions

This Moist Key Lime Pound Cake is delicious all on its own, but you can elevate it even more with a few creative serving ideas. Here are some fun ways to serve your cake and make it even more irresistible:

With Fresh Berries: Pair your slice of pound cake with a handful of fresh berries—strawberries, raspberries, or blueberries work beautifully. Their natural sweetness complements the tangy key lime flavor, adding a pop of color and freshness to each bite. You could even drizzle some berry compote or a bit of honey for extra flavor.
A Dollop of Whipped Cream or Greek Yogurt: For a light and creamy contrast to the zesty cake, top it with freshly whipped cream, or a dollop of unsweetened Greek yogurt. The yogurt’s slight tanginess pairs perfectly with the citrus flavor of the cake, making each bite feel indulgent yet refreshing. If you want to kick it up a notch, a spoonful of lime zest in the whipped cream could enhance the cake’s citrus notes.
With Ice Cream or Sorbet: If you’re looking to make your dessert more decadent, serve your key lime pound cake with a scoop of vanilla ice cream or coconut sorbet. The cold, creamy texture complements the dense, moist cake, while the flavors work in perfect harmony. Alternatively, a mango or raspberry sorbet would be a vibrant and tropical pairing.
Tea or Coffee Pairing: This cake also makes a great accompaniment to your afternoon tea or coffee. A cup of iced tea, lemon herbal tea, or even a hot espresso pairs wonderfully with the sweet and tart flavors of the cake. For a fun twist, try a refreshing mocktail like a virgin mojito or sparkling limeade, which will highlight the lime in the cake.

Storing Leftovers

If by chance you have any leftover Key Lime Pound Cake (though we doubt there will be any!), proper storage will keep it fresh for several days. Here’s how to keep it at its best:

Room Temperature: If you plan to enjoy the cake within the next couple of days, simply wrap it tightly in plastic wrap or store it in an airtight container at room temperature. This will keep the cake fresh and prevent it from drying out. It will stay moist and delicious for up to 3 days.
Refrigeration: For longer storage, you can refrigerate the cake for up to a week. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container to avoid it absorbing any unwanted odors from the fridge. When you’re ready to eat, you can bring it to room temperature for the best taste and texture, or enjoy it cold for a refreshing treat.
Freezing: If you find yourself with extra cake that you want to save for later, freezing it is a great option. To freeze the cake, slice it into individual portions and wrap each piece tightly in plastic wrap, followed by foil. Store the slices in a freezer-safe bag or container. The cake will keep in the freezer for up to 2 months. When you’re ready to enjoy a slice, simply thaw it at room temperature or heat it up in the microwave for a few seconds. You’ll have a slice of key lime heaven ready to go, even weeks later!

Reheating Tips

If you’ve stored your cake in the fridge or freezer and want to warm it up, here’s how to do it without compromising its texture:

Oven: To reheat an entire loaf, preheat your oven to 300°F (150°C) and place the wrapped cake in the oven for 10-15 minutes. This will gently warm it without drying it out, ensuring that the cake stays moist and flavorful.

Microwave: For a quick warm-up, microwave a slice of cake for 15-20 seconds, depending on your microwave’s wattage. This will give you a slice that’s perfectly soft and just the right temperature for serving with ice cream or whipped cream.

FAQ Section

Can I use regular limes instead of key limes?

While regular limes will work, the flavor won’t be as distinct. Key limes are smaller and have a stronger, more aromatic flavor, so they are the best choice for this recipe. If you can’t find key limes, bottled key lime juice is a good alternative.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use is suitable for baking and has a good structure to mimic the texture of regular flour.

How can I make the cake more tangy?

To enhance the tanginess, you can add more key lime juice to the batter or glaze. Just be mindful not to add too much liquid, as it could affect the cake’s texture.

Conclusion

With its perfect balance of sweetness and tang, this Moist Key Lime Pound Cake is sure to become a favorite in your dessert rotation. Whether you’re baking for a special occasion or simply indulging in a slice with a cup of tea, this cake will satisfy your cravings for something citrusy and delicious. So grab those key limes, preheat your oven, and enjoy the refreshing flavors of this easy-to-make cake. Your taste buds will thank you.

Moist Key Lime Pound Cake

Author: SISSAM
Total Time: 1 hour 15 minutes

Print Recipe

Description

A soft, tangy, and buttery pound cake bursting with fresh key lime flavor, topped with a sweet key lime glaze. Perfect for any occasion!

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons freshly squeezed key lime juice
Zest of 2 key limes
½ cup whole milk
1 cup powdered sugar
2 tablespoons key lime juice
1 tablespoon whole milk

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, key lime juice, and zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
To make the glaze, whisk together powdered sugar, key lime juice, and milk until smooth. Drizzle over the cooled cake.

Notes

Serving Suggestions: Enjoy with whipped cream, fresh berries, or a scoop of vanilla ice cream. Pairs beautifully with tea or coffee.

Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55-60 minutes

Nutrition

Serving Size: 10-12 slices