Key Lime Pound Cake

If you love rich, buttery cakes with a fresh, zesty twist, this Key Lime Pound Cake is your new best friend. I first baked it for a summer BBQ, and it disappeared in no time, there’s just something irresistible about the bright lime flavor cutting through the moist pound cake. My Florida-based aunt shared the secret: always use fresh key lime juice and zest for that perfect zing that keeps every bite juicy.

This recipe is foolproof, so even if you’re not a pro baker, you’ll nail it every time. It’s the perfect balance of indulgence and freshness, great for cozy nights or serving to friends with coffee or tea. Get ready to impress everyone with this sunny cake that tastes like summer on a plate!

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Why You’ll Love This Key Lime Pound Cake

Let me count the ways this Key Lime Pound Cake will become your new favorite dessert! First off, it’s ridiculously easy to make, we’re talking mix, pour, bake, glaze. No fancy techniques required. Here’s what makes it so special:

• That tangy-sweet citrus punch: The fresh key lime juice and zest give every bite a bright, refreshing flavor that’s perfect for warm weather
• Moist texture guaranteed: Between the melted butter and lime juice, this cake stays deliciously tender for days
• Quick prep time: You can go from mixing bowl to oven in under 10 minutes
• Stunning presentation: That vibrant green glaze dripping down the sides? Pure dessert magic
• Versatile serving options: Equally amazing with afternoon tea, after dinner, or as a picnic treat

Seriously, once you try this cake, you’ll understand why I make it at least twice a month during summer!

Ingredients for Key Lime Pound Cake

Alright, let’s talk ingredients – because using the right stuff makes all the difference between a good cake and a “holy moly, I need another slice” cake. Here’s exactly what you’ll need:

For the Pound Cake:

• 1 box (16.5 oz) vanilla pound cake mix – I usually grab Betty Crocker, but any brand works
• ¾ cup cold water – trust me, cold helps create the perfect texture
• ½ cup unsalted butter, melted – and please, please use real butter
• 1 large egg – room temperature is ideal
• 3 tablespoons fresh key lime juice – squeeze it yourself for that vibrant flavor
• 2 tablespoons key lime zest – about 4-5 key limes’ worth
• 3 drops lime gel food coloring (optional) – just for that pretty pastel green hue

For the Key Lime Glaze:

• 1½ cups powdered sugar – sifted if you’re feeling fancy
• 6 tablespoons key lime zest – yes, really! It packs amazing flavor
• 4 tablespoons key lime juice – fresh squeezed makes all the difference

Pro tip: When zesting limes, only take the green part – the white pith underneath is bitter. And don’t skimp on the zest – it’s where all that incredible citrus oil lives!

Equipment Needed for Key Lime Pound Cake

Don’t worry – you don’t need fancy gadgets for this recipe! Just grab these basic kitchen tools:

• 2 small loaf pans (about 8×4 inches) – or one large Bundt pan if you prefer
• Mixing bowls – one large, one medium
• Whisk and rubber spatula
• Measuring cups and spoons
• Zester or fine grater – for all that lovely lime zest
• Wire rack – for cooling your masterpiece

That’s it! Now let’s get baking – the citrusy goodness awaits!

How to Make Key Lime Pound Cake

Okay, let’s dive into the fun part, making this sunshine-filled cake! I promise it’s easier than you think, and the results will make you feel like a baking superstar.

Follow these steps, and you’ll have the most amazing Key Lime Pound Cake in under an hour.

Prepping and Mixing the Batter

First things first – preheat your oven to 350°F (175°C). While that’s heating up, grab those loaf pans and give them a good spray with non-stick baking spray. I like to do this right away so I don’t forget later (learned that lesson the hard way!).

Now for the batter – in your large mixing bowl, combine the pound cake mix, cold water, melted butter, egg, key lime juice, zest, and food coloring if you’re using it. Here’s my secret: mix by hand with a whisk first to incorporate everything, then switch to a spatula to finish. This prevents overmixing (which can make the cake tough) but still gets everything perfectly smooth. The batter should be thick but pourable – if it seems too stiff, add just a teaspoon more water.

Baking to Perfection

Divide that gorgeous green batter evenly between your prepared pans. Give each pan a gentle tap on the counter to release any sneaky air bubbles – this helps prevent those big holes in your finished cake. Pop them in the oven (I like to put them on a baking sheet just in case of drips) and set your timer for 30 minutes.

At the 30-minute mark, do the toothpick test – stick it in the center, and if it comes out clean or with just a few moist crumbs, you’re golden! If not, give it another 2-5 minutes. Every oven is different, so don’t panic if yours needs a bit longer. The cakes should be golden around the edges and spring back lightly when touched.

The Glaze That Makes It Shine

Let the cakes cool in their pans for about 10 minutes. This helps them set so they don’t fall apart when you flip them. Then carefully transfer them to a wire rack to cool completely. While you wait, make that dreamy glaze: whisk together the powdered sugar, lime juice, and zest until smooth. It should be thick but pourable – if it’s too thick, add more juice a teaspoon at a time.

Place your cooled cakes on the rack with a baking sheet underneath (trust me, this saves cleanup!). Now the fun part – slowly pour that glaze over the top, letting it cascade down the sides in beautiful drips. I like to do this while the cakes are still slightly warm so the glaze soaks in just a bit. Let it set for about 15 minutes before slicing – if you can wait that long!

Tips for Perfect Key Lime Pound Cake

After making this cake more times than I can count, I’ve picked up some foolproof tricks to guarantee success every time.

First, always tap those pans on the counter before baking! It seems silly, but it prevents those giant air pockets that can ruin your cake’s texture.

Second, don’t even think about bottled lime juice. Freshly squeezed key lime juice makes all the difference in flavor.

Pro tip: roll your limes on the counter before juicing to get every last drop!

For the glaze, aim for a honey-like consistency – thick enough to coat the back of a spoon but thin enough to drizzle. If it’s too runny, add more powdered sugar a tablespoon at a time. Too thick? A teaspoon of juice will fix it right up.

And here’s my secret weapon: zest your limes before juicing them. Trying to zest a squeezed lime is like wrestling a wet bar of soap!

Variations for Key Lime Pound Cake

Listen, I love this recipe exactly as written – but sometimes you’ve gotta mix things up! Here are my favorite twists that still keep that amazing citrus flavor:

• Coconut lime dream: Fold in ½ cup toasted coconut flakes to the batter and sprinkle more on top of the glaze
• Berry burst: Gently swirl in ⅓ cup raspberry or strawberry jam before baking for pretty pink ribbons
• Regular lime works too: Can’t find key limes? Regular Persian limes will still give you fantastic flavor
• Adult version: Add 1 tablespoon lime vodka or rum to the glaze for extra zing (just keep it away from kids!)
• Mini muffins: Bake the batter in muffin tins for adorable individual treats

The beauty of this Key Lime Pound Cake? It’s like your favorite little black dress, endlessly adaptable!

Serving and Storing Key Lime Pound Cake

Now comes the best part, eating this gorgeous cake! I love serving it slightly warm with a dollop of fresh whipped cream and a handful of raspberries or blueberries. The berries’ tartness plays so nicely with the lime’s zing. For brunch, try it with a scoop of vanilla ice cream – the creaminess balances the citrus perfectly.

Leftovers? Ha! Just kidding, though they never last long in my house. If you do have some to save, here’s how to keep it fresh:

• Room temperature: Store in an airtight container for up to 3 days – the glaze helps keep it moist
• Refrigerator: If your kitchen is warm, pop it in the fridge for up to 5 days (let slices come to room temp before serving)
• Freezing: Wrap unglazed loaf tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then add fresh glaze before serving

Pro tip: Always slice with a serrated knife using a gentle sawing motion; those perfect, clean slices are worth the extra second!

Nutritional Information for Key Lime Pound Cake

Okay, let’s be real, we’re not eating pound cake for health food! But here’s the scoop:

• Each delicious slice (about 1/10th of the loaf) packs about 280 calories.
• You’re looking at 12g fat (7g saturated), 40g carbs, and 3g protein.
• The sugar comes in at 25g – but hey, that’s why it tastes so good!

Pro tip: If you’re watching sugar, you can reduce the powdered sugar in the glaze by 1/4 cup. The lime flavor still shines through beautifully!

FAQ About Key Lime Pound Cake

More Delicious Citrus and Pound Cake Recipes to Indulge In

If you love the bright, tangy flavor of Key Lime Pound Cake, be sure to check out these other citrusy and rich dessert recipes that are perfect for any occasion.

• Satisfy your citrus cravings with the refreshing Orange Creamsicle Cookies for a deliciously tangy treat.
• For a decadent chocolate and lime combo, try the rich Strawberry Tiramisù with its luscious layers.
• Enjoy the classic comfort of Coconut Cream Pie, a creamy tropical dessert well-loved by many.
• Looking for a fun baking challenge? Bake the moist and flavorful German Chocolate Whoopie Pies for a delightful surprise.

Explore these recipes and add a variety of citrus-inspired sweets to your baking collection. Every bite promises a burst of flavor and joy!

Share Your Key Lime Pound Cake Experience

I’d love to hear how your Key Lime Pound Cake turns out! Did you add any fun twists? Maybe a splash of coconut or a dusting of powdered sugar? Drop a comment below with your experience, and don’t forget to snap a photo before it disappears! Tag me on Instagram, so I can see your citrusy masterpiece. Happy baking!

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