Can I use regular limes instead of key limes?

Absolutely! Regular Persian limes work beautifully in this recipe. You'll get a slightly different flavor profile - key limes are more floral while regular limes are more tart - but the cake will still be delicious. Use the same amounts called for in the recipe.

How do I know when my pound cake is done baking?

The toothpick test never fails me! Insert it into the center - if it comes out clean or with just a few moist crumbs (not wet batter), it's done. The edges should be lightly golden and the top should spring back when gently pressed.

Can I make this cake ahead of time?

You sure can! The glaze actually helps keep it moist. Bake it up to 2 days in advance and store at room temperature. Or freeze the unglazed cake for up to 3 months - just add fresh glaze after thawing.

Why did my glaze turn out lumpy?

This usually happens if the powdered sugar wasn't sifted. No worries - just whisk vigorously or push it through a fine mesh strainer. For perfect smoothness every time, I always sift my powdered sugar first.

Can I bake this in a Bundt pan?

Yes! Use a 10-cup Bundt pan and bake for about 45-50 minutes. Let it cool in the pan for 15 minutes before flipping, that pretty design deserves to shine!

Irresistible Key Lime Pound Cake Recipe in 5 Easy Steps

Description

A moist, buttery pound cake bursting with bright citrus flavor, topped with a tangy key lime glaze, this easy-to-make treat is perfect for spring and summer!

Ingredients

Scale

For the Pound Cake:
- 1 box vanilla pound cake mix (16.5 oz)
- ¾ cup cold water
- ½ cup unsalted butter, melted
- 1 large egg
- 3 tablespoons fresh key lime juice
- 2 tablespoons key lime zest
- 3 drops lime gel food coloring (optional, for a vibrant green color)
For the Key Lime Glaze:
- 1½ cups powdered sugar
- 6 tablespoons key lime zest
- 4 tablespoons key lime juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Coat two small loaf pans with non-stick baking spray.
Make the Cake Batter: In a large mixing bowl, combine cake mix, water, melted butter, egg, key lime juice, key lime zest, and gel food coloring (if using). Mix until well combined and smooth.
Fill the Pans & Bake: Divide the batter evenly between the two loaf pans. Gently tap the pans on the countertop to release air bubbles. Place the pans on a baking sheet and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Remove from the oven and cool in the pans for 10 minutes. Flip the cakes onto a wire rack to cool completely.
Prepare the Glaze: In a medium bowl, whisk together powdered sugar, key lime juice, and key lime zest. Stir until smooth and pourable.
Glaze the Cakes: Place the cooled cakes on a wire rack with a baking sheet underneath to catch drips. Slowly pour the glaze over the cakes, letting it drizzle down the sides. Allow the glaze to set completely before slicing and serving.

Notes

Best served fresh, but can be stored in an airtight container for up to 3 days at room temperature.
Refrigerate for longer storage, or freeze slices for up to 3 months.
Pairs perfectly with fresh berries, whipped cream, or a cup of hot tea!

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 27g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg

Keywords: key lime pound cake, citrus dessert, summer cake, easy loaf cake, lime glaze