There’s something undeniably nostalgic about pound cake. Growing up, my grandmother always had one cooling on the windowsill, its buttery aroma wafting through the house. But when summer rolled around, she’d add a twist – Key limes, their tart, floral brightness cutting through the richness of the cake like sunshine in July. This Key Lime Pound Cake is my tribute to her – a southern classic kissed with citrusy vibrance that makes it absolutely perfect for summer.
Whether you’re baking for a garden party, picnic, or just because you love cake (I mean, who doesn’t?), this recipe will transport you straight to those carefree summer afternoons. Let’s get into it.
🍰 Why You’ll Love This Key Lime Pound Cake
• Bright and refreshing: The key lime adds a sunny zing to every bite.
• Moist and dense: Everything a pound cake should be, with the perfect crumb.
• Versatile: Ideal for casual desserts or dressed-up occasions.
• Simple ingredients: No fancy tools or techniques required.
• Freezes beautifully: Make ahead and enjoy later!
🕒 Quick Look
• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 30 minutes
• Servings: 4 generous slices
📝 Ingredients
For the Pound Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp key lime zest (about 3 key limes)
• ¼ cup fresh key lime juice
• 2 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
For the Key Lime Glaze:
• 1 cup powdered sugar
• 2 tbsp key lime juice
• Zest of 1 key lime (optional, for garnish)
🧑🍳 Instructions
1. Preheat and Prepare
• Preheat your oven to 325°F (163°C).
• Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar
• In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 4-5 minutes).
• This step is key – aerating the mixture gives the cake its perfect texture.
3. Add Eggs and Flavor
• Add the eggs one at a time, beating well after each addition.
• Mix in the key lime zest and juice.
4. Combine Dry Ingredients
• In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix it All Together
• Add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with flour. Mix just until combined.
6. Bake to Perfection
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
• While the cake cools, whisk together the glaze ingredients until smooth.
• Drizzle the glaze over the slightly warm cake. Sprinkle with extra zest for a pop of color.
🍽 Serving Suggestions
This Key Lime Pound Cake pairs beautifully with:
• A dollop of whipped cream or Greek yogurt
• Fresh berries like raspberries or strawberries
• A scoop of vanilla bean or coconut ice cream
• A cold glass of iced tea or sparkling lemonade
💡 Tips for the Best Pound Cake
• Use fresh key lime juice. The flavor is more floral and intense than regular limes.
• Don’t overmix. Stir until just combined to avoid a tough cake.
• Room temperature ingredients blend better and help the cake rise evenly.
• Double the batch if you’re baking for guests – it disappears fast!
🧊 Storing and Freezing
To Store: Wrap tightly and store at room temperature for up to 3 days or refrigerate for 5-6 days.
To Freeze: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before serving.
🔗 More Summer Desserts You’ll Love
Frequently Asked Questions
Can I use regular limes instead of key limes?
Absolutely! While key limes offer a unique floral tartness, regular limes work great too—just note the flavor may be slightly less intense.
How do I know when the pound cake is done?
Insert a toothpick or skewer into the center of the cake—if it comes out clean or with just a few crumbs, it’s ready. The top should be golden and slightly cracked.
Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the lime flavors deepen. Store it covered at room temp or in the fridge for best results.
What’s the best way to zest a key lime?
Use a microplane or fine grater, taking care to only zest the bright green outer layer, not the bitter white pith underneath.
Is this cake overly sweet?
Not at all. The tart lime juice balances the sugar perfectly, giving you a cake that’s rich but never cloying.
Conclusion: A Summer Must-Bake
Whether you’re new to baking or a seasoned kitchen pro, this Key Lime Pound Cake is a celebration of all things summer—bright, refreshing, and utterly comforting. Every bite brings a taste of sunshine, and I promise it’ll be one of those recipes you return to again and again.
From my family’s kitchen to yours, enjoy this citrusy twist on a Southern classic. And don’t forget—share your bakes and tag me! I’d love to see your take on this zesty delight.