Directions
Begin by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy—this takes about 5 minutes and is key for that soft, velvety texture. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry mixture and the milk to the creamed ingredients, beginning and ending with the flour. Stir in the vanilla, key lime zest, and juice until just combined—don’t overmix.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the glaze, whisk the powdered sugar and key lime juice together until smooth and pourable. Drizzle over the cooled cake and top with extra zest for color and aroma.
Nutritional Information (Per Slice – Approximate)
Calories: 420
Fat: 20g
Carbs: 54g
Sugar: 38g
Protein: 5g
Fiber: 1g
While indulgent, this dessert offers the bright benefits of real citrus, with antioxidants from key lime zest and juice adding both flavor and flair.
Common Mistakes to Avoid
Overmixing the batter is a classic pitfall. It can lead to a tough, dense texture instead of the smooth crumb you want in a perfect pound cake. Mix just until the ingredients are combined.
Using regular limes instead of key limes changes the flavor profile. Key limes are more aromatic and have a distinct tartness. If you can’t find fresh ones, bottled key lime juice (look for high-quality brands) is a good substitute.
Not greasing the bundt pan properly can cause your cake to stick and break apart. Use both butter and flour or a nonstick baking spray with flour included to ensure a clean release.
Skipping the cooling time before glazing can lead to a glaze that melts off. Let the cake cool fully so the icing sits beautifully on top and adds that extra sweet-tart punch.
Helpful Tips
For the most flavorful cake, zest your key limes before juicing them—zest adds essential oils and intense citrus flavor you don’t get from juice alone.
Want a softer crust? Wrap the cooled cake in plastic wrap and store at room temperature overnight before glazing. This helps the flavors meld and gives the cake a moister texture.
Serve slices with a dollop of whipped cream or a scoop of coconut sorbet for a tropical twist. This is especially popular for summer events or special occasions.
If you want a stronger lime flavor, poke small holes in the cake while it’s still warm and brush with a mixture of lime juice and sugar syrup before adding the glaze.
Freeze leftover slices individually wrapped—this cake keeps its texture beautifully and makes a great treat to enjoy later with tea or coffee.
Conclusion
Key Lime Pound Cake is more than just a dessert—it’s a celebration of citrus, Southern charm, and timeless baking tradition. It’s rich without being heavy, sweet with a zing, and beautiful enough to serve for any occasion from birthdays to bridal showers.
Whether you’re a pound cake purist or a citrus lover looking for a new go-to, this recipe delivers every time. Try it once, and it’ll earn a permanent place in your dessert rotation. Bright, buttery, and bursting with flavor—what more could you want?
