key lime pound cake

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Key Lime Pound Cake: A Citrusy Twist on a Southern Classic

If you’re a fan of tangy citrus desserts and rich, buttery pound cakes, the Key Lime Pound Cake is the perfect marriage of both worlds. Bursting with bright key lime flavor and topped with a sweet-tart glaze, this cake offers a refreshing take on the traditional Southern pound cake. Whether you’re serving it at a summer picnic, a family gathering, or enjoying it with tea, this cake is a guaranteed crowd-pleaser.

What Makes This Cake Special?

Key lime pound cake is known for its moist texture, dense crumb, and vibrant flavor. It uses the juice and zest of key limes—smaller and more aromatic than regular limes—infusing the cake with a distinctive citrus punch that perfectly balances the richness of the pound cake.

Ingredients

For the Cake:

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup vegetable shortening (or replace with additional butter)
3 cups granulated sugar
5 large eggs
1 cup whole milk
¼ cup key lime juice (fresh is best)
1 tablespoon key lime zest
1 teaspoon vanilla extract

For the Glaze:

1½ cups powdered sugar
2–3 tablespoons key lime juice
1 teaspoon key lime zest (optional for garnish)

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter, Shortening, and Sugar

In a large mixing bowl, beat the butter and shortening together until light and fluffy (about 3–5 minutes).
Gradually add the sugar, beating well after each addition until the mixture is pale and airy.