There’s something truly magical about a dessert that manages to be both tangy and sweet, dense yet tender, and utterly irresistible. This Key Lime Pound Cake Recipe is exactly that kind of treat. With that zesty punch of fresh key lime juice woven into a classic buttery pound cake, every bite bursts with vibrant citrus flavor balanced by a luxuriously moist texture. Whether you’re craving a delightful afternoon snack or a show-stopping dessert to impress guests, this cake brings a sunshine-filled twist to a beloved classic that you’re going to want to bake again and again.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with a handful of pantry staples and fresh ingredients that come together to create something truly special. Each component plays an essential role: the all-purpose flour gives structure, butter brings richness, and fresh key lime juice adds that unmistakable citrus pop.
- 2 cups all-purpose flour: Provides the perfect base for that classic pound cake crumb.
- 1 1/2 cups granulated sugar: Sweetens and helps create a tender texture by tenderizing the batter.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, helping to keep the cake dense but soft.
- 4 large eggs: Essential for structure and moisture, binding everything together smoothly.
- 1/2 cup fresh key lime juice: The star ingredient that delivers zesty brightness and authentic citrus flavor.
- 1 tsp vanilla extract: Enhances the flavors and adds a subtle layer of warmth.
- 1 tsp baking powder: Helps the cake rise gently to a light, tender texture without losing density.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan thoroughly. This ensures your cake will bake evenly, and come out cleanly without sticking—an essential first step for a flawless finish.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy. This process aerates the batter, creating a delicate crumb, and is key to achieving that melt-in-your-mouth texture.
Step 3: Add the Eggs and Vanilla
Incorporate the eggs one at a time, mixing well after each addition; this helps the eggs emulsify seamlessly into the batter. Then, stir in the vanilla extract to boost the overall flavor profile with a comforting aromatic note.
Step 4: Combine Dry Ingredients and Lime Juice Alternately
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the fresh key lime juice. This technique ensures an even distribution of flavor and prevents the batter from becoming too dense or overmixed.
Step 5: Pour and Level the Batter
Transfer the batter into your prepared loaf pan, using a spatula to smooth the surface evenly. A level batter means uniform baking and a beautiful, tidy cake shape once cooled.
Step 6: Bake Until Perfect
Pop the pan into the oven for about 50 to 60 minutes. You’ll know it’s done when the top turns a golden-brown shade and a toothpick inserted in the center emerges clean. After baking, allow the cake to cool completely before slicing to lock in moisture.
How to Serve Key Lime Pound Cake Recipe
Garnishes
To elevate your Key Lime Pound Cake, garnish slices with a light dusting of powdered sugar, a few fresh lime zest curls, or a spoonful of whipped cream. These simple touches highlight the citrus notes and add an extra layer of visual charm.
Side Dishes
This cake pairs wonderfully with fresh berries or a dollop of tangy Greek yogurt. The contrast between creamy, tart sides complements the richness of the pound cake perfectly, creating a harmonious dessert experience.
Creative Ways to Present
For parties or special occasions, try slicing the Key Lime Pound Cake thickly and serving it alongside a scoop of vanilla ice cream drizzled with lime syrup. Another fun idea is to transform it into mini cake trifle cups layered with lime curd and crushed graham crackers for a playful twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Key Lime Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it an ideal make-ahead dessert.
Freezing
If you want to keep it longer, freezing is your best friend. Wrap the cake tightly in plastic wrap and then foil to protect it from freezer burn. When stored properly, it can last up to 3 months without losing flavor or texture.
Reheating
To enjoy the cake warm, simply let it thaw at room temperature and warm slices in the microwave for 10-15 seconds. This brings back that fresh-baked softness and enhances the cake’s buttery aroma.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While fresh key lime juice gives the recipe its signature tang, regular lime juice is a fine substitute that will still deliver a lovely citrus flavor.
What if I don’t have baking powder?
In a pinch, you can use baking soda paired with an acid like a teaspoon of vinegar or lemon juice, but baking powder is preferred to maintain the right rise and texture.
Can this cake be made dairy-free?
Yes, swapping unsalted butter for a dairy-free margarine or coconut oil can work well, just keep in mind it might slightly change the flavor and texture but still be delicious.
How long will the cake stay moist?
When stored properly at room temperature in an airtight container, the cake remains moist and flavorful for about 3 days, perfect for sharing with friends or family over a few days.
Is it okay to use bottled lime juice?
Fresh key lime juice is always best for an authentic taste, but if bottled lime juice is all you have on hand, opt for one without additives to keep the flavor as fresh as possible.
Final Thoughts
If you’re looking for a luscious, citrus-infused treat that’s bursting with flavor and hugs you with buttery goodness in every bite, this Key Lime Pound Cake Recipe is absolutely worth making. It’s wonderfully simple, incredibly satisfying, and has a bright personality that will brighten up any table. Trust me, once you try it, this cake will become one of your go-to favorites to share with friends and family.
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a moist, tangy, and sweet dessert that perfectly balances the rich buttery texture of a classic pound cake with the bright, zesty flavor of fresh key lime juice. Ideal for a refreshing treat or a delightful summer dessert, it is simple to prepare and bakes to a golden brown perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh key lime juice
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure even distribution. Then stir in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients and Alternate with Lime Juice: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the fresh key lime juice to maintain a smooth batter consistency.
- Pour Batter and Level: Pour the finished batter into the prepared loaf pan, smoothing out the top to promote even baking.
- Bake and Cool: Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before slicing.
Notes
- Be sure the butter is softened but not melted to achieve the best creaming results.
- Fresh key lime juice is preferred for authentic flavor, but bottled can be used in a pinch.
- Check the cake at 50 minutes as oven temperatures vary; toothpick test ensures it is fully baked.
- Allow the cake to cool completely before slicing to prevent crumbling.
- For extra flavor, garnish with lime zest or a light glaze made from powdered sugar and lime juice.
