Easy Key Lime Pound Cake

This tender, citrusy pound cake brings together buttery richness with the vibrant tang of key limes. Perfect for spring and summer gatherings, this cake delivers a moist, dense crumb topped with a zesty lime glaze.

This pound cake is everything you’d hope for: dense but not heavy, moist, perfectly sweet, and topped with a zingy lime glaze that takes it over the top. Let’s bake!

PREP TIME: 25 minutes

COOK TIME: 90 minutes

TOTAL TIME: 2 hours 15 minutes

SERVINGS: 12 slices

Ingredients

CAKE:

• 3 cups (375g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (227g) unsalted butter, softened*
• 1/2 cup (92g) vegetable shortening
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature*
• 1 cup (240ml) whole milk, room temperature*
• 1/4 cup (60ml) key lime juice
• 2 tablespoons lime zest
• 1 teaspoon vanilla extract

GLAZE:

• 1 1/2 cups (180g) powdered sugar
• 2-3 tablespoons key lime juice
• 1/2 teaspoon vanilla extract

*Room temperature ingredients are crucial here! Cold ingredients won’t cream properly, which affects the cake’s texture.

Instructions

1. IMPORTANT FIRST STEP: Place butter, eggs, and milk on the counter 2 hours before baking. Room temperature ingredients are non-negotiable for a tender pound cake.
2. Preheat oven to 325°F (165°C). Grease a 10-inch tube pan thoroughly, dust with flour, and line the bottom with parchment paper. This might seem like overkill, but trust us – no one wants a stuck cake!
3. In a medium bowl, whisk flour, baking powder, and salt. The secret to a tender cake? Don’t overmix once these dry ingredients join the party.
4. Here’s where the magic happens: Beat butter and vegetable shortening with an electric mixer until creamy, about 2 minutes. Gradually add sugar (yes, all of it!) and beat until light and fluffy – about 5 minutes. The mixture should look almost whipped. Don’t skimp on this step!
5. Add eggs one at a time, beating well after each. Your batter might look a little curdled – don’t panic! It’ll come together.
6. Now, alternate adding your flour mixture and milk in 3 parts, starting and ending with flour. Mix on low just until combined. The key word here is gentle – we’re not making bread!
7. Finally, stir in lime juice, zest, and vanilla just until combined. The batter should be smooth and smell amazing.
8. Pour into your prepared pan, smooth the top, and pop it in the oven for 85-95 minutes. Here’s how to know it’s done: a wooden skewer inserted in the center should come out clean or with just a few moist crumbs.
9. Let cool in the pan for 15 minutes (set a timer – we mean it!), then remove and cool completely on a wire rack.
10. For the glaze, whisk powdered sugar, 2 tablespoons lime juice, and vanilla until smooth. Add more juice if needed for desired consistency. Pour over your cooled cake and watch it drip beautifully down the sides.

TIPS

• If your cake starts browning too quickly (check at 60 minutes), tent with foil
• No key limes? Regular limes work too! Use about half the amount as they’re more potent
• Don’t have a tube pan? A bundt pan works great too

STORAGE

• Room temp, covered: 3 days
• Refrigerator: up to 1 week
• Freezer (unglazed): 3 months

Testing Notes: We tried this cake with all butter vs. butter + vegetable shortening, and the combo won every time for texture. We also tested different amounts of lime juice and zest – this version gives you that perfect citrus punch without compromising the cake’s structure.

The end result?

A perfectly dense-yet-tender pound cake that’s equally welcome at brunch or dessert. The lime adds such a bright, fresh note that keeps you coming back for “just one more slice.”

We love seeing your creations, so if you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #recipeshead on Instagram.

Let me know if you would like me to provide any substitutions or adjustments to make this recipe more accessible for different dietary needs!

Further reading:

• PEACH CHEESECAKE WITH RASPBERRY
  

FAQs 

Key Lime Pound Cake

This tender, citrusy pound cake combines buttery richness with bright key lime flavor for an irresistible dessert that’s perfect for any occasion!

Print Recipe Pin Recipe

Equipment

• Equipment
• 10-inch tube pan
• Electric mixer
• Parchment paper
• Cooling rack

Ingredients

  

• Ingredients
• Cake
• 3 cups all-purpose flour 375g
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter softened (227g)
• 1/2 cup vegetable shortening 92g
• 3 cups granulated sugar 600g
• 6 large eggs room temperature
• 1 cup whole milk room temperature (240ml)
• 1/4 cup key lime juice 60ml
• 2 tablespoons lime zest
• 1 teaspoon vanilla extract
• Glaze
• 1 1/2 cups powdered sugar 180g
• 2-3 tablespoons key lime juice
• 1/2 teaspoon vanilla extract

Instructions

 

• Instructions
• Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan, line bottom with parchment.
• Whisk together flour, baking powder, and salt in medium bowl.
• Beat butter and shortening until creamy, about 2 minutes. Gradually add sugar, beat until fluffy, about 5 minutes.
• Add eggs one at a time, beating well after each addition.
• Alternate adding flour mixture and milk in 3 parts, starting and ending with flour. Mix just until combined.
• Stir in lime juice, zest, and vanilla until just combined.
• Pour into prepared pan, smooth top.
• Bake 85-95 minutes until wooden pick comes out clean.
• Cool in pan 15 minutes, then remove and cool completely.
• Whisk glaze ingredients until smooth, pour over cooled cake.

Notes

For best results, all ingredients should be at room temperature
Regular limes can be substituted – use half the amount
Store covered at room temperature up to 3 days
Can be frozen unglazed up to 3 months