If you are searching for a dessert that perfectly balances zesty citrus with rich, buttery sweetness, this Key Lime Pound Cake Recipe will soon be your new favorite. Every bite bursts with bright lime flavor layered within a moist, dense pound cake that feels both classy and comforting. Whether you’re serving it at a summer gathering or just craving a delightful treat, this cake’s vibrant lime essence and tender crumb bring a little sunshine to any day in the most delicious way.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to create an unforgettable taste and texture. Each element plays a crucial role, from the creamy butter adding richness to the tangy lime juice brightening the whole cake.
- 1 cup butter, softened: Provides the rich, tender base for a luscious crumb and depth of flavor.
- 2 cups sugar: Sweetens the cake, balancing the tartness of the lime perfectly.
- 4 large eggs: Bind everything together and contribute to the cake’s moist structure.
- 3 cups all-purpose flour: Gives the pound cake its classic dense yet soft texture.
- 1/2 tsp baking soda: Helps the cake rise gently for just the right lift.
- 1 cup buttermilk: Adds tenderness and a subtle tang that enhances the lime flavor.
- 1/4 cup lime juice: Brings that unmistakable zesty punch of fresh Key lime.
- 1 tsp lime zest: Intensifies the citrus aroma and adds a pop of lively flavor in every bite.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare your pan and oven
First, preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly. This prep keeps your cake from sticking and ensures it comes out perfectly shaped for serving.
Step 2: Cream butter and sugar
In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This aeration creates the cake’s tender crumb and makes each bite melt in your mouth.
Step 3: Add eggs one at a time
Incorporate the eggs individually, beating well after each addition. This ensures a smooth batter that emulsifies beautifully, giving your cake a consistent texture.
Step 4: Combine dry ingredients and alternate with buttermilk
Whisk together the flour and baking soda. Then gradually add this dry mix to your batter, alternating with the buttermilk. This alternating method keeps the batter light and prevents overmixing, which can lead to toughness.
Step 5: Stir in lime juice and zest
Fold in the fresh lime juice and zest carefully to evenly distribute the bright citrus flavor that defines this Key Lime Pound Cake Recipe.
Step 6: Pour batter into prepared pan
Transfer your smooth, fragrant batter into the tube pan, spreading it evenly for uniform baking.
Step 7: Bake till golden and set
Bake the cake for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean, signaling that moist, golden perfection.
Step 8: Cool before unmolding
Allow the cake to cool in the pan for 10 minutes—this helps it firm up slightly and makes turning it out easier. Then, place it on a wire rack to cool completely before slicing and serving.
How to Serve Key Lime Pound Cake Recipe
Garnishes
To really elevate this Key Lime Pound Cake Recipe, top slices with a dusting of powdered sugar and maybe a few thin lime slices or zest curls. A dollop of whipped cream can add a creamy balance to the bright lime notes, making it look as delightful as it tastes.
Side Dishes
If you’re serving this cake for a brunch or party, pairing it with fresh berries or a scoop of vanilla ice cream complements its citrusy richness beautifully. A cup of lightly brewed tea or a chilled glass of sweet white wine also make perfect companions.
Creative Ways to Present
Try slicing the cake into small squares for bite-sized treats at a gathering, or serve it alongside a tropical fruit salad for a vibrant dessert plate. You can even drizzle a simple lime glaze on top for an extra zing and glossy finish that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or store in an airtight container to keep this cake moist and fresh for up to 3 days at room temperature. Refrigerate it if you want it to last a little longer, but allow it to come to room temperature before serving to enhance its tender texture.
Freezing
This Key Lime Pound Cake Recipe freezes very well. Slice or leave whole, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before enjoying to maintain its delicate lime flavor and moist crumb.
Reheating
When ready to enjoy, warm a slice gently in the microwave for about 15-20 seconds or place it in a warm oven wrapped in foil. This revives the cake’s softness, intensifying its buttery and citrusy tones.
FAQs
Can I use regular lime instead of Key lime?
Yes, regular lime can be used as a substitute, though Key limes have a slightly more floral and tart flavor. Your cake will still turn out delicious, but if you can find Key limes, they really make this recipe special.
Is buttermilk essential for this recipe?
Buttermilk adds a unique tang and helps tenderize the cake. If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice to mimic the acidity.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure the blend contains xanthan gum or another binder to keep the cake’s structure intact.
How limey is this cake? Will kids like it?
The lime flavor is bright but balanced with enough sweetness, so it’s usually a hit with both kids and adults. If your group prefers milder citrus, reduce the lime juice slightly, but don’t skip it—it’s the star of the recipe!
Can I add a glaze or frosting?
Yes! A simple powdered sugar glaze with lime juice or a cream cheese frosting pairs wonderfully. Both enhance the lime flavor while adding an extra layer of indulgence to your Key Lime Pound Cake Recipe.
Final Thoughts
This Key Lime Pound Cake Recipe is a true gem that turns simple ingredients into a show-stopping dessert brimming with flavor and charm. Whether you’re a seasoned baker or just looking for a special treat to brighten your day, give this recipe a try—you’ll be sharing it with friends and making it again before you know it.
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a delightful twist on the classic pound cake, infused with fresh lime juice and zest for a bright, tangy flavor. Moist and rich, this cake combines the buttery texture of a traditional pound cake with refreshing citrus notes, perfect for a summer dessert or any occasion that calls for a burst of flavor.
Ingredients
Base Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
Flavoring
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. This helps to incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to ensure even distribution throughout the batter.
- Combine Dry Ingredients and Add to Batter: In a separate bowl, combine the all-purpose flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. This gradual mixing helps maintain the batter’s texture.
- Add Lime Flavor: Stir in the fresh lime juice and lime zest until evenly combined, enhancing the cake with fresh citrus flavor.
- Pour Batter into Pan: Pour the prepared batter into your greased and floured tube pan, smoothing the top evenly.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.
Notes
- Use fresh lime juice and zest for the best citrus flavor.
- Be careful not to overmix the batter once the flour is added to avoid a dense cake.
- If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tbsp lemon juice or vinegar, let it sit for 5 minutes before using.
- Allow the cake to cool completely before slicing to maintain its shape.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
