Key Lime Pound Cake Recipe

This Key Lime Pound Cake recipe has the perfect combination of tart and sweet flavors, and it's perfect for any occasion! Made from scratch with fresh lime zest and fresh lime juice, it's topped with a deliciously tart key lime glaze to make a perfectly refreshing treat.

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Calories: 519kcal

Ingredients

Key Lime Pound Cake

1¼ cups Butter - Softened Butter
8 ounces Cream Cheese - Softened
3 cups Sugar - Granulated White Sugar
6 Eggs - Room Temperature
3 cups All Purpose Flour
¼ teaspoon Salt
1 teaspoon Vanilla Extract
2 tablespoons Lime Zest
2 tablespoons Lime Juice

Key Lime Glaze

2 tablespoons Butter
3 cups Powdered Sugar
4-6 tablespoons Lime Juice - Enough to reach desired consistency.

Instructions

Key Lime Pound Cake

Allow Butter, Cream Cheese and Eggs to sit out for an hour to reach room temperature for best results.
Preheat Oven to 325F Degrees
Grease and Flour 2 Loaf Pans or 1 Bundt Pan and set aside
In a large bowl or in the bowl of a stand mixer, add the room temperature Butter and Cream Cheese. Beat together until light and fluffy. This shoud take about 2 minutes.
Slowly add the Sugar and Eggs, alternating between them, making sure the eggs get fully mixed into the batter before adding more.
Add the Vanilla Extract, Lime Juice, Lime Zest and Salt and mix to combine.
Little by little, add Flour to the batter.
Divide batter evenly between 2 loaf pans, or pour batter into 1 prepared Bundt Pan.
Bake at 325F degrees for 75-80 Minutes. As every oven cooks a little different make sure to check at 70 minute mark.
Allow the Pound Cake to cool in the pan for 5 minutes before turning out onto a cooling rack.

Key Lime Glaze

Mix the Butter and Powered Sugar in a mixing bowl, then add the Lime Juice. This will be thin. If you prefer a thicker glaze, add more powdered sugar. Drizzle over top of warm cake and allow to run down sides.

Notes

Ingredient	Volume	Weight	Weight
All Purpose Flour	1 Cup	120g	4.5 oz
Granulated White Sugar	1 Cup	198g	7 oz
Brown Sugar	1 Cup Packed	213g	7.5 oz
Powdered Sugar	1 Cup	113g	4 oz
Baking Powder	1 teaspoon	6g	.25 oz
Baking Soda	1 teaspoon	6g	.25 oz
Salt	1 teaspoon	6g	.25 oz
Butter	1 Cup (2 Sticks)	227g	8 oz

Storage

Store: This Key Lime Pound Cake will last 3 to 4 days while stored on the counter. Make sure to properly seal and cover it with plastic wrap, or store it in an airtight container so it doesn’t dry out.
Freezing: Freezing Pound Cakes is a great way to preserve them and save them for later. Enjoy one loaf now and freeze the other. Freeze for up to 3 months. Wrap your cooled cake in plastic wrap and then foil before freezing.

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