This scratch made Key Lime Pound Cake recipe is one you’re certain to make over and over again. The island inspired flavor makes it a tasty option for warm weather desserts and holidays year-round. It’s guaranteed to turn any occasion into something special.

Easy Key Lime Pound Cake Recipe

Pound cakes initially earned their name due to the fact they used a pound of flour, a pound of butter, a pound of white sugar and eggs. These ingredients are basic pantry staples that most every home had available, and it simplified the cake making process. These days, pound cakes are made in plethora of different ways using many different flavors and ingredients. They’re dense by nature and some recipes call for no leavening at all apart from eggs. This Key Lime Pound Cake is filled with the bright flavor of key limes for a refreshing take on this classic cake. How to make homemade Key Lime Pound Cake: (Scroll down for full printable recipe.)

Prepare Pan – Preheat the oven to 325°F. Butter and flour a large bundt pan or a tube pan. Set aside.
Dry Ingredients – Use a whisk to sift together flour, baking soda and salt.
Creamed Ingredients – Cream together butter and granulated sugar. Beat for 2-3 minutes or until fluffy and pale yellow in color.
Eggs – To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
Key Lime Juice – Beat in key lime juice and vanilla extract.
Combine – Add the sifted dry ingredients alternately with the sour cream. Mix on low speed until fully combined then increase the speed to medium, beating for 30 seconds or just until fully combined.
Add Key Lime Zest – Use a large nonstick spatula or spoon to stir in the fresh lime zest by hand.
Transfer to Pan – Pour the batter evenly into the prepared pan.
Oven – Bake for 1 hour 20-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a wire rack while you make the simple syrup.
Make Key Lime Syrup – In a small saucepan over medium heat cook together lime juice and sugar just until the sugar is completely dissolved. Remove from heat.
Poke Holes in Cake – Use a long skewer to poke holes all over the cake. Slowly pour lime syrup into holes, repeating until all is used. Cool in the pan until it’s just slightly warm then remove from pan and cool completely.
Make the Glaze – Whip together the powdered sugar with softened cream cheese. Add lime juice and extract. Add additional lime juice to thin to desired consistency 1 Tbsp at a time. Drizzle over the cooled cake.

How to Make the BEST Key Lime Pound Cake Recipe

Ingredients you’ll need to make homemade Key Lime Pound Cake: All purpose flour, granulated sugar, baking soda, salt, lime extract, vanilla extract, key lime juice, key lime zest, butter, large eggs.
To make the Key Lime glaze you’ll need: Powdered sugar, softened plain cream cheese, key lime juice and zest plus additional zest for garnishing.
To make the Key Lime Syrup: Key lime juice and granulated sugar.
Kitchen tools you’ll need: A stand mixer or a hand mixer, a whisk, medium bowl, large bowl, small saucepan, measuring cups and spoons, citrus zester, angel food pan or large bundt pan.
Due to the lime syrup, there’s ample lime flavor in this cake. That said, lime extract will give you an even more intense lime flavor in the cake batter than lime juice alone. You can use 1 teaspoon in addition to the vanilla extract, if desired.
Should you choose to skip the lime syrup, you should add 2 teaspoons of lime extract to the cake batter to compensate.
When pouring the syrup onto the cake go slowly, let it soak into the cake, then repeat. Otherwise, it will pool around the edge.
Using a whisk to sift together the dry ingredients works like a charm. You can also use a classic sifter or a fine mesh sieve to blend the dry ingredients together.
After making the glazer per the recipe, it can be thinned further using additional lime juice or heavy cream, if you have some on hand. Begin with 1-2 tablespoons of lime juice and stir until fully blended. Add the lime zest. It’s at this point that you can make the decision if you want the glaze to be thinner adding more juice or thicker adding more powdered sugar. Repeat adding liquid 1-2 tablespoons at a time.
Store glazed Key Lime Pound Cake in an airtight container chilled for up to one week or at room temperature for up to 3 days.

What’s the Difference Between Key Limes and Persian Limes

There are differences between key limes and Persian limes that are most commonly found in the produce department at the grocery store. Here are a few things to consider when comparing the two:

What are Key Limes? Key limes are smaller and lighter in color than regular limes.
A bright green key lime will be more tart than a slightly yellow key lime. The yellow hue signifies a more ripe lime as opposed to a “green” key lime. Either will work.
Initially grown in the Florida Keys, key limes are grown in other parts of the country and in Mexico, now.
They tend to have a flavor that’s tart, but not overly acidic, with aromatic floral notes.
Key limes are not only lighter and more yellow in color when ripe, the skin is thinner than Persian limes or the more common grocery store limes.

More Southern Pound Cake Recipes to Make

This Orange Pound Cake is packed with citrus flavor.
Chocolate Sour Cream Pound Cake is made in a loaf pan.
Million Dollar Pound Cake turns pantry staples into a million dollar treat.
Banana Pudding Cream Cheese Pound Cake is a fusion recipe that’s always a winner!
Dreamy Coconut Cream Pound Cake is drizzled with a vanilla cream glaze.
Lemon Lovers Pound Cake is a beloved family recipe.
Strawberry Shortcake Shish Kabobs from Six Sisters Stuff.

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