Moist and Tangy Key Lime Pound Cake

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A slice of sunshine on a plate, the Moist and Tangy Key Lime Pound Cake is the dessert your tastebuds didn’t know they were missing. With a perfectly tender crumb and a zesty citrus punch, this cake strikes a delightful balance between sweet and tart, making it ideal for spring and summer gatherings—or anytime you crave something fresh and indulgent.

What sets this pound cake apart is its vibrant lime glaze that seeps into the cake, enhancing its moistness while delivering a bold burst of flavor in every bite. Whether served at brunch or as a casual weeknight dessert, it’s the kind of cake that gets people asking for seconds (and the recipe).

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What Kind of Key Lime Should I Use?

For the best flavor, go with fresh key limes if you can find them. They’re smaller, more aromatic, and slightly sweeter than regular Persian limes. However, bottled key lime juice works just fine in a pinch—especially if you’re short on time or can’t find the fresh variety.

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Ingredients for the Moist and Tangy Key Lime Pound Cake

• Unsalted Butter: Creamed with sugar to create a rich and velvety base.
• Granulated Sugar: Provides the sweetness that balances the tart lime.
• Eggs: Add structure and richness to the pound cake.
• All-Purpose Flour: Gives the cake its sturdy yet soft texture.
• Baking Powder: Adds a little lift so the cake isn’t too dense.
• Salt: Enhances all the flavors and keeps the sweetness in check.
• Key Lime Juice: The star ingredient, bringing in all that citrusy brightness.
• Key Lime Zest: Infuses the batter with deep lime flavor.
• Whole Milk or Buttermilk: Helps tenderize the crumb and enriches the flavor.
• Vanilla Extract: Adds warmth and depth to the citrus.
• Powdered Sugar (for glaze): Melts into a sweet-tart drizzle that crowns the cake.

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How To Make the Moist and Tangy Key Lime Pound Cake

Step 1: Prep Your Ingredients and Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly to prevent sticking. Zest and juice your key limes and set aside. Let your butter and eggs come to room temperature.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This step is crucial for a soft, airy cake texture.

Step 3: Add the Eggs One at a Time

Add the eggs one by one, beating well after each addition. This helps the batter emulsify and prevents curdling.

Step 4: Incorporate the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk or buttermilk.

Step 5: Add the Key Lime Flavor

Stir in the key lime juice, zest, and vanilla extract. Mix until just combined—do not overbeat.

Step 6: Bake the Cake

Pour the batter evenly into your prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Step 7: Glaze It Generously

While the cake cools, whisk together powdered sugar and key lime juice to make the glaze. Once the cake is cool, drizzle the glaze generously over the top. Garnish with lime slices if desired.

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Serving and Storing Your Moist and Tangy Key Lime Pound Cake

This cake is best served slightly chilled or at room temperature—both let the glaze soak in just right. For a fancy presentation, top each slice with a dollop of whipped cream and a fresh lime twist. It also pairs well with berries or a scoop of vanilla bean ice cream.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay moist for up to 4 days at room temperature or a week in the refrigerator. For longer storage, freeze individual slices wrapped in foil and sealed in a freezer bag for up to 3 months.

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Frequently Asked Questions

Can I use regular limes instead of key limes?

Yes! While key limes offer a unique flavor, regular Persian limes are a great substitute. You’ll still get a vibrant citrus taste.

What if I don’t have a bundt pan?

A loaf pan or even a standard cake pan will work. Just keep an eye on the baking time and test for doneness with a toothpick.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it includes xanthan gum for structure.

How do I know when the cake is done?

Check with a toothpick or skewer—it should come out clean or with a few moist crumbs. The top should be golden and slightly firm to the touch.

Can I double the glaze?

Absolutely! If you’re a fan of extra zing and sweetness, doubling the glaze will give you that luscious layer dripping down every slice.

Does the cake need to be refrigerated?

It doesn’t need to be, but refrigerating can extend its shelf life and give it a firmer texture that some people prefer.

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