The Best Key Lime Pound Cake Recipe with Zesty Glaze
Prepare to fall in love with this incredible Key Lime Pound Cake recipe, crowned with a vibrant Key Lime Glaze! If you’re searching for a truly show-stopping lime pound cake that combines the irresistible flavors of classic key lime pie with the comforting texture of a homemade pound cake, your search ends here. This recipe is designed to deliver a perfectly moist, intensely flavorful cake that will become an instant favorite for family and friends alike.
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Why This is The Best Key Lime Pound Cake Recipe
My journey into baking delicious desserts started with simple recipes, like a classic key lime pie made with a store-bought graham cracker crust. The sweet and tart combination was always a winner! Alongside that, I developed a deep appreciation for lemon pound cake, finding that citrus notes perfectly complement the rich, buttery base of a pound cake. Today, I’m thrilled to share a recipe that brings together these two beloved worlds: a Key Lime Pound Cake that captures the essence of both! It’s an homage to those fantastic flavor combinations, offering a dessert that’s both familiar and wonderfully fresh.
What makes this Key Lime Pound Cake truly stand out is its authentic key lime pie flavor profile, masterfully integrated into a soft, buttery cake. Just like a traditional key lime pie, this recipe incorporates key lime juice, sweetened condensed milk, and egg yolks, plus a generous amount of key lime zest to amplify that bright, citrusy aroma and taste. The key lime juice provides the ideal amount of tanginess, cutting through the richness of the pound cake, while the sweetened condensed milk works wonders in keeping the cake incredibly moist and lending it that distinctive, creamy key lime pie character.
This cake is not just delicious; it’s also incredibly easy to make. Baked conveniently in a standard loaf pan, it’s a perfect project for bakers of all skill levels. You can whip up the batter using either a hand mixer or a stand mixer, making it accessible even for a busy weeknight treat. Forget complicated techniques – this recipe focuses on simple steps and fantastic results. And as a spectacular finish, this pound cake is generously topped with a rich, tangy key lime glaze. This glaze is packed with even more key lime zest, juice, and sweetened condensed milk, ensuring every bite bursts with intensified key lime goodness!
Essential Ingredients for Your Key Lime Pound Cake
One of the many reasons this key lime cake recipe is so beloved is how straightforward the ingredient list is. Most items are readily available at your local grocery store, making preparation a breeze. Here’s a detailed look at what you’ll need for the moist and flavorful Key Lime Pound Cake, along with some helpful tips:
- Key Lime Juice and Zest: The star of the show! Key limes offer a distinct aromatic and tart flavor compared to regular limes. If fresh key limes are hard to find, don’t fret! You can absolutely use bottled key lime juice. For the zest, regular limes will work perfectly and still add a fantastic citrusy punch to the cake, even if it won’t have the exact traditional key lime profile. I’ve made this cake both ways, and it’s always delicious!
- Sweetened Condensed Milk: This magical ingredient contributes significantly to the cake’s moist texture and gives it that signature key lime pie flavor. I always recommend using a trusted brand like Eagle Brand for consistent results.
- All-Purpose Flour: The foundation of our pound cake. Ensure it’s measured correctly, preferably by weight (256g), for the best cake structure. Sifting can also lead to a lighter, airier texture.
- Baking Powder: Our leavening agent. It helps the cake rise, ensuring a light crumb despite its rich density.
- Salted Butter: Use good quality salted butter, softened to room temperature. Room temperature butter is crucial for creaming properly with sugar, creating air pockets that give the pound cake its characteristic light yet dense texture. If you only have unsalted, add a pinch of salt to the dry ingredients.
- Granulated Sugar: Provides sweetness and helps create that wonderful tender crumb when creamed with butter.
- Eggs: Four large eggs, also at room temperature, are essential for binding the ingredients, adding moisture, and contributing to the cake’s rich structure. Adding them one at a time ensures proper emulsification.
And for the Irresistible Key Lime Glaze, you’ll need:
- Powdered Sugar: The base for our smooth and creamy glaze. Make sure to sift it to avoid lumps.
- Sweetened Condensed Milk: Again, this is key for the glaze’s richness and to reinforce that authentic key lime pie taste.
- More Key Lime Zest and Juice: These are essential to pack an extra punch of bright, tangy key lime flavor into the glaze, creating a perfect balance with the sweetness.
Tools You’ll Need for Baking Success
This Key Lime Pound Cake is a straightforward bake, made even easier with a few standard kitchen tools. You likely have most of these on hand already, but here’s a detailed list to ensure you’re fully prepared to create this delicious dessert:
- Loaf Pan: A 9×5-inch loaf pan is essential for achieving the classic shape of this pound cake. Greasing and flouring it, or lining it with parchment paper, is crucial for easy release.
- Mixing Bowls: You’ll need at least two – one for whisking dry ingredients and a larger one for mixing the wet ingredients.
- Hand Mixer or Stand Mixer: Either will work perfectly for creaming the butter and sugar and incorporating the eggs. A stand mixer makes the process hands-free, but a reliable hand mixer is just as effective.
- Parchment Paper: Optional but highly recommended! Lining your loaf pan with parchment paper, allowing it to extend over the sides, creates “handles” that make it incredibly easy to lift the cooled cake out of the pan.
- Measuring Tools: Accurate measuring cups and spoons are critical for precise ingredient ratios, ensuring your cake has the perfect texture and flavor.
- Rubber Spatula: Ideal for scraping down the sides of your mixing bowl and gently folding in the dry ingredients without overmixing.
- Whisk: For combining the dry ingredients and for whisking the glaze until smooth.
- Cooling Rack: Essential for allowing the cake to cool completely and evenly, preventing it from becoming soggy on the bottom.
Expert Tips for the Perfect Key Lime Pound Cake
Achieving a bakery-quality pound cake at home is easier than you think with these expert tips:
- Room Temperature Ingredients are Key: This is arguably the most important tip for pound cake. Ensure your butter and eggs are at room temperature. Softened butter creams with sugar more effectively, incorporating air that leads to a light, fluffy texture. Room temperature eggs emulsify better into the batter, preventing curdling and resulting in a smoother, more uniform mixture.
- Don’t Overmix the Batter: Once you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. A rubber spatula is perfect for gently folding in the dry ingredients.
- The Toothpick Test: To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, your cake is ready. If it’s wet, bake for a few more minutes.
- Cooling Properly: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and allows it to firm up. Applying glaze to a warm cake will cause it to melt and absorb rather than set nicely.
- Evenly Distribute Batter: Before baking, gently tap the loaf pan on the countertop a few times to release any large air bubbles and help the batter settle evenly. This can help prevent uneven rising or large air pockets in your finished cake.
Storage and Make-Ahead Instructions
This Key Lime Pound Cake is wonderful fresh, but it also stores beautifully, making it an excellent make-ahead dessert:
- Storage at Room Temperature: Store the cooled and glazed pound cake in an airtight container at room temperature for up to 3-4 days. The glaze, thanks to the sweetened condensed milk, will remain soft and luscious.
- Refrigeration: While not strictly necessary for freshness within a few days, refrigerating the cake can extend its shelf life up to a week. Just be sure to bring slices to room temperature before serving for the best flavor and texture.
- Freezing: This pound cake freezes exceptionally well! For best results, allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it with or without the glaze. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving or glazing.
- Make-Ahead: You can bake the cake a day or two in advance and store it, then glaze it just before serving for the freshest look and taste.
More Irresistible Dessert Recipes to Try
If you’ve fallen in love with the vibrant flavors of this Key Lime Pound Cake, you’re in for a treat! Here are a few more of my favorite dessert recipes that are sure to satisfy your sweet tooth and expand your baking repertoire:
For even more incredible key lime flavor that’s perfect for a warm day, you absolutely must try my No-Churn Key Lime Pie Ice Cream. It’s unbelievably easy to make – seriously, no ice cream maker required! – and captures all the rich, tangy goodness of key lime pie in a creamy, frozen delight. It’s a game-changer!
If you enjoyed the tender crumb and rich flavor of this key lime pound cake, you’ll adore my other pound cake variations. Dive into the comforting spices of my Carrot Pound Cake, which is incredibly moist and flavorful. Or, for a decadent twist, my Salted Caramel Kentucky Butter Cake offers a rich, buttery experience with a sweet and salty kick. For a lighter, aromatic option, try my Lavender Earl Grey Cake with Honey-Lemon Glaze – it’s a simple single-layer cake packed with sophisticated floral, citrus, and tea notes that will impress anyone.
And for even more pound cake inspiration, don’t miss my refreshing Blueberry and Lemon Pound Cake, bursting with juicy blueberries and bright lemon, or my indulgent Oreo Pound Cake for chocolate and cookie lovers!
📖 Recipe
Key Lime Pound Cake
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Equipment you may need
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9×5 loaf pan
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measuring cups and spoons
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rubber spatula
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offset spatula
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whisk
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stand mixer
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hand mixer
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parchment paper
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mixing bowls
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cooling rack
Ingredients
- 2 cup all-purpose flour – (256g)
- 1½ teaspoon baking powder
- ½ cup salted butter – softened to room temperature (1 stick)
- ¾ cup granulated sugar
- 2 tablespoon key lime zest
- ¾ cup sweetened condensed milk
- 2 tablespoon key lime juice
- 4 eggs – room temperature
Key Lime Glaze
- 2 cups powdered sugar – (250g)
- 2 tablespoon sweetened condensed milk
- 2 tsp key lime zest
- 2 tablespoon key lime juice – plus extra if needed
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly. Optional: line the pan with parchment paper, allowing it to extend over the sides, to make removal even easier.
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In a medium bowl, whisk together the all-purpose flour and baking powder until well combined. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, cream the softened salted butter and granulated sugar on medium speed for about 5 minutes. Beat until the mixture is noticeably light in color and fluffy, ensuring plenty of air is incorporated.
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Add the room temperature eggs one at a time, mixing thoroughly after each addition until fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
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Stir in the key lime zest and mix briefly to evenly distribute its aromatic flavor throughout the batter.
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In a separate small bowl, whisk together the sweetened condensed milk and key lime juice until smooth. Add this mixture to the mixer bowl with the wet ingredients and beat on low speed until just combined and smooth. Be careful not to overmix.
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Gradually add the whisked dry ingredients to the wet ingredients. Gently fold them in using a rubber spatula until the flour streaks have almost disappeared and the batter is just barely combined. Overmixing at this stage can lead to a tough cake.
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Pour the prepared batter into your greased and floured (or parchment-lined) loaf pan. Fill the pan until it is approximately ¾-inch from the top. Gently drop the pan once or twice from about 2 inches above the countertop to help eliminate any large air pockets, ensuring a denser, even crumb.
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Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. The top should be golden brown and spring back lightly when touched. Cool the cake in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
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For the Key Lime Glaze: In a small bowl, whisk together the powdered sugar, sweetened condensed milk, key lime zest, and key lime juice until completely smooth and free of lumps. If you prefer a thinner consistency, add a tiny bit more key lime juice, a teaspoon at a time, until desired consistency is reached. Once the cake is completely cooled, pour the luscious glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
Notes
Nutrition
Nutrition Disclaimer
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