If you’re searching for a dessert that perfectly blends tangy citrus brightness with the classic richness of a traditional cake, the Key Lime Pound Cake Recipe is your answer. This luscious treat captures the essence of fresh key limes in every moist, buttery bite, creating a dessert that’s both nostalgic and refreshingly vibrant. Whether you’re planning a casual family gathering or looking to impress guests with a special homemade pie alternative, this pound cake delivers a delightful balance of sweet and tart that will quickly become your new favorite recipe to bake and share.
Ingredients You’ll Need
Every ingredient in this Key Lime Pound Cake Recipe plays a critical role in delivering that unforgettable flavor and texture. The simplicity of these components lets the natural brightness of key lime shine, while providing a tender crumb and beautiful golden color.
- 1 cup butter, softened: Provides the cake’s rich, creamy base and moist texture.
- 2 cups sugar: Sweetens the cake and helps achieve a light, fluffy crumb when creamed with butter.
- 4 large eggs: Add structure and stability while enriching the batter.
- 3 cups all-purpose flour: The foundation of the cake, giving it body and density.
- 1/2 tsp baking soda: Helps the cake rise gently for a tender crumb.
- 1 cup buttermilk: Adds tang and moisture, balancing the sweetness and contributing to a soft texture.
- 1/4 cup lime juice: The star ingredient that infuses the cake with fresh, zesty key lime flavor.
- 1 tsp lime zest: Boosts aroma and intensifies lime flavor with its essential oils.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 325°F (165°C). This moderate temperature ensures the cake cooks evenly without drying out. Next, generously grease and flour a 10-inch tube pan to prevent sticking and help create a flawlessly shaped cake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This step is essential for creating an airy texture since it incorporates tiny air bubbles into the batter, which contribute to the cake’s rise.
Step 3: Add Eggs One at a Time
Now, beat in the eggs individually. Adding them one at a time allows each egg to be fully integrated into the batter, improving its structure and ensuring a smooth, even consistency without curdling.
Step 4: Mix Dry Ingredients and Alternate with Buttermilk
In a separate bowl, whisk the flour and baking soda together to combine evenly. Gradually add this mixture to the batter alternately with the buttermilk, beginning and ending with flour. This alternating method helps keep the batter smooth and prevents it from becoming too dense.
Step 5: Incorporate Lime Juice and Zest
Gently fold in the key lime juice and lime zest, infusing the batter with that signature tangy and aromatic citrus punch that makes this pound cake truly special.
Step 6: Pour Batter into Prepared Pan
Transfer the batter carefully into your prepared tube pan, smoothing the top with a spatula. This ensures even baking and a beautiful shape once the cake is done.
Step 7: Bake to Perfection
Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time might vary slightly depending on your oven, so keep a close eye toward the end to avoid overbaking.
Step 8: Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes to prevent breakage, then carefully transfer it to a wire rack to cool completely. Cooling fully helps the cake set nicely and brings out the ideal texture and flavor.
How to Serve Key Lime Pound Cake Recipe
Garnishes
Enhance your Key Lime Pound Cake Recipe with a few thoughtfully chosen garnishes. A light dusting of powdered sugar adds an elegant touch, while a dollop of whipped cream or a drizzle of lime glaze can elevate the citrus experience. Thin slices of fresh lime or candied lime peel also make stunning edible decorations that complement the cake’s vibrant flavor.
Side Dishes
This cake pairs beautifully with fresh berries or a tropical fruit salad to complement the key lime notes. For a more indulgent option, serve alongside a scoop of vanilla ice cream or cream cheese frosting to add creamy richness that balances the zesty tang perfectly.
Creative Ways to Present
For a festive presentation, slice the cake into small squares and serve as bite-size treats at parties. You can also layer slices with citrus marmalade and whipped cream to create a unique, deconstructed key lime trifle. These ideas make your Key Lime Pound Cake Recipe a versatile star in any dessert lineup.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the cake tightly in plastic wrap or store in an airtight container to maintain moisture. Kept at room temperature, it stays fresh for up to 3 days, but storing it in the refrigerator can extend its life to about a week.
Freezing
If you want to enjoy this cake later, freezing is a great option. Wrap the whole cake, or individual slices, in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen key lime pound cake will keep well for up to 3 months and can be thawed overnight in the fridge before serving.
Reheating
For a warm, freshly baked feel, gently reheat slices in the microwave for 15-20 seconds or in a low oven at 300°F (150°C) for about 10 minutes. This brings back the tender crumb and melts the flavors beautifully.
FAQs
Can I substitute regular lime juice for key lime juice?
Yes, regular lime juice can be used if key lime juice is hard to find, though the flavor will be slightly less tart and aromatic. Key limes have a unique fragrance that gives this pound cake its signature taste, so try to find them if possible.
Is it necessary to use buttermilk in this recipe?
Buttermilk helps tenderize the cake and adds a slight tang that complements the lime perfectly. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Can I make this recipe dairy-free or vegan?
Adapting this Key Lime Pound Cake Recipe for dairy-free or vegan diets requires some substitutions, such as using plant-based butter, a non-dairy milk with an acid added for buttermilk, and egg replacers like flax eggs. The texture and flavor will change, but it can still be delicious with experimentation.
How do I know when the cake is fully baked?
The best way is to insert a toothpick in the center of the cake; it should come out clean or with just a few moist crumbs. The edges will also pull away slightly from the pan when it’s done.
Can I add a glaze or frosting to this pound cake?
Absolutely! A simple lime glaze made with powdered sugar and lime juice brings extra zing, while cream cheese frosting adds a rich, tangy sweetness. Both complement the cake beautifully without overpowering its natural flavors.
Final Thoughts
This Key Lime Pound Cake Recipe is a true labor of love that rewards you with bursts of citrus sunshine in every slice. Its balance of buttery texture and lively lime flavor creates a dessert that feels both comforting and exciting. I can’t wait for you to try baking this at home and experience the joy it brings—your family and friends will thank you for it!
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a moist and flavorful dessert that balances the rich, buttery texture of classic pound cake with the refreshing tang of fresh lime juice and zest. Perfectly dense yet tender, this cake is infused with vibrant citrus notes, making it a delightful treat for any occasion or a simple afternoon indulgence.
Ingredients
For the Cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain a smooth batter and proper texture.
- Combine Dry Ingredients and Alternate Mixing: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, mixing gently each time to avoid overworking the batter.
- Incorporate Lime: Stir in the fresh lime juice and lime zest carefully to infuse the batter with bright citrus flavor without deflating it.
- Transfer Batter to Pan: Pour the prepared batter evenly into the greased and floured tube pan, smoothing the top as needed.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely before slicing, ensuring the texture is perfect and slices hold their shape.
Notes
- For extra lime flavor, consider drizzling a simple lime glaze over the cooled cake using powdered sugar and lime juice.
- Ensure the butter is softened to room temperature for better creaming results and a smoother batter.
- If you do not have buttermilk, you can substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
