Key Lime Pound Cake
This Key Lime Pound Cake is beautifully moist, and every single bite carries bright citrus flavor. I bake it when I want a dessert that feels special but never feels fussy, and it always gets the same happy reaction at the table.
The tender crumb, the tangy glaze, and the fresh lime aroma drifting through the kitchen make it one of my favorite loaves to slice and share. It is simple, it is dependable, and it disappears fast.
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Key Lime Pound Cake
If you adore citrus desserts, this is the recipe to keep within easy reach. Real key lime juice does the heavy lifting here, so the flavor tastes vivid and fresh instead of flat.
The cake bakes into a dense, buttery crumb, the kind of slice that pairs beautifully with a cup of coffee in the morning or a glass of iced tea in the afternoon.
What I love most is how flexible this loaf is. I bake it in the middle of summer when limes are piled high at the market, and I bake it again in March because the bright green color looks festive on a St. Patrick’s Day table.
Key lime zest in both the cake and the glaze brings a zesty, luscious finish that keeps people reaching for one more slice.
Traditional pound cake has a reputation for being heavy and a little complicated. This version keeps that classic dense crumb while staying easy enough to whip up in about an hour, which is exactly why it earns a spot on my weekend baking list so often.
It looks impressive on a dessert table, it travels well to potlucks and family gatherings, and it slices cleanly for guests.
One small note from my own kitchen: this is not a light and airy sponge, and that is the point. Pound cake is meant to be rich and satisfying, and the citrus keeps it from tasting overly sweet. If you are serving it after a big meal, a thin slice with coffee is plenty.
As for serving, I like thick slices with a little extra lime zest scattered on top. When I bring this cake to a gathering, I slice it onto a platter and set out small forks so everyone can take just a taste. It also makes a lovely breakfast treat next to fresh fruit.
Ingredients
A 16.5 ounce box of vanilla pound cake mix gives you a dependable head start, and fresh lime does the rest. Here is everything you need for the cake itself.
- 1 (16.5 ounce) box vanilla pound cake mix
- 3/4 cup cold water
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3 TB key lime juice
- 2 TB key lime zest
- 3 drops lime gel food coloring, optional
Cold water matters more than you might think. It keeps the batter from warming up too quickly once the melted butter goes in. Melt the butter first, let it cool just slightly, then measure the water straight from the tap.
For the Key Lime Glaze
Three ingredients, one bowl, and about two minutes of whisking. The glaze is what turns a good loaf into a great one.
- 1 1/2 cups powdered sugar
- 6 TB key lime zest
- 4 TB key lime juice
Kitchen Tools Used
You do not need much equipment, and that is part of the charm. The recipe calls for two small loaf pans and mixing bowls, plus a few everyday helpers.
- 2 small loaf pans
- Mixing bowls, one large for the batter and one medium for the glaze
- A wire rack and a large baking sheet for cooling, glazing, and catching drips
- A toothpick for the doneness test
Instructions
Set your pans and ingredients out before you begin and the whole bake moves quickly from there.
- Preheat the oven to 350 °F and coat two small loaf pans with nonstick baking spray.
- In a large mixing bowl, combine the cake mix, cold water, melted butter, egg, key lime juice, key lime zest, and the gel food coloring if you are using it. Stir until the batter is smooth and no dry pockets remain.
- Divide the batter between the two prepared pans. Gently tap the pans on the countertop so trapped air bubbles rise and release.
- Place the loaf pans on a large baking sheet, then slide the sheet into the oven. Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack to cool for 10 minutes before flipping the bread out of the pans.
The baking sheet underneath is a small step that saves a lot of scrubbing later. If any batter spills over the edge of a pan, it lands on the sheet instead of the oven floor.
Every oven runs a little differently, so start checking at 30 minutes. Insert a toothpick into the middle of each loaf and look for a few moist crumbs rather than wet batter. In my oven the loaves in the back brown faster, so I turn the sheet halfway through.
Tap the pans gently, just once or twice. A light knock releases air bubbles without deflating the batter.
To Make the Glaze
- Place the cooled pound cake loaves on a wire rack, with a baking sheet underneath to catch any drips.
- In a medium bowl, whisk together the powdered sugar, lime juice, and lime zest until combined and smooth.
- Slowly pour the glaze over the two cakes, letting it slide down the sides.
- Allow the glaze to set before cutting and serving.
Pour slowly and let gravity do the work. The glaze thickens as it sits, so give it a few minutes before you slice. You will have enough glaze for both loaves, so pour it evenly and let it coat the tops in glossy ribbons.
Prep Tips
A few details make the difference between a good loaf and a great one.
- Yield: 2 small mini loaves. The recipe card lists this as 12 servings.
- Pan size: two half loaf pans measuring 6 in x 3.5 in or 5.75 in x 3 in. These smaller pans give you two loaves, one to serve and one to wrap up.
- One large loaf pan: baking the whole batch in a single large loaf pan will likely need a slightly longer baking time. Trust a toothpick test for doneness rather than the timer alone.
- Storage: keep the cake in an airtight container at room temperature for 3 to 4 days.
- Freezing: freeze in a freezer bag or container for up to 2 months.
If you plan to freeze one of the loaves, hold the glaze until you are ready to serve. I thaw the loaf on the counter, then pour the glaze over it so the top stays glossy instead of sticky.
Full disclosure: a glazed loaf rarely lasts long enough at my house to reach the freezer, which is a very good problem to have.
When the loaves are completely cool, slice with a serrated knife using a gentle sawing motion. Pressing the knife straight down can crush that tender crumb, and a slow saw keeps every slice looking neat.
Key Lime Pound Cake Recipe (Printable Recipe Card)
I hope this loaf becomes a regular in your kitchen the way it has in mine. Please rate the recipe and share your thoughts in the comments. Hearing how it turned out for you, and what you served alongside it, truly makes my day.
Pin our Key Lime Pound Cake on Pinterest:
Save this recipe for later, and if you enjoy bright citrus flavors, these related recipes from the blog are worth a look:
- Sour Cream & Vanilla Pound Cake
- Peanut Butter Cup Spider Cookies
- Salted Caramel Cookies
- Witch’s Cauldron Brownies
Ingredients
Here is the same ingredient list in a quick glance format for your recipe card.
| Ingredient | Amount |
|---|---|
| Vanilla pound cake mix | 1 box (16.5 oz) |
| Cold water | 3/4 cup |
| Unsalted butter, melted | 1/2 cup |
| Large egg | 1 |
| Fresh key lime juice | 3 TB |
| Key lime zest | 2 TB |
| Lime gel food coloring, optional | 3 drops |
| Key Lime Glaze | Powdered sugar, lime juice, and lime zest |
Instructions
- Preheat the oven to 350 °F and coat two small loaf pans with nonstick baking spray.
- Combine the cake mix, cold water, melted butter, egg, key lime juice, key lime zest, and the optional gel food coloring in a large mixing bowl.
- Divide the batter between the two pans and gently tap out any air bubbles.
- Bake on a large baking sheet for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for 10 minutes, then flip the loaves out of the pans.
- The next step is making the glaze, which is detailed above.
Recipe details
| Detail | Value |
|---|---|
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Cooling time | 10 minutes |
| Total time | 55 minutes |
| Servings | 12 slices (2 loaves) |
| Yield | 2 loaves |
Nutrition is estimated per serving, and one serving is a single slice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 323 kcal |
| Carbohydrates | 48 g |
| Protein | 3 g |
| Fat | 14 g |
| Saturated fat | 6 g |
| Fiber | 1 g |
| Sugar | 35 g |
| Sodium | 291 mg |
| Cholesterol | 34 mg |
Nutrition figures are estimates from the source recipe and can vary a little with the brand of cake mix you use and the size of your slices.
Leftovers keep in an airtight container at room temperature for 3 to 4 days, and one of the two loaves freezes well for up to 2 months, so you can bake once and enjoy twice.
FAQs
Can I use regular limes instead of key limes?
Persian limes can be used in a pinch, but they lack the distinct sharp, tart, and floral flavor of true key limes. True key limes add a unique acidity that tenderizes the cake crumb. For an authentic Key Lime Pound Cake, fresh key lime juice and zest are strongly recommended.
How do you make key lime pound cake moist?
This recipe is formulated to be moist and dense through the balance of vanilla pound cake mix, melted butter, an egg, and fresh key lime juice. The acidity from the key lime juice tenderizes the gluten network. Avoid overmixing the batter, and bake just until a toothpick inserted in the center comes out clean.
What size loaf pan should I use for this recipe?
The recipe yields two small mini loaves, so half loaf pans measuring 6 x 3.5 inches or 5.75 x 3 inches are recommended. A single standard 9×5-inch loaf pan can also be used, but the baking time must be significantly increased. Always rely on a toothpick test to confirm the center is fully baked.
Can I freeze key lime pound cake?
Yes, this cake freezes beautifully for up to 2 months when stored in an airtight container or freezer bag. The best method is to freeze the unglazed loaves, then thaw them completely before preparing and applying the fresh key lime glaze. This ensures a crisp, glossy finish on the final cake.
Key Lime Pound Cake
- Total Time: 55 min
- Yield: 2 loaves 1x
Description
Key Lime Pound Cake This Key Lime Pound Cake is beautifully moist, and every single bite carries bright citrus flavor. I bake it when I want a dessert that feels special but never feels fussy, and it always gets the same happy reaction at the table.
Ingredients
1 box vanilla pound cake mix
3/4 cup cold water
1/2 cup unsalted butter, melted
1 large egg
3 TB fresh key lime juice
2 TB key lime zest
3 drops lime gel food coloring
For the Key Lime Glaze
1 1/2 cups powdered sugar
6 TB key lime zest
4 TB key lime juice
Instructions
1-Preheat oven to 350 °F and coat: Preheat oven to 350 °F and coat two small loaf pans with non-stick baking spray.
2-In a large mixing bowl, combine the: In a large mixing bowl, combine the cake mix, water, melted butter, egg, key lime juice, key lime zest and gel food coloring (if using).
3-Divide the batter between the two pans: Divide the batter between the two pans. Gently tap the pans on the countertop to help release any air bubbles in the batter.
4-Place the loaf pans onto a large: Place the loaf pans onto a large baking sheet and into the oven to bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
5-Remove from oven and place on a: Remove from oven and place on a wire rack to cool for 10 minutes before flipping the bread out of the pans.
To Make the Glaze
6-Place the cooled pound cake loaves on: Place the cooled pound cake loaves on a wire rack, with a baking sheet underneath to catch any drips.
7-In a medium bowl, whisk together the: In a medium bowl, whisk together the powdered sugar, lime juice and lime zest until combined and smooth.
8-Slowly pour the glaze over the two: Slowly pour the glaze over the two cakes.
9-Allow to set before cutting and serving: Allow to set before cutting and serving.
- Prep Time: 10 min
- Cook Time: 35 min
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 323kcal
- Sugar: 35g
- Sodium: 291mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
Keywords: Key Lime Pound Cake, pound cake, key lime