Moist, tangy, and bright with fresh lime, this Key Lime pound cake is a simple twist on a classic loaf. It balances rich butter and eggs with lively citrus, giving a dense yet tender crumb and a glossy sweet-tart glaze. The lime zest and juice lift the flavor so each slice smells fresh and tastes sunny — perfect for dessert, tea time, or a light finish to a meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~315 kcal
- Protein: ~4 g
- Carbohydrates: ~46 g
- Fat: ~13 g
- Fiber: ~1 g
- Sugar: ~29 g
- Sodium: ~200 mg
Why Make This Moist Tangy Key Lime Pound Cake
This cake is quick to mix and bakes into a tender, buttery loaf loaded with fresh lime flavor. It’s a great recipe when you want something impressive without fuss. The texture is dense but moist, the glaze adds a shiny, tart finish, and the lime zest gives a fragrant citrus aroma. Serve it at gatherings, for brunch, or when you want a simple homemade treat with bright flavor.
How to Make Moist Tangy Key Lime Pound Cake
Follow four clear stages: prepare, mix, bake, and finish. Use room-temperature eggs and butter for a smoother batter. Measure flour by spooning it into the cup and leveling it to avoid a heavy cake. Watch the bake time and test with a toothpick to keep the cake tender and not dry.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup key lime juice
- 1 teaspoon vanilla extract
- Zest of 1 key lime
- 1/4 cup powdered sugar (for glazing)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper. Let the butter and eggs sit at room temperature for about 15 minutes while you gather ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 2: Mixing
In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the key lime juice, vanilla extract, and lime zest. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Avoid overmixing to keep the cake tender.
Step 3: Cooking
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Step 4: Finishing
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. For the glaze, whisk the powdered sugar with a little lime juice (start with 1 tablespoon, add more to reach desired drizzling consistency). Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing.
How to Serve Moist Tangy Key Lime Pound Cake
Slice the cake and serve at room temperature. It pairs well with lightly whipped cream, a scoop of vanilla ice cream, or fresh berries. For a festive touch, garnish slices with extra lime zest or thin lime slices. Serve it at tea, brunch, after dinner, or pack slices for a picnic.
How to Store Moist Tangy Key Lime Pound Cake
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezer: Wrap tightly in plastic wrap and foil, or freeze individual slices in a sealed bag for up to 3 months. Thaw in the fridge overnight and bring to room temperature or warm gently before serving.
Expert Tips for Perfect Moist Tangy Key Lime Pound Cake
- Use room-temperature eggs and butter. They blend more smoothly and trap air, giving better texture.
- Measure flour by spooning into the cup and leveling it off. Too much flour makes the cake dense.
- Zest before juicing the lime to capture the oils while they are freshest.
- If you can’t find key limes, substitute with freshly squeezed regular lime juice.
- Avoid overbaking. Start checking at 50 minutes to keep the crumb moist.
- For a richer glaze, add a teaspoon of melted butter to the powdered sugar mixture.
- Add a tablespoon of sour cream or yogurt to the batter for extra moisture if desired.
Delicious Variations
- Coconut-Lime: Add 1/2 cup shredded coconut to the batter and sprinkle toasted coconut on the glaze.
- Lime Poppy Seed: Stir 1–2 tablespoons poppy seeds into the batter for a light crunch.
- Lime-Cardamom: Add 1/4 teaspoon ground cardamom to the dry ingredients for a warm, floral note.
- Lime Cream Cheese Swirl: Fold 1/2 cup sweetened cream cheese into half the batter and swirl into the pan before baking.
- Mini Bundt Cakes: Bake in a greased mini bundt pan for 12–18 minutes for individual servings.
Frequently Asked Questions
-
What can I use instead of key lime juice?
- Use fresh regular lime juice as a one-to-one substitute. Bottled juice is usable in a pinch but fresh juice gives brighter flavor. Avoid artificial lime-flavored syrups.
-
How do I know the cake is done without a toothpick?
- The edges will pull slightly from the pan and the top will be golden. Gently press the top — it should spring back. Use a toothpick or skewer for the best check.
-
Can I make this cake dairy-free?
- Yes. Replace butter with a dairy-free stick margarine or coconut oil (use slightly less coconut oil). For a richer dairy-free cake, add 2 tablespoons non-dairy yogurt.
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Why did my cake sink in the middle?
- Common causes are underbaking, opening the oven door too early, or too much leavening. Make sure oven temperature is accurate and bake until a toothpick comes out clean.
-
Can I double the recipe?
- Yes. Double all ingredients and bake in two loaf pans or one larger pan. Adjust bake time: two standard loaves bake roughly the same time; a larger single pan will take longer—test with a toothpick.
-
How do I keep the cake moist?
- Store it covered at room temperature or in the fridge. Adding a small smear of simple syrup brushed on warm cake before glazing also helps retain moisture.
Conclusion
This Moist Tangy Key Lime Pound Cake is easy to make and full of bright citrus flavor. It’s a great everyday dessert or a lovely treat for guests. If you’re looking for more inspiration or a similar take on key lime pound cake, see this Key Lime Pound Cake – Plain Chicken recipe for additional ideas and serving suggestions. Give this loaf a try — it’s simple, satisfying, and smells wonderful as it bakes.
Print
Moist Tangy Key Lime Pound Cake
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A delicious twist on a classic loaf, this Key Lime pound cake is moist, tangy, and full of fresh citrus flavor, topped with a sweet-tart glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup key lime juice
- 1 teaspoon vanilla extract
- Zest of 1 key lime
- 1/4 cup powdered sugar (for glazing)
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper. Let the butter and eggs sit at room temperature for about 15 minutes while you gather ingredients.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the key lime juice, vanilla extract, and lime zest. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with lime juice to reach desired drizzling consistency. Drizzle over the cooled cake and let it set for 10–15 minutes before slicing.
Notes
For best results, use room-temperature ingredients and be careful not to overmix. Variations include coconut-lime or lime-poppy seed additions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 29g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
