Key Lime Pound Cake

Key Lime Pound Cake – a simple from scratch pound cake bursting with key lime flavor. This cake only takes a few minutes to make and is to-die-for delicious. Butter, shortening, sugar, eggs, flour, baking powder, milk, vanilla, and key limes. Top the cake with a quick key lime glaze. You can make the cake in advance and refrigerate or freeze it for later. Great for parties, potlucks, and this makes a delicious homemade gift.

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Easy Homemade Pound Cake Recipe

This Key Lime Pound Cake is a new favorite. I made this for a cookout a few weeks ago and it was a HUGE hit! A simple from scratch pound cake bursting with key lime flavor. This cake only takes a few minutes to make and is to-die-for delicious. It is so soft and has great flavor. And that crunchy topping – oh SO good! Give this a try the next time you get a sweet tooth. I promise you won’t be disappointed!

whole pound cake on a plate

How to Make Key Lime Pound Cake

This cake is very simple to make. Start with beating together butter and shortening in a heavy-duty stand mixer. Add sugar and beat until light and fluffy. Next, add eggs to the butter mixture. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, key lime juice, and zest. Pour batter into prepared pan and bake. Top the baked cake with a quick glaze made from powdered sugar, key lime juice, and vanilla.

  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • You can substitute lime juice for the key lime juice if you prefer.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
slice of pound cake topped with whipped cream on a plate

Great Dessert for a Crowd

This cake is AH-MAZ-ING. I’ve made this several times and everyone loves it. You can easily serve 12 to 16 people with this one cake. This is great for potlucks, parties, and makes a nice homemade gift. We like to serve this cake with fresh whipped cream and a slice of lime. This is also great with some vanilla ice cream!

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slice of pound cake topped with whipped cream on a plate with text overlay

Key Lime Pound Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Key Lime Pound Cake – Only a few simple ingredients to make the most delicious homemade pound cake from scratch! Butter, shortening, sugar, eggs, flour, baking powder, milk, vanilla, and key limes. Top the cake with a quick key lime glaze. You can make the cake in advance and refrigerate or freeze for later. Great for parties, potlucks, and this makes a delicious homemade gift.

Ingredients:

Key Lime Pound Cake

  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • ¼ cup key lime juice
  • 1 tsp key lime zest

Key Lime Glaze

  • 1 cup powdered sugar
  • 2 Tbsp key lime juice
  • ½ tsp vanilla extract

Instructions:

  • Preheat oven to 325ºF. Grease and flour a 10-inch tube pan and set aside.
  • In the bowl of an electric mixer, beat together butter and shortening at medium speed until light and creamy.
  • Gradually add sugar to the butter mixture, beat until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in vanilla, key lime juice, and zest. Pour batter into prepared pan.
  • Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted into the middle of the cake comes out clean.
  • Let the cake cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
  • Prepare glaze by whisking together powdered sugar, lime juice, and vanilla until smooth. Pour glaze over the top of the cake.

Notes:

  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • You can substitute lime juice for the key lime juice if you prefer.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Steph

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slice of pound cake topped with whipped cream on a plate with text overlay
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pound cake on a plate with text overlay
slices of key lime pound cake on a platter

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Comments

  1. I don’t have a tube pan – could I use a couple loaf pans instead? Or a 9×13 pan? How do you think that’d affect the baking time?

  2. Just a question…..What shortening do you use, Crisco? To me all butter would be better tasting. What reason do you have for using shortening along with the butter?

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