Delicious slice of Key Lime Pound Cake on a plate, showcasing lime zest garnish.

Key Lime Pound Cake

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A bright, tangy pound cake that is simple to make and lovely for dessert or tea.

introduction

This Key Lime Pound Cake is sweet, creamy, and full of lime flavor. It makes a good treat for guests or a simple family dessert. You can view a similar recipe for reference at QuickMeal Key Lime Pound Cake.

why make this recipe

This cake needs few ingredients and little work. It tastes fresh from real key lime juice and zest. It keeps well and fits many occasions — birthdays, picnics, or a quiet afternoon. The flavor is bright and not too sweet.

how to make Key Lime Pound Cake

You mix dry and wet parts separately. Then you add the dry mix into the wet mix slowly and bake in a greased loaf pan. For another simple lime cake idea try QuickMeal lime pound cake.

Ingredients :

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup key lime juice
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon key lime juice (for glaze)

Directions :

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the key lime juice, zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar and key lime juice until smooth. Drizzle over the cooled cake before serving.

Key Lime Pound Cake

how to serve Key Lime Pound Cake

Slice the cake and serve at room temperature. Add a little whipped cream or a few lime slices on top for a nice look. The cake pairs well with tea or coffee.

how to store Key Lime Pound Cake

Wrap the cooled cake in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months (wrap well).

tips to make Key Lime Pound Cake

  • Use room temperature butter and eggs so the batter mixes smoothly.
  • Do not overmix after adding the flour. Mix until just combined.
  • Check the cake at 50 minutes and then every few minutes until a toothpick comes out clean.
  • Use fresh key lime juice and zest for the best flavor.

variation (if any)

  • Add 1/4 cup sour cream for a more tender crumb.
  • Swap key lime juice for regular lime if you do not have key limes.
  • Stir in 1/2 cup chopped toasted coconut for a tropical twist.

FAQs

Q: Can I use bottled lime juice?
A: Yes, you can, but fresh key lime juice gives the best flavor.

Q: Can I make this in a bundt pan?
A: Yes. Baking time may change. Start checking at 40-45 minutes.

Q: Is there a way to make it less sweet?
A: Reduce the glaze amount or skip the glaze. You can also use slightly less granulated sugar.

Conclusion

If you want another take on key lime pound cake, see this detailed version at Key Lime Pound Cake – Plain Chicken. For a dense, rich variation and tips on texture, review the recipe at Key Lime Pound Cake – Dense & Delicious.

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Key Lime Pound Cake

A bright, tangy pound cake that is simple to make and lovely for dessert or tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use room temperature.
  • 1 cup granulated sugar
  • 2 large eggs Use room temperature.
  • 1/4 cup key lime juice Fresh juice is best.
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon key lime juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the key lime juice, zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan and spread evenly.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. For the glaze, whisk together powdered sugar and key lime juice until smooth. Drizzle over the cooled cake before serving.

Notes

Slice the cake and serve at room temperature. Add a little whipped cream or a few lime slices on top for a nice look. The cake pairs well with tea or coffee. Wrap the cooled cake in plastic wrap or store it in an airtight container for up to 2 days. Refrigerate for longer storage up to 5 days or freeze for up to 2 months.

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