The Key Lime Pound Cake is bright, buttery, and topped with the dreamiest glaze!
I wasn’t sure a simple pound cake could feel like summer in every bite. But this one does. It’s buttery, yes, but zingy too—like a lazy afternoon squeezed into a slice. I think you’ll agree.
Some days you crave fuss-free baking. You know, that “mix-and-go” promise. And maybe you’ve felt wary—does “easy” equal “boring”? Not here. This cake proves you can keep it simple and still light up taste buds.
Prep Time, Cook Time, Total Time, Servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Servings: 10–12 slices
Why This Cake Works
- Classic base: butter, sugar, eggs—no surprises.
- Citrus punch: Fresh key lime juice and zest cut through richness.
- Morning and evening: It’s breakfast-worthy but also a stellar after-dinner treat.
- No mixer needed: You can whisk by hand if you like a little arm workout.
Occasionally I wonder if I love this cake because it reminds me of tropical vacations. Perhaps. Or maybe it’s the sticky glaze that always seems to run just enough to drip down the sides. You decide.
Ingredients
• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (227 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• ½ cup (120 ml) sweetened condensed milk
• 2 Tbsp fresh key lime juice
• 1 Tbsp key lime zest (about 4–5 limes)
• 1 tsp vanilla extract
For the key lime glaze
• 1 cup (120 g) powdered sugar, sifted
• 2 Tbsp key lime juice
• 1 tsp key lime zest
I know it sounds like many limes for zest. But trust me, you can’t overdo that perfume. If key limes are difficult to find, Mexican limes work. They’re less intense, but still zingy.
Instructions
- Preheat and prep.
- Heat oven to 325°F (163°C).
- Grease a 9×5-inch loaf pan. Line it with parchment, leaving an overhang for easy removal.
- Whisk dry ingredients.
- In a medium bowl, combine flour, baking powder, and salt.
- Set aside.
- Cream butter and sugar.
- In a large bowl, beat butter and sugar until fluffy—about 3 minutes.
- You’ll see tiny peaks, and the sugar should feel less gritty.
- Add eggs.
- Crack in eggs one at a time, mixing well after each.
- I sometimes pause here, taste a little batter, and think, “This will be good.”
- Stir in milk and flavor.
- Mix in sweetened condensed milk, key lime juice, zest, and vanilla.
- Don’t overmix. Continue mixing until the streaks vanish.
- Combine.
- Fold dry ingredients into wet in two batches.
- Use a spatula, gently folding.
- Bake.
- Pour batter into the pan.
- Bake for 80–90 minutes, until golden and a tester comes out clean.
- Cool.
- Let rest in pan for 15 minutes.
- Then lift out, peel the parchment, and cool completely on a wire rack.
- Glaze.
- Whisk powdered sugar, lime juice, and zest until smooth.
- Drizzle over cooled loaf. It’s okay if it pools a bit.
- Slice and serve.
- Cut thick or thin—your call.
- Store leftovers in an airtight container for up to 3 days.
Some days I skip the glaze. I know, sacrilege. Yet a simple dusting of powdered sugar can be enough. Then again, why skip happiness?
Tips for Perfect Pound Cake
- Room-temperature eggs and butter blend more uniformly. If it’s chilly, pop eggs into warm tap water for 5 minutes.
- Weigh ingredients if you can. Baking is finicky.
- Don’t peek too early. Opening the oven door can drop temperature and dry edges. Wait until at least 60 minutes.
- Rotate halfway. If your oven has hot spots, turn the pan at 45 minutes.
I’ll admit that I forgot to rotate last time. One side turned out to be darker than the other. The food was still edible, but I gained new knowledge.
Variations and Add-Ins
- Coconut Key Lime: Fold in ½ cup shredded coconut.
- Berry Swirl: Spoon a layer of raspberry jam before pouring batter.
- Gluten-free: Substitute flour 1:1 with a gluten-free blend.
- Mini Loaves: Bake in mini pans for 30–35 minutes. Perfect for gifts.
I once tried adding poppy seeds. It felt fancy, but the seeds took focus away from lime. Lesson learned.
Storage and Freezing
- Room temperature: Airtight container, 2 days.
- Refrigerator: Wrapped well, up to 5 days.
- Freezer: Freeze slices on a tray, then bag; up to 2 months. Thaw at room temp.
I tend to freeze half. That way, I can defrost and feel like I’ve baked again.
Serving Suggestions
- Scoop vanilla ice cream alongside.
- Top with fresh berries for color and tartness.
- Pair with mint tea or strong coffee.
Occasionally I daydream about a scoop of pineapple sorbet next to a cake slice. Feels tropical.
Frequently Asked Questions
Can I use bottled lime juice?
You can use bottled zest and juice, but fresh zest and juice contain oils that the bottled versions lack. It’s still good, though.
Why did my cake sink in the center?
Likely underbaked or opened the oven too soon. Please ensure it reaches an internal temperature of 200°F.
Is sweetened condensed milk necessary?
It adds richness and moisture. You can swap for an extra egg white plus ¼ cup cream, but texture may vary.
Can I make this dairy-free?
Use vegan butter and plant-based condensed milk. Texture will be slightly different, but still tasty.
Why Mediavine Loves This Recipe
- High engagement: Readers bookmark citrus treats for summer.
- Seasonal appeal: Key lime, strawberry, and coconut variations keep content fresh.
- Monetizable sidebar: “Shop this bakeware” and “Top citrus accessories” links integrate naturally.
You might think, “Is a pound cake too classic for clicks?” On the contrary, comfort foods draw steady traffic. And when paired with vibrant photography, click-through rates rise.
A Final Thought
I sometimes wonder if we overthink baking. Just a few ingredients, a whisk, and a warm oven can truly bring joy. And when you add a drizzle of tart-sweet glaze? That’s magic you can slice.
So gather your limes. Preheat your oven. And give this Key Lime Pound Cake a try. It’s straightforward. But it tastes like something you’d fight for at a family reunion.
Save it. Share it. Or keep it all to yourself. I won’t judge.
