1) Prep the pan and oven
- Preheat oven to 325°F (165°C).
- Grease and flour a 10–12 cup bundt pan (or two loaf pans).
- For extra insurance, use a baking spray with flour.
Release regulation: Pound cake loves to stick—grease every corner of the pan carefully.
2) Cream butter and sugar
- Beat butter and sugar together 4–6 minutes until pale and fluffy.
Crumb regulation: Proper creaming builds a fine, tender texture. Don’t rush this step.
3) Add eggs slowly
- Add eggs one at a time, mixing well after each.
- Scrape down the bowl as needed to keep batter smooth.
Emulsion regulation: Adding eggs gradually prevents curdling and keeps the batter silky.
4) Combine dry ingredients
- In a separate bowl, whisk flour, baking powder (optional), and salt.
5) Add buttermilk + lime flavor
- In a measuring cup, combine buttermilk, key lime juice, zest, vanilla, and lime extract (if using).
- Add dry ingredients to the batter in 3 additions, alternating with the buttermilk mixture (begin and end with dry).
- Mix on low just until combined—do not overmix.
Moisture regulation: Overmixing develops gluten and makes pound cake tough. Mix gently once flour goes in.
6) Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 70–85 minutes (bundt), or until a tester comes out with a few moist crumbs.
- If browning too quickly, tent loosely with foil for the last 20 minutes.
Bake regulation: Pound cake bakes low and slow. Don’t crank the heat—steady baking keeps it tender.
7) Cool and release
- Cool cake in the pan for 15 minutes.
- Invert onto a rack and cool completely before glazing.
Unmold regulation: Too soon = breakage. Too late = sticking. 15 minutes is the sweet spot for most bundt pans.
8) Glaze
- Whisk powdered sugar, key lime juice, melted butter (optional), zest (optional), and a pinch of salt until smooth.
- Drizzle over cooled cake. Let glaze set 10–15 minutes before slicing.
Glaze regulation: Start with less juice and add more slowly—glaze should pour but still cling.
Serving and Storage
Serving
Slice and serve at room temperature for the best buttery texture. For a “key lime pie” vibe, add a dollop of whipped cream
and extra lime zest. This cake is also incredible with fresh berries or a scoop of vanilla ice cream.
Storage
- Room temperature: tightly covered for 2–3 days.
- Refrigerator: up to 5 days (bring to room temp before serving).
- Freezer: wrap slices or whole cake tightly and freeze up to 2 months.
Freezing tip
Freeze the cake unglazed for best texture. Add glaze after thawing for a fresh-baked look and taste.
Tips
- Room-temp ingredients: smooth batter and better rise.
- Cream butter and sugar well: creates the best pound cake texture.
- Zest is essential: it carries the strongest lime aroma.
- Don’t overmix: keeps the crumb tender.
- Cool completely before glazing: or glaze will melt and slide off.
Variations
1) Key Lime Cream Cheese Pound Cake
Replace 4 oz butter with 4 oz cream cheese for a richer, velvety crumb.
2) Coconut Key Lime Pound Cake
Add 1/2 cup shredded coconut to the batter and top with toasted coconut for tropical flavor.
3) Key Lime & White Chocolate
Fold in 1 cup white chocolate chips for a sweet, creamy contrast to lime.
4) Mini Loaves
Bake in mini loaf pans for 35–45 minutes and glaze each individually—perfect for gifting.
5) Lemon-Lime Citrus Pound Cake
Use half lemon juice + half lime juice and add both zests for a bright citrus blend.
6) Extra-Tangy Glaze
Add a teaspoon of cream cheese to the glaze and a bit more lime juice for a cheesecake-like finish.
Tips
A second tips section—because pound cake perfection is all about control:
- If your cake is dry: measure flour by spoon-and-level, and don’t overbake.
- If it sinks: avoid opening the oven early and ensure eggs/butter are properly creamed.
- If it sticks: grease pan thoroughly and don’t cool too long before unmolding.
- Want stronger lime? add lime extract or increase zest slightly.
- Want ultra-moist texture? brush warm cake with a little lime syrup before glazing.
Conclusion
Key Lime Pound Cake is buttery, bright, and beautifully balanced—rich enough to feel indulgent, yet fresh enough to keep you coming back for another slice.
With the right “regulations” (room-temp ingredients, proper creaming, gentle mixing, and a perfectly tangy glaze), you’ll get a cake that looks bakery-worthy
and tastes like pure citrus sunshine. Save this recipe—because once you serve it, people will beg you to make it again.
FAQ
Can I use regular limes instead of key limes?
Yes. Persian limes work отлично. Key limes are more aromatic, but regular limes still make a delicious cake.
What if I only have bottled key lime juice?
Bottled key lime juice works very well and is commonly used in key lime desserts. Still add fresh zest for the best aroma.
Why did my pound cake crack on top?
A crack is normal in pound cakes. It happens as the batter rises and sets—usually not a problem at all.
Can I make this in loaf pans?
Yes. Divide into two loaf pans and bake about 55–70 minutes, depending on your oven and pan size.
How do I know it’s done?
A toothpick should come out with a few moist crumbs, and the cake should spring back lightly when touched.
Can I freeze key lime pound cake?
Yes. Freeze unglazed for best texture, then glaze after thawing.
How do I get stronger key lime flavor?
Increase zest slightly, add lime extract, and finish with a tangier glaze (more juice, less sugar).
