Key Lime Pound Cake Recipe

Introduction

This Key Lime Pound Cake is a delightful twist on a classic dessert, bursting with bright lime flavor balanced by a rich, buttery crumb. Perfect for citrus lovers looking for a moist, tender cake that’s easy to make and sure to impress.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup lime juice
• 1 teaspoon lime zest

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, combine the flour and baking soda. Gradually add this mixture to the creamed butter and sugar alternately with the buttermilk, starting and ending with the flour mixture.
5. Step 5: Stir in the lime juice and lime zest until evenly incorporated.
6. Step 6: Pour the batter into the prepared tube pan and smooth the top.
7. Step 7: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before serving.

Tips & Variations

• For extra lime flavor, consider brushing the warm cake with a simple lime syrup made from lime juice and sugar.
• You can substitute whole milk mixed with 1 tablespoon lemon juice for the buttermilk if needed.
• Add a handful of toasted shredded coconut to the batter for tropical flair.
• Use a bundt pan if you don’t have a tube pan—just adjust baking time accordingly.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To keep it moist, wrap tightly with plastic wrap. Reheat slices gently in the microwave for about 10-15 seconds for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lime juice instead of bottled?

Yes, fresh lime juice will provide the best bright, natural flavor for this cake and is highly recommended.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend made for baking. Make sure it contains xanthan gum or add some separately to help with texture.

Key Lime Pound Cake Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

A tangy and moist Key Lime Pound Cake made with rich butter, fresh lime juice, and zesty lime zest. This classic cake offers a perfect balance of sweet and citrus flavors, baked to a tender crumb perfect for any dessert occasion.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/4 cup lime juice
• 1 tsp lime zest

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan to prevent sticking and ensure even baking.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
3. Add eggs: Beat in the eggs one at a time, mixing well after each addition to fully combine and maintain batter consistency.
4. Mix dry ingredients: In a separate bowl, combine the all-purpose flour and baking soda to ensure even distribution of leavening agent.
5. Combine wet and dry: Gradually add the flour mixture to the creamed butter mixture alternately with the buttermilk, starting and ending with the flour mixture, gently mixing after each addition.
6. Add lime flavor: Stir in the fresh lime juice and lime zest into the batter, distributing the citrus flavor evenly.
7. Bake the cake: Pour the batter into the prepared tube pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
8. Cool the cake: Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing and serving.

Notes

• Make sure the butter is softened to room temperature for easy creaming with sugar.
• Use fresh lime juice and zest for the best citrus flavor.
• Test doneness with a toothpick to avoid over or under-baking.
• Cooling the cake completely helps it set and makes slicing easier.
• This cake pairs wonderfully with whipped cream or a drizzle of lime glaze.

Keywords: Key Lime Pound Cake, citrus cake, dessert, pound cake, lime dessert, homemade cake