There’s something unforgettable about the bright, citrusy flavor of lime baked into a rich, buttery pound cake. This Key Lime Pound Cake takes everything you love about a traditional pound cake—tender crumb, golden crust, melt-in-your-mouth texture—and elevates it with the zesty punch of fresh lime juice and zest. The result is a dessert that’s refreshing, tangy, and perfectly sweet, making it ideal for spring gatherings, summer picnics, or whenever you crave a burst of citrus sunshine.
This cake isn’t just delicious—it’s versatile. Serve it plain with a dusting of powdered sugar, top with a drizzle of lime glaze for extra tang, or pair it with fresh whipped cream and berries for an elegant presentation. It’s the ultimate comfort food dessert with a gourmet twist, easy enough for a weeknight bake yet impressive enough for special occasions.
Why You’ll Love This Recipe
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Bright citrus flavor: Fresh lime juice and zest make every bite refreshing.
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Perfectly moist: Buttermilk keeps the crumb tender and soft.
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Simple ingredients: Pantry staples combine with lime for a bakery-worthy cake.
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Versatile dessert: Great for brunch, picnics, holidays, or casual dinners.
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Make-ahead friendly: Stays moist and flavorful for days, perfect for prepping ahead.
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Crowd-pleasing: A unique twist on a classic pound cake that everyone will ask for again.
Ingredient Breakdown
Butter: Provides richness, moisture, and that classic pound cake flavor.
Sugar: Sweetens the cake and balances the tang of lime.
Eggs: Bind the batter and add structure, while also enhancing richness.
All-Purpose Flour: The base of the cake, giving it structure and density.
Baking Soda: Ensures the cake rises just enough while keeping a tender crumb.
Buttermilk: Keeps the cake moist and adds a slight tang that pairs beautifully with lime.
Lime Juice: Infuses the cake with fresh citrus flavor.
Lime Zest: Adds an aromatic brightness that makes the lime flavor pop.
Pro Tips
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Use fresh lime juice and zest: Bottled lime juice won’t give the same flavor depth.
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Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temp for smoother mixing.
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Don’t overmix: Mix until just combined to avoid a dense cake.
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Test with a toothpick: Check for doneness around 60 minutes to prevent overbaking.
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Cool properly: Allow the cake to rest in the pan before transferring to a wire rack to prevent breaking.
Ingredient Swaps or Variations
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Citrus variations: Swap lime for lemon, orange, or grapefruit for a different twist.
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Add coconut: Mix in shredded coconut for a tropical flavor pairing.
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Glaze it: Whisk powdered sugar with lime juice and drizzle over the cooled cake.
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Add berries: Fold in blueberries or raspberries for bursts of fruity flavor.
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Gluten-free option: Use a gluten-free flour blend to accommodate dietary needs.
Serving Suggestions
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Serve slices with fresh whipped cream and strawberries for a refreshing dessert.
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Dust lightly with powdered sugar for a simple yet elegant finish.
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Pair with vanilla ice cream for a decadent treat.
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Add a lime glaze or cream cheese frosting for extra indulgence.
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Serve at brunch alongside coffee, tea, or mimosas for a crowd-pleasing spread.
Make Ahead + Storage Tips
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Make ahead: Bake the cake a day before serving; it tastes even better after resting overnight.
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Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.
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Refrigeration: If frosted or glazed, refrigerate up to 1 week. Bring to room temperature before serving.
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Freezing: Wrap the cake (whole or sliced) in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge before serving.
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Refresh before serving: Warm a slice in the microwave for 10 seconds to revive its buttery softness.
Cultural or Historical Notes
Pound cake has origins in 18th-century Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, variations emerged worldwide, often adapting to local flavors and ingredients. In this Key Lime Pound Cake, the classic formula is enhanced with the vibrant, tropical flair of lime—a citrus fruit beloved in Southern and Floridian kitchens. It’s a nod to the popular Key lime pie but in a cake form that’s easy to slice, share, and enjoy.
Frequently Asked Questions (FAQ)
1. Can I use regular limes instead of Key limes?
Yes! Key limes are more tart, but regular limes work beautifully and are easier to find.
2. Do I need buttermilk?
Yes, it helps keep the cake moist and tender. If you don’t have any, make a substitute by mixing 1 tablespoon vinegar or lemon juice with 1 cup milk.
3. How do I keep my cake from sticking to the pan?
Grease thoroughly with butter or nonstick spray and dust with flour for a clean release.
4. Can I make this in a loaf pan instead of a tube pan?
Yes, divide the batter between two 9×5-inch loaf pans and adjust baking time to 50–55 minutes.
5. Can I add a glaze?
Definitely! A simple lime glaze (powdered sugar + lime juice) adds extra citrus punch and a glossy finish.
Key Lime Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Combine the flour and baking soda; gradually add to the creamed mixture alternately with the buttermilk.
- Stir in the lime juice and lime zest.
- Pour the batter into the prepared pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
