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Key Lime Pound Cake Recipe
Emily

Key Lime Pound Cake

This key lime pound cake is moist, buttery, and tangy with the refreshing flavor of lime juice and zest. Perfect for spring and summer gatherings, it’s baked golden in a tube pan and makes a delightful dessert for citrus lovers.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 10-inch tube pan
  • large bowl
  • Hand mixer or stand mixer
  • Mixing spoon
  • Measuring cups and spoons
  • Wire rack
  • toothpick

Method
 

  1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Combine the flour and baking soda; gradually add to the creamed mixture alternately with the buttermilk.
  5. Stir in the lime juice and lime zest.
  6. Pour the batter into the prepared pan.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

For an extra citrus punch, drizzle the cooled cake with a lime glaze made from powdered sugar and lime juice. Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.