Key Lime Pound Cake

Buttery, rich pound cake meets bright citrus notes in this irresistible dessert that transforms the classic recipe with a tropical twist. This key lime pound cake delivers the perfect balance between indulgent sweetness and refreshing tanginess in each slice. The moist, velvety crumb carries tiny flecks of lime zest throughout, while a punchy glaze soaks into the warm cake, creating an additional layer of citrus intensity that makes this treat truly unforgettable.

I discovered this recipe after returning from a trip to the Florida Keys, where I fell in love with all things key lime. While key lime pie was everywhere, I wanted to create something that combined my grandmother's famous pound cake recipe with those vibrant tropical flavors. The first time I served this cake at a family gathering, my aunt who claims to 'not like citrus desserts' asked for a second slice and the recipe! What makes it special is how the tiny, aromatic key limes infuse the entire cake with their distinctive flavor, creating something that's both comfortingly familiar and excitingly different.

Essential Ingredients

• Cake Flour: Creates an exceptionally tender crumb—its lower protein content prevents the cake from becoming tough or dense
• Unsalted Butter: Provides rich flavor foundation—European-style butter with higher fat content produces even more luxurious results
• Shortening: Contributes to the cake's velvety texture—the combination with butter creates the perfect crumb and keeping quality
• Key Lime Juice: Delivers the signature tangy flavor—fresh key limes offer superior taste, though bottled juice works in a pinch
• Lime Zest: Adds intense citrus oils and fragrance—the aromatic oils in the zest contain even more flavor than the juice
• Heavy Cream: Creates exceptional moisture and richness—don't substitute with milk or the cake will lack its distinctive velvety texture
• Vanilla Extract: Balances the tartness with warm, sweet notes—pure extract rather than imitation makes a noticeable difference

Perfect Preparation

Prepare Your Space

Begin by preheating your oven to 300°F and thoroughly greasing and flouring a 10-inch tube pan. Line the bottom with parchment paper for extra insurance against sticking. The low temperature allows for slow, even baking that prevents a dry exterior while ensuring the center cooks properly.

Create The Butter Base

In a large mixing bowl, cream together three cups of white sugar, one cup of softened unsalted butter, and half cup of shortening until light and fluffy, about 5-7 minutes. Don't rush this step—the extended beating incorporates air which is crucial for the cake's texture.

Add Eggs Carefully

Add six large eggs, one at a time, beating well after each addition until completely incorporated. This gradual addition prevents the mixture from curdling and ensures a smooth, consistent batter. The eggs provide structure and richness essential to pound cake's character.

Prepare Dry Ingredients

In a separate bowl, sift together three cups of cake flour, half teaspoon of baking powder, and an eighth teaspoon of salt. Sifting aerates the flour and removes any lumps, contributing to a tender final texture. This small amount of leavening helps the cake rise just enough without losing its characteristic density.

Combine With Precision

Alternate adding the dry ingredients and one cup of heavy cream to the butter mixture, beginning and ending with flour. Mix on low speed just until incorporated after each addition. This method prevents overmixing while ensuring all ingredients are evenly distributed.

Introduce The Star Flavor

Gently fold in quarter cup of fresh key lime juice, one teaspoon of lime zest, and one teaspoon of vanilla extract until just combined. The folding motion preserves the air bubbles created during the creaming process, while the acidic lime juice begins to react with the baking powder.

Bake With Patience

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for approximately 1 hour and 30 minutes, until a toothpick inserted in the center comes out clean. The slow baking process creates the pound cake's signature dense yet tender texture.

Create The Glaze

While the cake cools for 15 minutes in the pan, whisk together one cup of powdered sugar, two tablespoons of key lime juice, and half teaspoon of vanilla extract until smooth. This simple glaze adds another layer of intense lime flavor while creating a slightly crunchy top.

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I learned the importance of patience with this recipe through several early attempts. My first version used too high a temperature, creating a cake with an overdone exterior and underdone center. Another time, I rushed the creaming process, resulting in a heavy, dense texture lacking the velvety mouthfeel pound cake is known for. What makes this recipe special is the careful balance between the rich, buttery base of traditional pound cake and the bright, refreshing notes of key lime. The two elements transform each other—the butter softens the lime's acidity while the lime cuts through the richness of the pound cake, creating something truly harmonious.

Serving Suggestions

Transform this versatile cake into different dining experiences with thoughtfully chosen accompaniments. Serve thin slices alongside a dollop of freshly whipped cream and mixed berries for an elegant dessert that balances the cake's richness with fruit's natural acidity. For brunch gatherings, offer slightly thicker slices lightly toasted and spread with a thin layer of cream cheese for a sophisticated alternative to morning pastries. Summer entertaining calls for serving with a scoop of coconut or vanilla ice cream and additional lime zest for a refreshing dessert that complements outdoor dining perfectly. For holiday presentations, create a trifle by layering cubed cake with sweetened whipped cream and fresh berries in a glass bowl for a stunning visual display that showcases the cake's moist texture.

Seasonal Adaptations

This adaptable base recipe welcomes seasonal modifications while maintaining its essential character. Spring celebration incorporates a tablespoon of fresh culinary lavender into the sugar before creaming with butter, creating delicate floral notes that complement the lime beautifully. Summer variation folds a half cup of fresh blueberries into the batter just before baking for bursts of juicy berry flavor against the citrus background. Fall harvest version adds a teaspoon of cinnamon and a quarter teaspoon of nutmeg to the dry ingredients, creating warm spice notes that enhance the lime's brightness. Winter holiday adaptation incorporates a tablespoon of orange zest alongside the lime and features a glaze made with cranberry juice for festive color and complementary flavor.

Storage Success

Maintain this cake's exceptional quality with proper storage techniques that preserve moisture and flavor. Store at room temperature by wrapping the completely cooled cake tightly in plastic wrap, then aluminum foil, where it will remain fresh for up to five days—the flavor actually improves after 24 hours as the lime notes mellow and infuse more deeply. For extended keeping, refrigerate the wrapped cake for up to ten days, but always bring to room temperature before serving to restore the soft, velvety texture that becomes firm when chilled. Freeze individual slices by wrapping in plastic wrap and storing in freezer bags for up to three months—thaw unwrapped at room temperature for about an hour before serving to prevent condensation from making the cake soggy.

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This key lime pound cake has become my signature dessert, requested for family gatherings and gifted to new neighbors. What I appreciate most about this recipe is how it transforms a classic into something unexpected without losing what makes pound cake so beloved in the first place. The bright citrus notes wake up your taste buds while the buttery richness provides comfort and satisfaction. Every time I serve it, conversations pause momentarily as people take their first bite—that moment of surprised delight is what keeps me baking. Whether you're looking for something special to bring to a potluck or simply want to elevate your afternoon tea, this cake delivers both familiar comfort and exciting flavor in each slice.

Common Questions About Cooking

→ What's the difference between Key limes and regular limes?

Key limes are smaller, more aromatic, and more tart than regular (Persian) limes. They have a distinctive flavor that's more complex with floral notes. If you can't find Key limes, regular limes will work, but the flavor will be slightly different.

→ Can I make this cake without shortening?

Yes, you can substitute the ½ cup shortening with an additional ½ cup of butter (1.5 cups total). The texture may be slightly different - shortening helps create a tender crumb, but all-butter will still make a delicious pound cake with excellent flavor.

→ How do I know when my pound cake is done?

A toothpick inserted into the center should come out clean. The cake should be golden brown, and the edges will begin to pull away from the sides of the pan. You can also gently press the top - it should spring back when fully baked.

→ Why is my cake cracking on top?

A crack on top of a pound cake is actually traditional and considered a sign of success! It happens as the exterior sets before the interior is fully baked. The cake continues to rise, creating that characteristic crack along the top.

→ Can I make this cake ahead of time for an event?

Absolutely! This cake actually improves in flavor after a day or two. You can bake it up to 3 days in advance and store at room temperature in an airtight container. Apply the glaze the day you plan to serve it for the freshest appearance.

→ What can I serve with Key Lime Pound Cake?

This cake pairs beautifully with fresh berries, whipped cream, a scoop of vanilla ice cream, or additional lime zest for garnish. For a tropical twist, serve with fresh mango or pineapple. It's also delicious with a cup of coffee or tea.