Key Lime Pound Cake Recipe

If you love vibrant citrus flavors wrapped in a rich, buttery cake, the Key Lime Pound Cake Recipe is about to become your new obsession! This recipe combines tangy key lime with classic pound cake for a treat that’s simultaneously luscious, zesty, and wonderfully moist. The enchanting aroma as it bakes alone is enough to make your mouth water, and with every bite, you’ll savor the perfect balance of sweet and tart. Whether served for a special occasion or just because, this crowd-pleasing cake always brings a bright pop of sunshine to your table.

Ingredients You’ll Need

Every item in this Key Lime Pound Cake Recipe serves a delicious purpose—building a tender crumb, subtle richness, or zingy citrus aroma. Gather these simple pantry staples and a few fresh extras, and you’ll be amazed at how easily magic happens in your own kitchen.

• Butter (1 cup, softened): Delivers that unmistakable pound cake richness and ensures a velvety texture throughout.
• Sugar (2 cups): Adds just the right amount of sweetness and helps create a delectably golden crust.
• Eggs (4 large): Bind the batter and build a dense, luscious crumb—the heart of any great pound cake.
• All-purpose flour (3 cups): Provides structure and body for the cake, resulting in perfect slices every time.
• Baking soda (1/2 tsp): Offers lift, letting the cake rise gently and balance the buttermilk’s acidity.
• Buttermilk (1 cup): Adds tang and tenderness, making the cake extra soft and moist.
• Lime juice (1/4 cup): Infuses each bite with a refreshing citrusy tartness that sets this recipe apart.
• Lime zest (1 tsp): Packs every mouthful with intense lime fragrance and flavor—don’t skip it!

How to Make Key Lime Pound Cake Recipe

Step 1: Prepare the Pan and Oven

First things first, preheat your oven to 325°F (165°C) to ensure a gentle, even bake. Take a 10-inch tube pan and give it a thorough greasing and flour dusting—this helps the cake release beautifully later and keeps that golden crust intact.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture looks pale and fluffy. This is where you lay the foundation for that dreamy pound cake crumb, so don’t rush—give it a solid 3-5 minutes for ultimate volume!

Step 3: Add Eggs One at a Time

Add your eggs to the creamed mixture, one after another, beating well after each addition. This step is key for a smooth, uniform batter—each egg emulsifies the mix and brings that classic pound cake luxury.

Step 4: Incorporate Dry and Wet Ingredients Alternately

In a separate bowl, whisk together the all-purpose flour and baking soda. Now, alternate adding this dry mixture and the buttermilk to your creamed mixture, starting and ending with the flour. Mixing in stages keeps the batter soft and prevents overworking, which means a tender cake!

Step 5: Add Lime Juice and Zest

Stir in the lime juice and lime zest, making sure the citrus flavor gets distributed evenly. This is when the unmistakable aroma of the Key Lime Pound Cake Recipe really starts to come alive!

Step 6: Pour into Pan

Gently pour the batter into your prepared tube pan, smoothing the top lightly with a spatula. Try to keep the center as even as possible for a uniform rise while baking.

Step 7: Bake to Perfection

Place the pan in your preheated oven and bake for 60-70 minutes. You’re looking for a golden top and a toothpick (or skewer) inserted in the middle to come out clean. The tantalizing fragrance filling your kitchen is just a bonus!

Step 8: Cool and Unmold

Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely. Patience pays off here—a fully cooled Key Lime Pound Cake Recipe is much easier to slice and serve beautifully.

How to Serve Key Lime Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of tangy lime glaze can take things up a notch. For a cheerful touch, add a scattering of thin lime slices or zest ribbons. Fresh berries or a dollop of whipped cream also pair perfectly!

Side Dishes

The cake’s zesty profile loves company! Serve it alongside a bowl of fresh berries, a light fruit salad, or even a scoop of vanilla ice cream for that extra layer of creamy indulgence. Coffee and tea are classic partners for every slice.

Creative Ways to Present

Try slicing the cake into cubes for a dessert trifle layered with whipped cream and berries, or grill individual slices briefly then top with citrus yogurt. For special occasions, stack with a tart lime buttercream between layers for an eye-catching centerpiece!

Make Ahead and Storage

Storing Leftovers

The Key Lime Pound Cake Recipe holds up deliciously for several days at room temperature. Just wrap the cooled cake tightly in plastic wrap or store in an airtight container to keep it moist and fresh. If your kitchen is warm or humid, the fridge is your friend—just bring slices to room temp before serving for the best texture.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cooled cake in a double layer of plastic wrap, then a layer of foil. Store in a freezer-safe bag or container, and when cake cravings strike, thaw slices overnight in the fridge or for a few hours at room temp.

Reheating

To revive that just-baked flavor, warm slices briefly in the microwave (10-15 seconds) or a low oven. You’ll love how the aroma and texture return, especially if you’re enjoying it with a creamy side or sauce.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a distinctive tartness, regular (Persian) limes are a perfectly fine substitute if that’s what you have on hand. The cake will still feature all those bright citrus notes.

What’s the best way to zest limes for this cake?

Use a fine microplane or the small holes of a box grater to zest only the outer green layer of the lime. Avoid the white pith beneath, which can be bitter. Zest directly over the bowl to catch the fragrant oils for maximum flavor.

Can I double the recipe for a larger crowd?

If you want to make a bigger batch, it’s best to bake two separate cakes rather than doubling and baking in one pan. This ensures even baking and prevents a soggy center.

How do I know when the pound cake is done baking?

Start checking at the 60-minute mark. The cake should look golden, and a toothpick or skewer inserted in the center should come out clean with no streaky batter. If needed, give it up to an additional 10 minutes, monitoring regularly.

What if I don’t have a tube pan?

No worries! You can use a Bundt pan or even two standard loaf pans. Just adjust baking time—loaf pans will likely need less time, so start checking around 45-50 minutes.

Final Thoughts

This Key Lime Pound Cake Recipe is pure sunshine in every slice, radiating citrusy joy and irresistible buttery richness. Whether whipped up for a celebration or a cozy afternoon treat, I can’t recommend it enough—give it a try, and you’ll quickly see why it’s a favorite. Happy baking!

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