Key Lime Pound Cake with Key Lime Glaze: A Zesty Southern Delight

This Key Lime Pound Cake with Key Lime Glaze brings together the rich, buttery texture of classic Southern pound cake with the bright, tropical tang of Florida’s favorite citrus. The dense yet tender crumb perfectly balances the zesty glaze that cascades down its golden sides, creating a dessert that’s both comforting and refreshing. Whether you’re hosting a summer barbecue or craving a taste of sunshine in winter, this cake delivers unforgettable flavor in every bite.

What makes this Key Lime Pound Cake special is its perfect harmony of flavors and textures. The cake itself has a velvety consistency from the combination of butter and sour cream, while the generous amount of key lime juice and zest infuses each layer with vibrant citrus notes. The glaze adds an extra punch of tartness and a beautiful sheen that makes this dessert as visually appealing as it is delicious. It’s the kind of recipe that will have your guests asking for seconds and begging for the recipe.

Quick Recipe Highlights

• Flavor Profile: A perfect balance of rich butter and tangy key lime, with just the right amount of sweetness to complement the citrus notes.
• Texture: Dense yet moist pound cake crumb with a tender bite, topped with a smooth, slightly sticky glaze that adds textural contrast.
• Aroma: The bright, floral scent of key limes mingles with warm vanilla and butter as the cake bakes, filling your kitchen with tropical fragrance.
• Visual Appeal: The golden brown crust contrasts beautifully with the pale green glaze, making this cake as pretty as it is tasty.
• Skill Level Needed: Requires basic baking skills like creaming butter and sugar, but detailed instructions make it accessible for most home bakers.
• Special Equipment: You’ll need a standard loaf pan or bundt pan, zester, and electric mixer for best results.

Recipe Overview

• Difficulty Level: This Key Lime Pound Cake recipe is intermediate level because it requires careful attention to mixing techniques and baking time, but the steps are straightforward with proper guidance.
• Category: Perfect for desserts, afternoon tea, or special occasion baking, this cake fits multiple dining occasions.
• Cuisine: A fusion of Southern American baking traditions with Florida’s tropical citrus flavors creates this unique dessert.
• Cost: Moderate cost ingredients with key limes being the most specialized item, but regular limes can substitute if needed.
• Season: While delicious year-round, this cake particularly shines during spring and summer when citrus flavors are most refreshing.
• Occasion: Ideal for potlucks, birthdays, Mother’s Day, or as a special weekend baking project to brighten any day.

Why You’ll Love This Key Lime Pound Cake

The first thing you’ll notice about this Key Lime Pound Cake is its incredible aroma as it bakes. The combination of butter, vanilla, and fresh key lime zest creates a fragrance that will have your family gathering in the kitchen. When you take that first bite, you’ll experience the perfect marriage of textures – the dense yet tender crumb giving way to the slightly sticky glaze that clings to each slice. It’s this contrast that makes every mouthful exciting.

Beyond its delicious taste, this recipe offers practical advantages. Unlike fussy layer cakes, this pound cake is simple to prepare yet impressive enough for guests. The ingredients are pantry staples (with the exception of key limes), and the cake actually improves in flavor if made a day ahead. It travels well for potlucks and maintains its texture at room temperature, making it ideal for picnics or bake sales.

Nutritionally, this Key Lime Pound Cake offers some benefits from the citrus. Key limes provide vitamin C and antioxidants, and using their zest maximizes the flavor while adding minimal calories. The sour cream in the batter contributes calcium and creates a more tender texture than traditional pound cakes. While certainly a treat, you can feel good about serving a homemade dessert with real, quality ingredients.

Socially, this cake becomes a conversation starter. The distinctive key lime flavor sets it apart from ordinary desserts, and its beautiful presentation makes it centerpiece-worthy. It’s the kind of recipe that creates food memories – people will remember where they were when they first tasted your Key Lime Pound Cake. The glaze dripping down the sides makes for stunning food photography too.

Cost-wise, this recipe delivers excellent value. Pound cakes traditionally use simple, affordable ingredients, and even splurging on fresh key limes won’t break the bank. One cake yields 12 generous servings, making it economical for entertaining. The ingredients are accessible at most supermarkets, though bottled key lime juice works in a pinch if fresh isn’t available.

Historical Background and Cultural Significance

The origins of pound cake date back to 18th century Europe, where recipes called for a pound each of butter, sugar, eggs, and flour – hence the name. Early American colonists adapted these recipes, and the pound cake became a Southern staple due to its simplicity and reliability. The addition of key limes represents a Floridian twist on this classic, combining European baking traditions with tropical New World ingredients.

Key limes themselves have a rich history. Smaller and more aromatic than Persian limes, they’re believed to have originated in Southeast Asia before being brought to the Middle East and eventually the Americas by Spanish and Portuguese explorers. The Florida Keys became famous for their key lime production in the late 19th century, though most commercial production moved abroad after the 1926 Miami hurricane devastated local groves.

The cultural significance of Key Lime Pound Cake lies in its representation of Florida’s culinary identity. Just as key lime pie became the state’s official pie in 2006, key lime desserts symbolize the Sunshine State’s tropical flavors. This cake adaptation allows pound cake enthusiasts to experience those signature citrus notes in a new format, bridging traditional baking with regional ingredients.

Over time, the recipe has evolved from its simple pound cake roots. Modern versions often include leaveners like baking powder for a lighter texture, and additions like sour cream or buttermilk for moisture. The glaze is a contemporary touch that amplifies the lime flavor while adding visual appeal. These innovations have transformed the humble pound cake into a showstopping dessert while maintaining its comforting essence.

Ingredient Deep Dive

Key Limes

Key limes (Citrus × aurantiifolia) are smaller, seedier, and more aromatic than regular Persian limes. They contain higher acidity and a distinct floral note that makes them ideal for baking. Nutritionally, they’re packed with vitamin C and antioxidants. When selecting key limes, choose ones that feel heavy for their size with smooth, unblemished skin. They can be stored at room temperature for a few days or refrigerated for up to two weeks. If unavailable, regular lime zest with bottled key lime juice makes an acceptable substitute.

The zest is particularly important in this Key Lime Pound Cake recipe, as it contains aromatic oils that carry the fruit’s essence. Always zest limes before juicing them, and avoid the bitter white pith beneath the colorful outer skin. For maximum flavor, use organic limes when possible since you’ll be consuming the peel. One medium key lime yields about 1 tablespoon of juice and 1 teaspoon of zest.

Butter

High-quality unsalted butter is crucial for pound cakes, providing richness and structure. European-style butters with higher fat content (82-86%) yield superior results. Butter should be softened to about 65°F – cool to the touch but able to hold a thumbprint. This temperature allows for proper creaming with sugar, which incorporates air for lift. Nutritionally, butter provides fat-soluble vitamins like A, E, and K2. For storage, keep butter tightly wrapped in the refrigerator for up to a month, or freeze for longer storage.

In this Key Lime Pound Cake, butter contributes to the tender crumb and golden crust. The creaming process (beating butter and sugar together) creates tiny air pockets that expand during baking, giving the cake its fine texture. Never substitute margarine or spreads with high water content, as they’ll compromise the cake’s structure. If dairy-free is needed, high-quality plant-based butters designed for baking may work, though results may vary.

Common Mistakes to Avoid

• Overmixing the batter: Once flour is added, mix just until combined. Overmixing develops gluten, making the cake tough rather than tender.
• Incorrect butter temperature: Butter that’s too warm won’t cream properly, while cold butter won’t incorporate enough air. It should be cool but yield to pressure.
• Overbaking: Pound cakes continue cooking slightly after removal from oven. Pull it out when a tester shows moist crumbs, not completely clean.
• Skimping on zest: The zest contains essential oils that provide true lime flavor. Use a fine grater to maximize yield without bitter pith.
• Applying glaze too soon: Let the cake cool completely so the glaze doesn’t melt and absorb into the cake instead of forming a beautiful coating.
• Wrong pan size: Using a pan that’s too small causes overflow, while too large makes a flat cake. A standard 9×5 loaf pan or 10-cup bundt is ideal.
• Not greasing the pan properly: Pound cakes stick easily. Use butter and flour or baking spray with flour for guaranteed release.
• Substituting lime juice: Regular lime juice lacks key lime’s distinctive flavor. If unavailable, use bottled key lime juice rather than Persian lime juice.

Essential Techniques

Creaming Butter and Sugar

This fundamental baking technique incorporates air into the batter, creating lift and a fine crumb. Beat softened butter first to loosen it, then gradually add sugar, beating 3-5 minutes until very light and fluffy. The mixture should lighten in color significantly. Proper creaming ensures even distribution of sugar crystals that will melt during baking, creating an even texture. Use a stand mixer or hand mixer on medium-high speed, scraping the bowl occasionally.

Zesting Citrus

For maximum flavor without bitterness, use a fine microplane zester held at a 45-degree angle to the lime. Rotate the fruit as you zest to get only the colorful outer layer. Stop when you see white pith, which tastes bitter. One key lime yields about 1 teaspoon of zest. Zest directly over your mixing bowl to capture any escaping essential oils. Always zest before juicing – it’s nearly impossible to zest a juiced lime.

Pro Tips for Perfect Key Lime Pound Cake

• For extra lime flavor, brush the warm cake with a lime simple syrup before glazing (mix equal parts lime juice and sugar, heat until dissolved).
• Bake the cake a day ahead – the flavors develop and intensify after an overnight rest.
• If using a bundt pan, ensure every crevice is greased to prevent sticking in the intricate design.
• For clean slices, use a serrated knife and wipe it clean between cuts.
• Toast slices lightly and serve with whipped cream for an extra special presentation.
• Add a teaspoon of poppy seeds to the batter for visual interest and subtle crunch.

Variations and Adaptations

Coconut Key Lime Pound Cake

Add 1 cup toasted coconut to the batter and substitute coconut milk for the sour cream. Top with coconut flakes in the glaze for a tropical twist.

Mini Key Lime Pound Cakes

Divide batter among 6 mini loaf pans, reducing baking time to 30-35 minutes. Perfect for gifts or portion control.

Gluten-Free Version

Replace all-purpose flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum. The texture will be slightly denser but still delicious.

Serving and Presentation Guide

For elegant presentation, dust the glazed cake with powdered sugar or garnish with thin lime slices and mint sprigs. Serve at room temperature to appreciate the full flavor and texture. Cut into 1-inch thick slices using a serrated knife for clean edges. For parties, pre-slice and arrange on a cake stand with the glaze side up to showcase the beautiful drips.

Traditional accompaniments include fresh berries or a dollop of whipped cream. For a contemporary twist, serve with mango sorbet or a drizzle of white chocolate. Coffee, tea, or a glass of cold milk complement the rich cake perfectly. In warm weather, pair with an iced herbal tea or sparkling limeade.

Wine and Beverage Pairing

The bright acidity of this Key Lime Pound Cake pairs beautifully with off-dry Riesling or Moscato d’Asti, whose sweetness balances the citrus tang. For red wine lovers, a light Lambrusco provides fruity contrast without overpowering. Non-alcoholic options include sparkling water with lime, iced hibiscus tea, or a creamy vanilla latte.

Consider the occasion when selecting pairings – brunch calls for mimosas made with lime juice instead of orange, while evening desserts might warrant a dessert wine like Sauternes. The cake’s richness stands up well to coffee, with medium roast beans or a citrusy Ethiopian blend making excellent matches.

Storage and Shelf Life

Store the glazed Key Lime Pound Cake at room temperature under a cake dome or loosely covered with plastic wrap for up to 3 days. The glaze helps retain moisture. For longer storage, wrap unglazed cake tightly in plastic and freeze for up to 3 months – thaw and add glaze before serving. Refrigeration isn’t recommended as it dries out the texture.

Signs of spoilage include mold (rare due to the sugar content), off odors, or excessive dryness. If the cake stales slightly, toast slices lightly to refresh. The glaze may become sticky in humid conditions – if this occurs, briefly refrigerate before serving to reset the texture.

Make Ahead Strategies

This Key Lime Pound Cake actually improves when made 1-2 days ahead, allowing flavors to meld. Bake and cool completely, then wrap tightly in plastic wrap without glaze. Store at room temperature. Add the glaze up to 6 hours before serving. For longer prep, freeze the unglazed cake for up to 3 months.

You can also prep ingredients in advance: measure dry ingredients and store in airtight containers, zest limes and refrigerate in a small jar, and squeeze lime juice up to 3 days ahead. Bring all ingredients to room temperature before mixing for best results.

Scaling Instructions

To halve the recipe, use 2 eggs (beat and measure out half) or 1 large egg plus 1 yolk. Bake in a 6-cup loaf pan for 40-50 minutes. For doubling, ensure your mixer bowl is large enough for the increased volume. Two standard loaf pans or one large bundt pan (12-cup) works well, with baking time increasing by 10-15 minutes.

When scaling, mix dry ingredients in separate batches if doubling or more to ensure even distribution. For halving, mix all dry ingredients together first, then divide in half by weight for accuracy. Oven temperature remains the same regardless of batch size.

Nutritional Deep Dive

Each serving of Key Lime Pound Cake provides approximately 350-400 calories, with carbohydrates from flour and sugar providing energy, while butter and eggs contribute protein and healthy fats. The key lime zest offers bioflavonoids and vitamin C, though the small quantity means these are more for flavor than significant nutritional impact.

For those monitoring intake, the recipe can be modified by reducing sugar by 1/4 cup without dramatically affecting texture, or using a sugar substitute designed for baking. The sour cream provides probiotics and calcium, while eggs contribute choline and vitamin D. Enjoy in moderation as part of a balanced diet.

Dietary Adaptations

Dairy-Free Version

Replace butter with high-quality vegan butter sticks and sour cream with coconut cream. Ensure all ingredients are at room temperature. The texture will be slightly different but still delicious.

Lower-Sugar Option

Reduce granulated sugar to 1 cup and add 1/4 teaspoon stevia powder. The glaze can be made with powdered erythritol mixed with lime juice for a lower-glycemic alternative.

Troubleshooting Guide

Dense, Heavy Texture

Usually caused by overmixing after adding flour, insufficient creaming, or outdated leavening agents. Ensure baking powder is fresh, cream butter/sugar properly, and mix flour just until incorporated.

Cracked Top

Normal for pound cakes, but excessive cracking may indicate oven temperature too high. Next time, try reducing temperature by 25°F and baking longer. The cracks can be covered with glaze.

Frequently Asked Questions

Additional Resources

For more citrus-inspired desserts, try our Lemon Blueberry Bundt Cake or Orange Olive Oil Cake. If you enjoyed the pound cake technique, our Brown Butter Pound Cake offers another delicious variation. Baking science enthusiasts might appreciate our guide to Perfecting Butter Cakes, which dives deeper into the creaming method.

Equipment-wise, a quality microplane zester and stand mixer make this recipe easier, though a hand mixer works too. For perfect slices, invest in a serrated cake knife. Our tested favorite loaf pans ensure even baking without hot spots.

Join the Conversation

We’d love to see your Key Lime Pound Cake creations! Share photos on Instagram with #KeyLimePoundCake and tag us @BakingDelights. Tell us about any creative variations you tried in the comments below. Your feedback helps us improve recipes and inspires other bakers.

Have a question we didn’t answer? Our baking community is happy to help – join our Facebook group for real-time advice. Don’t forget to rate the recipe after trying it – your star rating helps others discover this delicious dessert.

The Recipe