If you’re on the hunt for a dessert that brilliantly combines rich, buttery goodness with a zesty, refreshing punch, then this Key Lime Pound Cake Recipe is your new best friend. Every moist slice bursts with delicate lime flavor, perfectly balanced by the traditional dense texture of a pound cake. It’s an irresistible treat that’s wonderfully simple to make, yet impressive enough for any occasion, whether it’s a sunny afternoon tea or a festive get-together. Trust me, once you try this moist, tangy, and downright delightful Key Lime Pound Cake Recipe, it will quickly become a staple in your dessert repertoire.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this recipe, and I love how straightforward yet impactful these staples are. Each one plays a vital role in creating the perfect texture, flavor, and overall appeal of your cake.
- 1 cup butter, softened: This gives the cake its rich, creamy base and tender crumb.
- 2 cups sugar: Balances the tartness of the lime with sweetness and helps create a light, fluffy texture.
- 4 large eggs: Essential for structure and richness, binding everything together beautifully.
- 3 cups all-purpose flour: The backbone of the cake, providing the sturdy yet soft foundation.
- 1/2 tsp baking soda: Helps the cake rise nicely and keeps it from getting too dense.
- 1 cup buttermilk: Adds moisture and a slight tang that complements the lime zest perfectly.
- 1/4 cup lime juice: The star of the recipe, giving that authentic, bright Key lime flavor.
- 1 tsp lime zest: Packs a punch of citrus aroma and enhances the lime taste in every bite.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). While it’s warming up, be sure to grease and flour a 10-inch tube pan. This step prevents sticking and ensures your cake will come out clean and intact.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture turns light and fluffy. This aeration is key to the cake’s tender texture and helps it rise evenly in the oven.
Step 3: Add the Eggs
One at a time, add the eggs into the creamed mixture, beating well after each addition. This slow incorporation keeps the batter smooth and well-blended, setting the base for a beautifully textured cake.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
Mix together the all-purpose flour and baking soda in a separate bowl. Gradually add this flour mixture to your creamed butter and sugar, alternating with the buttermilk. This technique helps the batter stay light and prevents overmixing, which can make the cake tough.
Step 5: Stir in Key Lime Flavor
Gently fold in the lime juice and lime zest. These vibrant ingredients are what make this Key Lime Pound Cake Recipe truly special, delivering fresh, citrusy bursts of flavor throughout the cake.
Step 6: Bake to Perfection
Pour the batter into your prepared tube pan and place it in the oven. Bake for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling heavenly as the cake bakes to a golden perfection.
Step 7: Cooling Time
Let the cake cool in the pan for about 10 minutes—this brief rest helps it firm up slightly for easy removal. Then, carefully turn it out onto a wire rack to cool completely before slicing and serving.
How to Serve Key Lime Pound Cake Recipe
Garnishes
Enhance your Key Lime Pound Cake with a dusting of powdered sugar or a light drizzle of lime glaze. Fresh lime slices or a few sprigs of mint add a lovely finishing touch and elevate the presentation to something truly special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh berries for an extra pop of color and flavor that complements the lime zest beautifully.
Creative Ways to Present
For a party or gathering, consider slicing the cake into mini portions and serving it on pretty dessert plates with a side of citrus curd. You could also layer slices with fresh fruit and whipped cream to create a light dessert trifle that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to two days. This keeps it moist and tender. If your kitchen is warm, refrigerating is fine but make sure to bring the cake back to room temperature before serving for the best texture.
Freezing
This Key Lime Pound Cake Recipe freezes beautifully, making it perfect for preparing ahead. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
If you want to enjoy your cake a little warm, gently reheat slices in the microwave for 10 to 15 seconds. This will revive its freshness and soften any chilled butter, giving you the sensation of a freshly baked treat.
FAQs
Can I use lime juice from a bottle instead of fresh key lime juice?
While fresh key lime juice will always give the best flavor, you can substitute bottled lime juice in a pinch. However, fresh juice ensures that bright, tart essence that makes the Key Lime Pound Cake Recipe stand out.
Is buttermilk necessary for the cake?
Yes, buttermilk lends moisture and slight acidity which balances the sweetness and interacts with the baking soda for a tender crumb. You can substitute with milk plus a teaspoon of vinegar if needed, but the texture might be slightly different.
Can I make this cake gluten-free?
You can experiment by using a gluten-free flour blend, but results may vary. Make sure your baking soda and any other ingredients are gluten-free certified to maintain the integrity of the Key Lime Pound Cake Recipe.
How long will this cake keep fresh?
Stored properly at room temperature in an airtight container, your cake should stay fresh for about 2 days. Refrigerated, it can last up to 5 days, but always check for any off smells or textures if things get close to that mark.
Can I add a lime glaze or frosting?
Absolutely! A light lime glaze or cream cheese frosting complements this cake wonderfully, adding an extra layer of flavor and moisture. Just be sure not to overpower the natural tartness of the lime in the cake itself.
Final Thoughts
This Key Lime Pound Cake Recipe is a true crowd-pleaser and a delightful way to bring a little sunshine into your baking. Its balance of buttery richness and citrus brightness makes every bite a joy. I can’t wait for you to try this recipe and make it your own—it’s easy, delicious, and guaranteed to brighten up any dessert table!
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a moist, tangy dessert that combines the classic richness of a pound cake with the fresh zestiness of key lime juice and zest. Perfectly balancing sweetness and citrus flavors, it’s an ideal treat for any occasion, offering a delightful twist on a traditional pound cake.
Ingredients
Cake 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This helps incorporate air for a tender cake.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain batter consistency.
- Combine Dry Ingredients and Alternate with Buttermilk: In a separate bowl, mix the all-purpose flour with the baking soda. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. This helps avoid overmixing and creates a tender crumb.
- Incorporate Lime Juice and Zest: Stir in the lime juice and lime zest evenly into the batter to infuse the citrus flavor throughout.
- Pour Batter into Pan: Transfer the batter into the prepared tube pan, smoothing the top for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter after adding the flour to ensure a tender cake.
- The tube pan shape helps the cake bake evenly by allowing heat to circulate through the center.
- If fresh key limes are unavailable, bottled key lime juice works well as a substitute.
- Allow the cake to cool completely before slicing to maintain clean cuts.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
