You know that feeling when you take a bite of something so unbelievably delicious, it transports you? That’s exactly what happened to me the first time I tasted a truly amazing key lime pound cake. Forget the dry, underwhelming versions you might have encountered – this recipe is a game-changer. It’s intensely flavorful, incredibly moist, and topped with a frosting that’s as pretty as it is tasty. Honestly, it’s the perfect blend of tangy and sweet.

I’ve always been fascinated by the history of key limes themselves – tiny, intensely flavorful citrus fruits native to Southeast Asia. Their journey to the Caribbean and beyond is a fascinating tale, and their role in this classic dessert is simply iconic. This recipe is my attempt to capture that history and that flavor in a cake that’s both impressive and surprisingly easy to make. Get ready for a taste of paradise!

Recipe Story/Background

Key lime pie is, of course, legendary, but for me, there’s something even more special about a key lime pound cake. The dense, moist texture of the pound cake provides the perfect base for the bright, tangy key lime flavor. My grandma used to make a similar cake, though hers was a little simpler. This recipe is my updated, slightly fancier version, inspired by her classic and a touch of culinary experimentation.

Key limes, smaller and more acidic than Persian limes, lend a unique zing to this cake. They’re particularly flavorful during the late winter and early spring months, making this a wonderful dessert for those seasons. I’ve tweaked her original recipe over the years, adding a few personal touches to create what I consider the ultimate key lime pound cake experience.

The history of pound cakes themselves is also quite rich – their name derived from the equal weight of ingredients (a pound of each). This recipe retains that spirit of balance, combining the richness of butter and eggs with the refreshing tang of key lime.

Ingredient Discussion

Let’s talk about the stars of this show: the ingredients!

Key Limes

Choosing the right key limes is crucial. Look for limes that are firm, heavy for their size, and have a fragrant aroma. Avoid those that are soft or have blemishes. You can usually find them at specialty grocery stores or farmers’ markets – sometimes even in larger supermarkets during the right season. I personally prefer the ones from Florida, if I can get my hands on them!

If you can’t find key limes, you can substitute with Persian limes, but be aware that the flavor will be slightly less intense. You might need to add a little extra zest to compensate for the difference in flavor.

Eggs

Large eggs are essential for achieving the desired texture and volume. Make sure your eggs are fresh for optimal results. Room temperature eggs incorporate better into the batter.

Flour

All-purpose flour works perfectly here. I haven’t tried it with other types of flour, but I imagine cake flour might produce a slightly more tender crumb.

Butter

Unsalted butter is best for controlling the salt level. Make sure it’s softened to room temperature so it blends easily into the batter. I like using a good quality European butter, but any brand will do.

(And yes, you can use a stand mixer to make this even easier!)

Equipment Needed

You won’t need any fancy gadgets for this recipe. A 9×5 inch loaf pan is essential, of course. A good quality whisk and mixing bowls are also necessary. A stand mixer will make things much easier, but you can absolutely achieve great results with a hand mixer or even just a wooden spoon if you have the time and energy.

For the frosting, an electric mixer is helpful, but a whisk and some elbow grease will also work. A spatula or offset spatula will help you frost the cake smoothly.

If you have a kitchen scale, using grams for measurements will ensure the most consistent results. However, cup measurements will work just fine too.

Preparation Method

Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan. This prevents sticking and ensures a clean release.
In a large bowl, whisk together 4 large eggs and 2 cups (400g) granulated sugar until the mixture is light and fluffy. This takes about 5 minutes with an electric mixer – you’ll know it’s ready when the mixture is pale yellow and noticeably increased in volume.
Add 1 cup (240ml) vegetable oil and 1 teaspoon of vanilla extract. Mix well until everything is thoroughly combined.
Stir in 1/2 cup (120ml) key lime juice. The batter will look a little curdled at this stage – don’t worry, it’s supposed to look like that!
In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure there are no lumps.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be careful not to mix it for too long.
Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 50-minute mark. Every oven is different, so keep an eye on it!
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.

Cooking Tips & Techniques

Don’t overmix the batter! Overmixing develops gluten, resulting in a tough cake. Mix until just combined. I’ve learned this the hard way, trust me!

Make sure your oven is properly preheated. An unevenly heated oven can lead to unevenly baked cakes. A thermometer is a good investment!

Let the cake cool completely before frosting. Frosting a warm cake will result in a melted mess. Patience is key (pun intended!)

Variations & Adaptations

This recipe is a fantastic base for creativity! Here are a few ideas:

Lemon Variation:

Substitute lemons for key limes for a similar but slightly different citrus flavor.

Coconut Variation:

Add 1 cup of shredded coconut to the batter for a tropical twist.

Chocolate Variation:

Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a decadent chocolate key lime cake.

Serving & Storage Suggestions

Serve this cake at room temperature. It’s delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream would be lovely. A cup of strong coffee or a refreshing glass of iced tea would also be a great accompaniment.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors actually deepen a bit after a day or two.

To reheat, you can microwave a slice for a few seconds, or place it in a preheated oven at 300°F (150°C) for a few minutes.

Nutritional Information & Benefits

(Note: Nutritional information is an estimate and may vary depending on specific ingredients used.)

This cake is rich in flavor, but it’s not the healthiest dessert. However, key limes are a good source of Vitamin C, and the eggs contribute protein. It’s best enjoyed in moderation.

This recipe contains eggs, dairy, and wheat, so it’s not suitable for people with allergies to these ingredients. Be mindful of potential allergens when serving.

Conclusion

This key lime pound cake recipe is truly something special. It’s a simple recipe with stunning results. Don’t be afraid to experiment with different variations to find your perfect version! I hope you enjoy making (and eating!) this cake as much as I do.

Let me know in the comments how yours turns out! And please share your photos on social media – I’d love to see your creations! Happy baking!

FAQs

Can I use a different type of citrus fruit?

While key limes are ideal, you can substitute with Persian limes or even lemons, but the flavor will be different. You might need to adjust the amount of zest or juice.

How long does the cake stay fresh?

Stored properly in an airtight container, the cake will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze this cake?

Yes, you can freeze the cake, either unfrosted or frosted. Wrap it well and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.

What if my cake is dry?

This is usually due to overbaking. Next time, check for doneness a little earlier. You can also add a little extra moisture to the batter by using buttermilk or adding a bit more oil.

Can I make this cake in a different sized pan?

You can, but you may need to adjust the baking time. A smaller pan will require less baking time, while a larger pan will need more.

Ultimate Key Lime Pound Cake: Easy Recipe

Author: Brian Murry
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x

Print Recipe

Description

This ultimate key lime pound cake is moist, tangy, and topped with a bright, sweet glaze – the perfect blend of citrusy zing and rich, buttery texture. A tropical twist on a classic dessert!

Ingredients

Scale

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tsp vanilla extract
1/2 cup key lime juice
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Butter and flour, for greasing the pan

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together eggs and sugar until light and fluffy (about 5 minutes).
Mix in vegetable oil and vanilla extract until well combined.
Stir in key lime juice (batter may look curdled – that’s okay!).
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet, mixing on low until just combined (do not overmix).
Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a skewer comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

Use fresh key lime juice for the best flavor. Don’t overmix the batter to keep the cake tender. Let the cake cool completely before adding any glaze or frosting.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American