If you’re on the hunt for a delightful twist on a classic dessert, this Key Lime Pound Cake Recipe is an absolute must-try. Picture a dense, moist pound cake infused with the bright, tangy zing of fresh lime juice and zest that dances on your palate with every bite. It’s a perfect balance of buttery richness and citrusy freshness that invites you to savor slice after slice. This recipe is as comforting as it is uplifting, making it an ideal treat for gatherings or a special personal indulgence.
Ingredients You’ll Need
Getting the ingredients right is half the battle won in baking, and this Key Lime Pound Cake Recipe uses simple, straightforward components that work in harmony to create both flavor and texture. Each ingredient plays a crucial role in achieving that perfect moist crumb and zesty punch.
- 1 cup butter, softened: Butter provides a rich, creamy base that keeps the cake tender and flavorful.
- 2 cups sugar: Sweetens the cake and helps create that lovely golden crust.
- 4 large eggs: Eggs bind the ingredients and contribute to the cake’s structure.
- 3 cups all-purpose flour: The main structure builder for the pound cake’s dense texture.
- 1/2 tsp baking soda: Gives the cake a gentle lift without compromising its characteristic density.
- 1 cup buttermilk: Adds moisture and a subtle tang that enhances the lime flavor.
- 1/4 cup lime juice: The star ingredient that infuses the cake with fresh, bright citrus notes.
- 1 tsp lime zest: Intensifies the lime aroma and adds a pleasant texture.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to ensure that the cake releases easily once baked. This prep step sets you up for a smooth baking experience and a perfectly shaped cake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This process is essential because it incorporates air into the batter, giving your pound cake a tender crumb despite its dense nature.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Adding them gradually ensures the mixture stays smooth and well combined, which is key to avoiding a dense, uneven texture.
Step 4: Mix Dry Ingredients with Buttermilk
Combine the flour and baking soda in a separate bowl. Then, add these dry ingredients alternately with the buttermilk to the creamed mixture. The buttermilk lends moisture and a slight tang, complementing the lime beautifully and keeping the cake wonderfully moist.
Step 5: Incorporate Lime Juice and Zest
Stir in the lime juice and zest to the batter. This is where the cake truly comes alive with that distinctive Key Lime punch, infusing every bite with fresh citrus brightness that’s simply irresistible.
Step 6: Transfer Batter to Pan
Pour the luscious batter evenly into your prepared tube pan, making sure it’s smooth on top to promote even baking.
Step 7: Bake to Perfection
Bake for 60 to 70 minutes. To check if it’s ready, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs clinging to it. The careful baking time ensures the cake is cooked through while retaining moisture.
Step 8: Cool Before Serving
Let the cake cool inside the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Cooling helps the cake set, making it easier to slice and enhancing the flavors as they develop.
How to Serve Key Lime Pound Cake Recipe
Garnishes
To elevate your Key Lime Pound Cake Recipe, consider garnishing with whipped cream and a few thin lime slices or zest curls for a fresh, elegant touch. A dusting of powdered sugar can also add a delicate sweetness and visual appeal without overpowering the lime flavor.
Side Dishes
This cake pairs beautifully with light, refreshing sides. A scoop of vanilla ice cream or a dollop of Greek yogurt can cool the palate, while fresh berries like raspberries or blueberries add a natural sweetness and vibrant color contrast.
Creative Ways to Present
For a fun twist, serve slices of this Key Lime Pound Cake Recipe alongside a cup of iced green tea or sparkling water with a lime wedge. You can also drizzle a simple lime glaze over the top or create small individual mini pound cakes using muffin tins for a party-friendly presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. Keeping it properly covered prevents the cake from drying out and maintains its moist texture and fresh lime flavor.
Freezing
You can freeze slices of your Key Lime Pound Cake Recipe by wrapping them individually in plastic wrap and then placing them in an airtight container or freezer bag. Frozen cake can last for up to 3 months and thaws quickly at room temperature, making it perfect for future cravings.
Reheating
To bring back that just-baked softness, reheat cake slices gently in the microwave for 15-20 seconds or warm them in a low oven (around 300°F / 150°C) for about 10 minutes. Reheating refreshes the buttery texture and intensifies the lime aroma.
FAQs
Can I use regular milk instead of buttermilk in the Key Lime Pound Cake Recipe?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake and balance the lime flavor. Just let the mixture sit for 5 minutes before using.
Is it necessary to use lime zest if I already have lime juice?
Yes, lime zest contains essential oils that offer a more concentrated and fragrant lime flavor, which complements the juice perfectly and adds a subtle texture to the cake.
Can this recipe be made gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend designed for cakes. Keep an eye on the texture, as gluten-free batters can behave differently—adding a bit more moisture may help.
How do I know when my Key Lime Pound Cake is done baking?
Use the toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs stuck to it, your cake is perfectly baked. Avoid overbaking to keep it moist.
Can I add a glaze to the Key Lime Pound Cake Recipe?
Yes! A simple glaze made from powdered sugar and lime juice enhances both the look and taste. Drizzle it over the cooled cake for an extra burst of citrusy sweetness and a shiny finish.
Final Thoughts
This Key Lime Pound Cake Recipe is one of those delightful desserts that manages to feel both nostalgic and refreshingly new. It’s a perfect showstopper whether you’re baking for a casual weekend treat or a celebration. Once you try it, you’ll understand why this cake holds such a special place in my heart. Go ahead, bake it, share it, and most importantly, enjoy every luscious bite!
Print
Key Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pound Cake is a luscious, moist dessert bursting with the fresh, tangy flavors of key lime juice and zest. With a tender crumb and the richness of butter and buttermilk, this classic pound cake recipe offers a delightful balance of sweetness and citrus brightness, perfect for any occasion or a refreshing treat any time of year.
Ingredients
Buttercream Mixture
- 1 cup butter, softened
- 2 cups sugar
Wet Ingredients
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan to ensure the cake doesn’t stick and bakes evenly.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, creating a smooth base for your cake batter.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a consistent texture.
- Mix dry ingredients and wet alternately: Combine the all-purpose flour and baking soda in a separate bowl. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, mixing well after each addition to keep the batter smooth and even.
- Add lime flavor: Stir in the fresh lime juice and lime zest, infusing the batter with the signature tart and aromatic key lime flavor.
- Pour batter into pan: Transfer the batter into the prepared tube pan, spreading it evenly to promote uniform baking.
- Bake the cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool for 10 minutes in the pan, then carefully remove it and transfer it to a wire rack to cool completely before serving.
Notes
- Make sure your butter is softened to room temperature for easier creaming with sugar.
- If key limes are unavailable, you can substitute with regular lime juice, though the flavor will be slightly different.
- Check the cake at 60 minutes, but if needed, extend baking time slightly until the toothpick test is clean.
- Allow the cake to cool completely before slicing to maintain its structure and moistness.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
