Zesty Key Lime Cake

This key lime pound cake transforms ordinary gatherings into memorable occasions with its perfect balance of sweet cake and tangy citrus glaze. I've been making this recipe for over a decade, initially discovering it when searching for a dessert that could showcase the unique flavor of authentic Key limes from a friend's Florida vacation.

I first created this cake for my sister's summer garden party where it stole the show despite being surrounded by far fancier desserts. The guests couldn't stop commenting on how the bright lime flavor cut through the richness of the pound cake perfectly.

Ingredients

• White sugar: Provides sweetness to balance the tart lime notes. Use fine granulated for the best texture
• Unsalted butter: Creates richness and allows you to control the salt level. Make sure it's truly softened for proper creaming
• Shortening: Contributes to the cake's moist, tender crumb and helps it maintain freshness longer
• Cake flour: Delivers a lighter texture than all-purpose flour. The lower protein content makes a more delicate cake
• Key lime juice: Should be fresh when possible. Regular lime juice works but lacks the distinctive aromatic quality of true Key limes
• Lime zest: Contains essential oils that provide intense flavor. Always zest before juicing for easier handling
• Heavy cream: Adds richness and helps create that classic pound cake density and moistness
• Vanilla extract: Balances the citrus with warm notes. Use pure rather than imitation for best results
• Powdered sugar: Creates a smooth glaze without graininess. Sift it first if you notice any lumps

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F ensuring your oven has fully reached temperature before baking. Thoroughly grease every crevice of your bundt pan, then dust with flour, tapping out excess. This careful preparation ensures your cake will release cleanly after baking.

Create The Base:

Cream together sugar, butter, and shortening for a full 5 minutes until extremely light and fluffy. This extended creaming incorporates air which provides lift and creates the foundation for your cake's texture. The mixture should nearly double in volume and turn almost white.

Add Eggs Properly:

Add eggs one at a time, beating for 30 seconds after each addition. This gradual incorporation prevents the batter from curdling and ensures each egg is fully integrated before adding the next. The batter should remain smooth and glossy throughout this process.

Incorporate Wet Ingredients:

Add heavy cream, Key lime juice, lime zest, and vanilla, mixing until just combined. The batter may look slightly curdled due to the acid in the lime juice reacting with the cream, but this is normal and will smooth out once the flour is added.

Finish The Batter:

Whisk dry ingredients separately to ensure even distribution of leavening agents, then add to wet mixture in three portions, mixing gently after each addition just until no flour streaks remain. Overmixing at this stage can develop gluten and toughen your cake.

Bake To Perfection:

Pour batter into prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes, checking at the 55 minute mark by inserting a wooden skewer into the deepest part of the cake. It should come out clean or with a few moist crumbs but no wet batter.

Apply The Glaze:

While the cake is still slightly warm, whisk together glaze ingredients until completely smooth. Drizzle over the cake, allowing it to slowly cascade down the sides. The warm cake will absorb some of the glaze, creating pockets of intense lime flavor throughout.

Save

The first time I served this cake to my grandfather, he closed his eyes after taking a bite and told me it reminded him of the Key lime desserts he enjoyed during family vacations to the Florida Keys decades ago. That moment sealed this recipe as a permanent family favorite.

Storage Tips

This pound cake maintains its quality remarkably well. Store at room temperature in an airtight container for up to three days. The tight crumb structure and high fat content help it stay moist longer than most cakes. For extended storage, wrap individual slices tightly in plastic wrap then place in a freezer bag where they'll keep beautifully for up to three months. Thaw at room temperature for about an hour before serving.

Perfect Pairings

Elevate this Key lime pound cake by serving it with fresh berries, particularly raspberries or blackberries, whose sweetness creates a beautiful contrast with the tangy lime. A dollop of lightly sweetened whipped cream sprinkled with lime zest makes an elegant presentation. For a more substantial dessert, try a scoop of coconut or vanilla ice cream alongside a warm slice to create a tropical flavor profile that will transport your guests to island getaways.

Getting The Most Flavor

The secret to maximizing lime flavor lies in proper zesting technique. Use only the bright green outer layer of the lime peel, avoiding the bitter white pith beneath. A microplane grater works best for this delicate job. When juicing Key limes, which are notably smaller than regular limes, warm them slightly by rolling firmly on the counter before cutting and squeezing. This simple step helps release more juice from each fruit. For an extra flavor boost, rub the lime zest directly into the sugar before creaming with butter.

Recipe FAQs

→ Can I use regular limes instead of Key limes?

Yes, you can substitute regular limes for Key limes if needed. Regular limes are more readily available but have a slightly different flavor profile—less aromatic and a bit more tart. If using regular limes, you might want to add a touch more sugar to the glaze to balance the tartness.

→ How do I store this cake?

Store the Key Lime Pound Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature before serving.

→ Can I make this cake ahead of time?

Absolutely! This pound cake actually develops even better flavor after a day, making it perfect for advance preparation. You can bake it 1-2 days before serving and add the glaze either immediately after cooling or shortly before serving.

→ Why does the recipe call for cake flour instead of all-purpose flour?

Cake flour has a lower protein content than all-purpose flour, which produces a more tender, delicate crumb in the finished cake. This creates the signature soft texture that pound cakes are known for. If you don't have cake flour, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.

→ What can I serve with Key Lime Pound Cake?

This cake pairs beautifully with fresh berries (particularly strawberries or blueberries), a dollop of whipped cream, or a scoop of vanilla ice cream. For a more tropical presentation, serve with sliced mango or pineapple. A sprinkle of toasted coconut on top adds wonderful texture and complements the lime flavor.

→ Can I make this cake without a bundt pan?

Yes, as mentioned in the instructions, you can use two loaf pans instead of a bundt pan. You could also use a 10-inch tube pan. Adjust baking time slightly—loaf pans might require 5-10 minutes less baking time. Always test for doneness with a toothpick inserted in the center.