Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

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Scratch made Key Lime Pound Cake Recipe with Key Lime Glaze is a wonderfully tart and sweet pound cake. It’s moist with a fine crumb and dense texture characteristic of pound cakes. It’s a delicious twist to a traditional Southern pound cake recipe. This is the perfect cake for spring and summer!

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Scratch made Key Lime Pound Cake Recipe with Key Lime Glaze - A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze.

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

Nothing beats the rich, buttery flavor of a homemade pound cake and Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is no exception. Give your traditional pound cake recipe a break and try this one. It’s full of bright citrus flavor that you’re sure to love. One bite and you’ll be reminded of that favorite beach destination!

Until now, I’ve made somewhat traditional Pound Cake recipes in my series for testing Pound Cakes. (You can get every pound cake reicpe here.) I shared Whipping Cream Pound CakeCream Cheese Pound Cake, and Sour Cream Pound Cake. Today I’m sharing a unique, but equally as good pound cake.

Scratch made Key Lime Pound Cake Recipe with Key Lime Glaze - This easy pound cake recipe is filled with the bold, citrus taste of key limes!

Tips

  1. When it comes to measuring flour, a cup is not always a cup. Sifting is a must. Please read this post on how to correctly measure flour.
  2. This pound cake is dense and moist. The batter is thick and it takes a long time to bake. I baked it at 325 degrees F for 1 hour and 30 minutes. That low, slow baking makes this pound cake ‘crusty’ on the outside and with a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
  3. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy. This is a must.
  4. Also, add the eggs one at a time. You may want to dump them all in at once but resist the urge.
  5. Finally, allow the cake to cool at least 20 to 30 minutes in the pan before inverting it onto a platter.

Scratch-made Key Lime Pound Cake

Scratch-made Key Lime Pound Cake Recipe with Key Lime Glaze - zesty key lime pairs nicely with the sweetness of this pound cake.

How do you make a pound cake?

  1. One of the most important tips is to Calibrate your oven.
  2. Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
  3. Next, mix in the room temperature eggs one at a time until they disappear into the batter.
  4. The next step is to add the room temperature milk alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
  5. Pour the batter into a well greased baking pan and bake until cooked through.

Scratch-made Key Lime Pound Cake Recipe with Key Lime Glaze is light, tender, buttery and delicious!

More pound cakes you’re sure to like

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

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Scratch-made Key Lime Pound Cake Recipe with Key Lime Glaze

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is a bright and moist pound cake that is sure to please your palate. Full of flavor, this dessert is great for entertaining.
Author: Paula
4.82 from 54 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings
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Ingredients

FOR THE CAKE

  • 1 cup butter at room temperature no substitutions
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour sifted (read my tips on how to correctly measure flour)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup whole milk 1% or 2% may be used, but cake will not be as rich
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoon Key lime zest regular limes can be used
  • 1/3 cup fresh Key lime juice regular limes can be used

KEY LIME GLAZE

  • 1 and 1/2 cups confectioners' sugar sift before measuring
  • 3 tablespoons fresh Key lime juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10-inch (12 cup) tube or bundt pan.
  • Cream butter and shortening at medium speed with a heavy-duty mixer.
  • Gradually add sugar, beating at medium speed until light and fluffy.
  • Add eggs, one at a time. Beat just until blended after each addition.
  • Stir together flour, baking powder, and salt.
  • Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
  • Beat at low speed until just blended after each addition.
  • Stir in vanilla, lime zest, and lime juice.
  • Spoon batter into prepared pan.
  • Bake at 325 degrees for 1 hour 25 to 30 minutes.
  • Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
  • Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
  • While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
  • Store on countertop for 3 days or in refrigerator up to 7 days.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 563kcal | Carbohydrates: 75g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 200mg | Potassium: 112mg | Sugar: 51g | Vitamin A: 625IU | Calcium: 52mg | Iron: 1.9mg
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

 

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63 Comments

  1. I am planning to make this cake soon- I would like to know if I can use this recipe but make it marbled like the coconut key lime pound cake . Thanks!

    1. Hey Donna, I’m just seeing this comment. Yes, it can be marbled. I love the texture of this pound cake.

  2. Where did you get key limes and key lime juice. Are they usually at the grocery store like H‑E‑B or Kroger. Key limes in the vegetable dept. and key lime juice in the juice section of the grocery store.

    1. They’re harder to find this time of year, but I do get them at either Kroger or WalMart. When I can’t find Key Limes I use regular limes as it’s better than canned juice.

  3. DELISH recipe, However I followed the recipe exactly, and for some reason it had a large gummy ring around the middle of the cake. I’m sure it’s something I did or did not do correctly. If this has happened to anyone else, please share how you resolved it. This cake is sooooooo good, which is why I need to perfect it!. Thanks so much for a delicious recipe.

  4. 5 stars
    This is the best Key Lime Pound with the icing. I have made it several times and it is delicious and my family is crazy about it. It cooks up beautifully every time I bake it. Thank you PMC for a wonderful recipe. Getting ready to make your Lemon Pound Cake.

  5. 5 stars
    I read every little helpful hint you wrote about this cake. We absolutely loved this recipe. Super moist and definitely a keeper. I did make this in a bundt pan. It did go over the sides a bit after baking. No problem though- I just trimmed it and snacked on the crumbs. 😃

  6. 5 stars
    I made this and it was delicious!! I would like to know if it can be made in a mini-bunt cake pan (6 molds). If so, what should the cooking time be?

    1. Yes, you can, but not knowing the exact size it’s hard to say how long. I would watch and start checking every 5 minutes once the top starts to ‘brown’ a little.

  7. Just made this and I am glad I beat the butter and shortening as long as I did, did not have a bundt pan but used an angel food pan, it leaked some but the finished product is terrific, very moist, dense but lite, good flavor, and the icing is the best part, thanks.

4.82 from 54 votes (46 ratings without comment)

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