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.
Course Dessert
Cuisine American/Southern
Keyword baked, cake, pound cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 563kcal
Author Paula Jones



  • 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


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


  • 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.


Recipe from Paula 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.


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