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Moist and tangy key lime pound cake with a vibrant lime glaze

Key Lime Pound Cake

A moist and tangy key lime pound cake that redefines dessert priorities. Perfectly balanced with a citrus glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Measured accurately.
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened Fancy butter = better crumb.
  • 1 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 0.25 cups key lime juice Use fresh if possible.
  • 1 teaspoon vanilla extract
  • 0.25 cups milk Add gradually.
  • 1 Zest of 1 lime
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons key lime juice
  • 1 lime zest for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then blend in key lime juice and vanilla.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in lime zest.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing
  1. For the glaze, mix powdered sugar and key lime juice until smooth, then drizzle over the cooled cake.
  2. Garnish with lime zest.

Notes

Use fresh key lime juice for the best flavor; bottled is acceptable in a pinch. Always balance the lime zest in the batter to avoid overwhelming the cake.