Introduction

If you are looking for a dessert that perfectly balances rich, buttery decadence with a sharp, refreshing citrus punch, you’ve found it. I’m Jason Griffith, and if there is one thing I’ve learned from years of developing recipes for ChefManiac, it’s that a good pound cake is the backbone of any great baker’s repertoire.

This Key Lime Pound Cake isn’t your average dry sponge. It is a dense, velvety masterpiece infused with the aromatic oils of fresh key lime zest and the unmistakable tang of real key lime juice. Whether you are hosting a summer garden party or just want a bright pick-me-up on a Tuesday afternoon, this cake delivers a slice of sunshine every single time.

Why I Love This Recipe

What makes this recipe a personal favorite of mine is the texture. By using a combination of butter and shortening, we achieve that classic, tight crumb that defines a true Southern-style pound cake, while ensuring the interior stays incredibly moist.

Unlike a standard lemon cake, key limes offer a more floral, complex acidity that cuts through the sugar beautifully. Plus, the glaze! That simple two-ingredient drizzle soaks slightly into the top of the cake, creating a sweet-and-sour “crust” that is honestly the best part of the entire experience. If you enjoy bright, fruit-forward bakes like my Chocolate Chip Banana Bread, this citrus version will be right up your alley.

Ingredients

For the Cake:

• All-Purpose Flour: 3 cups (375 g)
• Baking Powder: ½ tsp
• Salt: ½ tsp
• Unsalted Butter: 1 cup (230 g), softened to room temperature
• Shortening: ½ cup (120 ml), softened (You can substitute with more butter, but shortening adds a specific traditional texture).
• Granulated Sugar: 3 cups (600 g)
• Large Eggs: 5, room temperature
• Whole Milk: 1 cup (240 ml), room temperature
• Fresh Key Lime Juice: ¼ cup (60 ml)
• Key Lime Zest: 1 tbsp
• Vanilla Extract: 1 tsp

For the Glaze:

• Powdered Sugar: 1 cup (120 g)
• Fresh Key Lime Juice: 2–3 tbsp
• Key Lime Zest: 1 tsp

Swaps and Notes

• The Lime Factor: If you can’t find tiny Key Limes, regular Persian limes will work. However, the flavor will be slightly less “floral.” You may need to use a bit more zest to get that punchy flavor.
• Shortening vs. Butter: If you prefer an all-butter cake, simply replace the ½ cup of shortening with another ½ cup of butter. The cake will be richer but slightly less “fluffy.”
• Milk: For an even richer crumb, you can swap the whole milk for sour cream or Greek yogurt.
• Gluten-Free: A high-quality 1:1 gluten-free flour blend can be used here, though the crumb may be slightly more delicate.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 325°F (165°C). This lower temperature is crucial for pound cakes; it allows the dense batter to bake through evenly without burning the outside. Grease and flour a 10-inch Bundt or tube pan thoroughly. Don’t miss the center tube!

2. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Setting this aside ensures your leavening agents are evenly distributed.

3. Cream the Fats and Sugar

In a large mixing bowl (or stand mixer), beat the softened butter, shortening, and granulated sugar. Do this for a full 4–5 minutes on medium speed. You want it to look pale and feel light—this incorporates the air needed for the cake to rise.

4. Add Eggs Individually

Add the eggs one at a time. Beat well after each addition to ensure the emulsion doesn’t break. This is the secret to a smooth, velvety batter.

5. Combine Liquids and Solids

Reduce your mixer speed to low. Gradually alternate adding the dry flour mixture and the milk, beginning and ending with the dry ingredients. Finally, stir in the key lime juice, zest, and vanilla extract until just combined. Do not overmixhere, or the cake will become tough!

6. Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

7. Cool and Glaze

Let the cake cool in the pan for 10–15 minutes—this allows the structure to set so it doesn’t break when you flip it. Invert onto a wire rack to cool completely. While cooling, whisk the powdered sugar, lime juice, and zest together. Drizzle over the cake once it is cool to the touch.

Tips for Success

• Room Temperature Ingredients: This is non-negotiable! Cold eggs or milk will cause the butter to clump, resulting in an uneven bake.
• Zest Before You Juice: It is much easier to zest a firm, whole lime than a squeezed one.
• Don’t Rush the Creaming: The 5 minutes of beating the butter and sugar is where the “lift” comes from since we use very little baking powder.

Serving Suggestions and Pairings

This cake is a star on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of coconut gelato.

If you are looking for a refreshing drink to serve alongside a slice on a hot afternoon, I highly recommend pairing it with my Blueberry Lemonade. The berry and lime flavors complement each other beautifully. For a lighter snack pairing, try these Easy Coconut Macaroons to lean into the tropical theme.

Nutritional Information (Per Serving)

• Calories: ~420 kcal
• Servings: 12
• Prep Time: 20 minutes
• Baking Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: This cake actually stays very moist in the fridge for up to a week. Some people (myself included) prefer it cold!
• Freezing: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and then foil. It will stay fresh for up to 3 months. Thaw at room temperature before glazing.

More Recipes You Will Love

If you enjoyed this citrusy bake, check out these other favorites from the ChefManiac archives:

• Caramel Apple Pie Cookies – For a different fruit-filled treat.
• 3-Ingredient Egg Wrap – A quick savory breakfast before you start your baking marathon.

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Final Thoughts

This Key Lime Pound Cake is a testament to the fact that classic techniques produce the best results. It’s a crowd-pleaser that looks as good as it tastes. I’d love to hear how yours turned out! Did you stick to the key limes or try a lemon-lime twist?

Leave a comment below and let me know! Don’t forget to follow ChefManiac on social media for more daily recipe inspiration.