Key Lime Pound Cake Recipe from Barbara Bakes (2024)

Published by Melissa on June 7, 2019 | Updated March 2, 2024 | 150 Comments

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A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

Key Lime Pound Cake Recipe from Barbara Bakes (1)

This recipeI originally shared as part of a virtual progressive dinner – of course I brought the dessert.This cake has become one of my most popular cake recipes and if you missed it the first time around, you’ll definitely want to give it a try.

The recipe uses bothbutter and shortening inthe batter. I thought about changing the recipe and using all butter, but decided not to because shortening creates higher, lighter-textured baked goods, while the butter adds great flavor. So I knew a combination would give methe best of both worlds.

Key Lime Pound Cake Recipe from Barbara Bakes (2)

When I’m baking with shortening I love using the Crisco Baking Sticks. It makes measuring shortening so much easier. My cakes stuck to the pan little bit, so I used my thin, flexible icing spatula to loosen the edges. They looked a little ragged when I took them out of the pan, but after adding the glaze, they were gorgeous – so don’t be discourage if your cakes are perfect.

Key Lime Pound Cake Recipe from Barbara Bakes (3)

I did however, make several changes to the recipe, including adjusting it for my high altitude, and baking it in two half sized bundt pans instead of a 12 cup tube pan. Unless I’m serving a crowd, I prefer twosmall bundts so I can serve one now and put onein the freezer for later.

The cake has a mild key lime flavor, but the tart glaze gives it a great burst of lime flavor. It’s a sweet, moist pound cake, but not quiteasdense as most pound cakes, which made it feel like you’re eating a little lighter.

Key Lime Pound Cake Recipe from Barbara Bakes (4)

I served the cakethe way they served it on Southern Living with a dollop of whipped cream and a slice of lime.

Check out the video to see just how easy this popular Key Lime Pound Cake is to make.

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4.41 from 449 votes

Key Lime Pound Cake

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Additional Time10 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Cakes

Keyword: baking, cake, fruit

Servings: 16 servings

Author: Barbara Schieving

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder*
¼ teaspoon salt
1 cup unsalted butter softened
½ cup shortening
3 cups sugar*
6 large eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
¼ cup fresh Key lime juice

Glaze

1 ½ cups powdered sugar
3 tablespoons fresh Key lime juice
½ teaspoon vanilla extract

Instructions

Preheat oven to 325°. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer, beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended.
Add flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Mix in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. (I used two 6-cup bundt pans.)
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. (Bake half size Bundts for 50–55 minutes.) Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Prepare Key Lime Glaze by whisking together powdered sugar, 3 tablespoons fresh Key lime juice, and ½ teaspoon vanilla until smooth. Immediately brush or drizzle over top and sides of cake. Cool completely before serving.

Video

Notes

*I used 2 ¾ cups sugar and ¼ teaspoon baking powder to adjust for my high altitude.

Adapted from Southern Living.

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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Donna
June 12, 2023 at 5:27 am

I’ve not made this yet, but was wondering if I could substitute bottled Nelli & Joe’s bottled key lime juice instead of fresh lime juice? Thank you!
Reply
- Melissa Griffiths
  June 15, 2023 at 2:32 pm
  
  Should work just fine!
  Reply
Janet
April 11, 2023 at 7:39 pm

I want to make 1 large cake – I have both a bundt and a tube pan, which one should I use? Thank you!
Reply
ruth Green
August 05, 2022 at 8:20 pm

I have made this cake at least 10 times and it always falls about an inch while cooling. I bake pound cakes all the time and they never fall just this one. I follow the recipe exactly every time, and have checked the temp of my oven and everything checks out. What am I doing wrong?
Reply
Nancy Stewart
May 30, 2022 at 4:25 am

Excellent cake, used buttermilk instead of milk. Good texture. Loved the icing.
Reply
- Barbara Schieving
  May 30, 2022 at 5:03 am
  
  THanks Nancy! Sounds like a great way to change it up.
  Reply
Kelly
April 19, 2022 at 8:13 am

Credit & much respect given to you for acknowledging this recipe is from Southern Living and not your own creation.
It irritates me when somebody posts a recipe and claims it’s their own creation. I’ve just come across this same recipe, word for word, and she claims it’s her own recipe. 😠 Why do that? Give credit where it’s due.
I’m making this cake AND your coconut and lime cake this weekend for a fundraiser for our local animal rescues.
Reply
- Barbara Schieving
  April 19, 2022 at 10:13 am
  
  Thanks Kelly – how nice to make them for a wonderful cause.
  Reply
Gloria
February 11, 2022 at 9:01 am

Can I use lime juice ?
Reply
- Barbara Schieving
  February 11, 2022 at 6:32 pm
  
  Hi Gloria – I prefer using half lemon juice and half lime juice if I don’t have key limes. Enjoy!
  Reply
Beverly Villarreal
September 03, 2021 at 7:07 pm

I just made your cake as written. No problems, except the glaze did not turn out white as I expected it to. What did I do wrong?
Reply
- Barbara Schieving
  September 04, 2021 at 8:23 am
  
  Hi Beverly – did you add more vanilla? You can get clear vanilla for a whiter color. Was you glaze a little too thin and needed more powdered sugar?
  Reply
Audrey
July 11, 2021 at 8:55 pm

I was thinking of baking this cake with gluten free flour and in wedding cake pans, would this work?
Reply
See Also
Easy Turkey Pot Pie Recipe with leftover turkey - Crazy for Crust
- Barbara Schieving
  July 12, 2021 at 5:22 am
  
  Hi Audrey – I’m sorry I don’t have any experience baking it with gluten free flour in round pans. I assume if you use a gluten free flour mix that is specifically made for baking it would work well. Let me know if you try it how it goes.
  Reply
- Kathy Ziegler Chalhoub
  July 08, 2022 at 8:12 am
  
  Should the cake cool before icing?
  Reply
Carole
June 28, 2021 at 8:42 pm

I made the Key Lime Pound cake it came out
Beautiful soft and fluffy inside.. I can’t wait to
Share it tomorrow with my friends
Reply
- Barbara Schieving
  June 29, 2021 at 6:08 am
  
  Thanks Carole! It’s always a hit with my friends. I’m sure it will be with yours too.
  Reply
Delilah
May 21, 2021 at 8:57 am

I have made this cake so many times and everyone loves it and asks for the recipe. The next time I make it which will be in a couple of days I would like to use lemon juice and lemon zest. Do you think the cake will be as good as it is when using lime juice?
Reply
- Barbara Schieving
  May 21, 2021 at 10:30 am
  
  Thanks Delilah! So nice to hear you love the recipe and have made it many times. Yes, I think it would be delicious with lemon juice and lemon zest as well. Let me know after you make it which version you like better.
  Reply
Karen
May 04, 2021 at 9:51 am

I am anxious to try your Key Lime Pound Cake recipe.
My question is, did you use butter flavored Crisco or plain?
Reply
- Barbara Schieving
  May 05, 2021 at 10:18 am
  
  Hi Karen – I always use butter-flavored Crisco. Enjoy!
  Reply
Donna
February 13, 2021 at 7:57 pm

I like the finished cake but the taste of lime is too timid for me
Reply
- Barbara Schieving
  February 14, 2021 at 6:13 am
  
  Glad you enjoyed the cake. You can add more lime zest for a stronger lime flavor.
  Reply
Juanita Hurt
February 11, 2021 at 10:23 pm

I made this cake tonight. Our substituted fresh orange juice and orange zest. Also I used the juice and zest in the icing. My cake turned out wonderful. Thank you for the recipe!
Reply
- Barbara Schieving
  February 11, 2021 at 10:29 pm
  
  What a delicious way to change it up. Thanks for sharing Juanita!
  Reply
Sonia
February 07, 2021 at 11:18 am

1. I’m lactose intolerant, so I’m wondering will Lactaid milk or almond milk work.
2. Is there anyway to alleviate the shortening. I can’t imagine cooking with it, have in 20yrs
Reply
- Sonia
  February 07, 2021 at 11:19 am
  
  Typo. I have not cooked with or bought shortening in over 20yrs
  Reply
  - Tiffany
    April 22, 2021 at 4:30 pm
    
    I use a parkay/blue bonnet-like stick in all my pound cakes in place of shortening.
    Reply
- Barbara Schieving
  February 07, 2021 at 11:47 am
  
  Hi Sonia – I haven’t tried it, but you should be able to sub all butter and either Lactaid or almond milk with no other changes. Enjoy!
  Reply
Carolyn Miller
February 01, 2021 at 12:59 pm

I would need to make it gluten free. Can you help me?
Reply
- Barbara Schieving
  February 01, 2021 at 1:13 pm
  
  Hi Carolyn – you should be able to substitute a gluten-free flour mix for the flour. Here’s a good article about which ones to choose https://www.thekitchn.com/best-gluten-free-flours-261891
  Reply
Deborah
December 06, 2020 at 7:04 pm

I made this today. Followed the instructions as written. It was delightful. My family loved it and even my daughter who said she isn’t a fan of Key Lime at two slices! I topped it with whipped cream and fresh raspberries. I will definitely make it again. Thanks for the recipe!
Reply
- Barbara Schieving
  December 06, 2020 at 7:09 pm
  
  What a delicious way to serve it. Glad it was a hit. Thanks Deborah!
  Reply
Tamara Folsom
November 08, 2020 at 10:38 am

Hi. Can I use cake flour with same measurements? Also, will using a 1/3 c of lime juice make cake to wet and too tangy?
Reply
- Barbara Schieving
  November 08, 2020 at 11:41 am
  
  Hi Tamara – you’ll need to use more cake flour – here’s conversion info https://www.cookinglight.com/cooking-101/essential-ingredients/all-purpose-flour-vs-cake-flour-whats-the-difference I don’t think using 1/3 cup lime juice will make a significant difference.
  Reply
Khrisna Morgan
October 02, 2020 at 11:23 am

I made this for my boyfriend cause I don’t wanna make key lime pie and it did not disappoint. It was moist and delicious i always add a little more key lime shavings to the recipe to give it that extra taste and I like sprinkling the key lime shavings on top. I had two pieces of cake out for me and my Boyfriend and I looked over he ate both of them so i recently just made another one lol
Reply
- Barbara Schieving
  October 02, 2020 at 11:27 am
  
  Hi Khrisna – I love that he ate both pieces lol. I guess that says it all. Thanks for sharing your tweaks and the fun story.
  Reply
Delilah
July 19, 2020 at 8:39 pm

I first made this cake about a year ago for a neighborhood party and won 1st place. Now it is requested anytime zi need to bring a dessert to a neighborhood get together. I need to make on in a couple of days. How long should I bake the cake in a 6 cup bundt cake pan? I want to make 2, 1 for a neighbor recovering from surgery and I for us.
Reply
- Barbara Schieving
  July 20, 2020 at 3:14 am
  
  Hi Delilah – How fun that it’s become a neighborhood favorite. I love making 6 cup bundts and keeping one and sharing one. Bake half-size (6 cups) Bundts for 50–55 minutes.
  Reply
Khrisna Morgan
June 21, 2020 at 8:28 pm

I loved this recipe!! My cake came out amazing!! It tasted so good everyone loved it! It wasn’t to sweet the glaze was great! I added some grated lime peel to the glaze and it added a good flavor I loved it!!
Reply
- Barbara Schieving
  June 21, 2020 at 9:33 pm
  
  Thanks Khrisna! So glad it was a hit. Sounds like a delicious addition.
  Reply

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Key Lime Pound Cake Recipe from Barbara Bakes (2024)

FAQs

What makes a pound cake more dense? ›

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

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What is pound cake formula? ›

To make a pound cake, you will need the following ingredients measured in grams: 225 grams of unsalted butter, 225 grams of granulated sugar, 225 grams of all-purpose flour, 4 large eggs (approximately 200 grams), 1 teaspoon of vanilla extract, and a pinch of salt.

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Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

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How to Bake Your Cakes to Light and Fluffy Perfection

Don't Overmix Your Batter.
Measure Ingredients Properly.
Use the Right Bakeware (and Prep Them Correctly)
Temperature Is Key.
Cake Troubleshooting Guide.

Jul 10, 2022

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The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

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"Gently" is key here; overmixing with a heavy hand will cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough cake.

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Maillard reaction: The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars when exposed to heat. It leads to browning and the development of complex flavors. As a cake bakes, the Maillard reaction can occur in the interior, resulting in the brown color.

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Add 2 extra egg yolks. ...
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Key Lime Pound Cake Recipe from Barbara Bakes (2024)

Key Lime Pound Cake

Ingredients

Glaze

Instructions

Video

Notes

About Melissa & Barbara

Reader Interactions

Comments

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FAQs

What makes a pound cake more dense? ›

What happens if you don't preheat the oven before baking? ›

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