Key Lime Pound Cake with Key Lime Glaze: Bright, Buttery, and Perfectly Tangy

Introduction

Key Lime Pound Cake with Key Lime Glaze is a refreshing twist on a classic dessert, combining the rich, buttery texture of pound cake with the bright, citrusy punch of key lime. This cake is dense yet tender, with a fine crumb that soaks up the tangy glaze beautifully. It is the kind of dessert that feels elegant enough for special occasions while remaining simple enough for everyday baking. I tested this recipe using bottled key lime juice when fresh key limes were not available, and the flavor was still vibrant and authentic. The glaze adds just the right amount of sweetness and tartness, making each slice balanced and satisfying. Whether served as a dessert, afternoon treat, or with coffee, this cake delivers freshness and comfort in every bite.

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Why You’ll Love This Recipe

This recipe offers a perfect balance of rich and refreshing flavors. The pound cake is moist and buttery, while the key lime glaze adds a bright, tangy finish. It is easy to make, stores well, and slices beautifully, making it ideal for gatherings or make-ahead baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides the structure of the cake, giving it a classic pound cake crumb.

Baking powder adds a slight lift, preventing the cake from becoming too dense.

Salt enhances the citrus flavor and balances the sweetness.

Unsalted butter creates richness and contributes to the tender texture of the cake.

Granulated sugar sweetens the batter and helps achieve a soft, fine crumb.

Eggs provide structure, moisture, and richness.

Key lime juice delivers the signature tart flavor that defines the cake.

Key lime zest intensifies the citrus aroma and adds freshness.

Milk keeps the batter smooth and helps create a moist cake.

Vanilla extract rounds out the flavors and complements the citrus.

Powdered sugar forms the base of the glaze, creating a smooth, sweet finish.

Directions

Preheat the oven and grease a loaf pan thoroughly. In a bowl, whisk together flour, baking powder, and salt. In a separate mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the key lime juice, zest, milk, and vanilla extract until combined. Gradually add the dry ingredients, mixing just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before removing it from the pan.

To prepare the glaze, whisk powdered sugar with key lime juice until smooth. Drizzle the glaze over the warm cake, allowing it to soak in before slicing.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This cake serves approximately eight to ten slices. Preparation takes about 20 minutes, and baking takes around 55 minutes, making the total time roughly 1 hour and 15 minutes.

Storage/reheating

Store the cake covered at room temperature for up to two days or refrigerate for up to five days. Bring slices to room temperature before serving. Reheating is not necessary.

Variations and Customizations

This pound cake is easy to adapt. You can add coconut flakes to the batter for a tropical variation. I tested this addition, and it paired beautifully with the lime flavor.

For a stronger citrus profile, increase the amount of zest slightly. You can also bake this recipe in a bundt pan for a more decorative presentation. Replacing part of the milk with sour cream creates an even richer texture while keeping the cake moist and tender.

FAQs

Can I use regular lime juice instead of key lime?

Yes, though key lime juice provides a more authentic flavor.

Can I make this cake ahead of time?

Yes, it tastes even better the next day.

Why is my pound cake dense?

Overmixing the batter can cause density.

Can I freeze this cake?

Yes, freeze without glaze for best results.

How do I know when it is done baking?

A toothpick inserted should come out clean.

Can I double the glaze?

Yes, for extra tang and sweetness.

Should I glaze the cake warm or cool?

Warm cake absorbs glaze best.

Can I use a bundt pan?

Yes, adjust baking time accordingly.

Is bottled key lime juice acceptable?

Yes, it works very well.

What pairs well with this cake?

Fresh berries or whipped cream pair nicely.

Conclusion

Key Lime Pound Cake with Key Lime Glaze is a bright, elegant dessert that combines buttery richness with refreshing citrus flavor. Moist, tender, and perfectly balanced, this cake is ideal for both special occasions and everyday enjoyment. With its vibrant taste and simple preparation, it is a recipe you will return to whenever you crave something fresh, comforting, and timeless.

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