Some cakes are fussy. This key lime pound cake isn’t one of them. It leans on a short list of ingredients, a steady low oven, and a simple glaze that tastes like key lime pie without all the steps. If you can soften butter, crack eggs, and stir, you’re already most of the way there.
I like this recipe for days when I want a dessert that feels special but doesn’t ask for complicated decorating or multiple layers. You bake it in one bundt pan, cool it, whisk together a quick key lime cream cheese glaze, and you’re done. It slices cleanly, keeps well, and works just as nicely for a casual weekend dinner as it does for a small celebration.
If you’re new to baking, this is a good “practice” recipe too. You’ll learn how room-temperature ingredients behave, what a properly creamed batter should look like, and how to tell when a pound cake is baked through. Follow the steps, don’t rush the creaming time, and you’ll get a moist, dense, citrusy cake with a bright finish from the glaze.
Cozy Up with Homemade Key Lime Pound Cake with Key Lime Glaze
Your Ingredient Checklist
- 1 1/2 cups unsalted butter, room temperature
- 2 tablespoons shortening or neutral oil
- 8 ounces cream cheese, room temperature
- 2 3/4 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups plus 1 tablespoon sifted cake flour
- 1/2 teaspoon salt
- 4 teaspoons key lime zest (from fresh key limes if possible)
- 2 1/2 tablespoons key lime juice
- 1 teaspoon vanilla extract
For the Key Lime Glaze
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon key lime juice
- 1 teaspoon vanilla extract
The Updated Method
- Prep your pan and oven. Set your oven to 325°F (160°C). While it heats, generously coat a 12-cup bundt pan with non-stick baking spray, making sure to get into all the creases so the cake releases cleanly.
- Cream the butter, shortening, and cream cheese. In a large mixing bowl, add the softened butter, shortening (or oil), and cream cheese. Beat on high speed for about 2 minutes until the mixture looks smooth and well combined.
- Add the sugar and create a fluffy base. With the mixer on high, slowly pour in the granulated sugar. Continue beating for about 7 minutes, until the mixture becomes very pale and fluffy. Don’t cut this time short—this step helps the cake rise and stay tender.
- Mix in the eggs one at a time. Turn the mixer to medium-low. Add one egg, mix until it disappears, then add the next. Scrape down the sides and bottom of the bowl a couple of times to make sure everything is evenly combined.
- Add the dry ingredients and flavorings gently. Switch the mixer to its lowest speed. Add the sifted cake flour in two batches, mixing just until you no longer see streaks of flour. Sprinkle in the salt, key lime zest, and key lime juice. Mix briefly until combined. Stop as soon as the batter is smooth to avoid overmixing.
- Finish with vanilla. Pour in the vanilla extract and give the batter one last short mix. Scrape the bowl again to make sure no thick batter is hiding at the bottom.
- Fill the pan and bake. Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release any large air bubbles. Bake for 1 hour 15 minutes to 1 hour 25 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top springs back lightly when touched.
- Cool and unmold. Place the hot pan on a wire rack and let the cake cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Lift the pan off slowly. Let the cake cool completely—at least 1 hour—until it feels cool to the touch before glazing.
- Make the key lime glaze. In a medium bowl, add the softened cream cheese for the glaze. Beat or whisk until smooth, then gradually mix in the powdered sugar. Add the milk, key lime juice, and vanilla extract and whisk until the glaze is smooth and pourable. If it’s too thick, add milk a teaspoon at a time; if it’s too thin, sift in a bit more powdered sugar.
- Glaze and serve. Once the cake is completely cool, slowly pour the glaze over the top, letting it drip down the sides. The glaze contains cream cheese, so refrigerate any leftover cake. Slice and serve chilled or at cool room temperature.
Room-Temperature Dairy Matters
Using room-temperature butter, cream cheese, and eggs is one of the most important steps in this key lime pound cake. When the dairy is soft, it blends smoothly and traps tiny air pockets as you beat it with sugar. That’s what gives the cake its fine, tender crumb. If your butter or cream cheese is still firm, you’ll end up with lumps and an uneven texture. To keep it simple, pull everything out of the fridge 45–60 minutes before you start. If you forget, cut the butter and cream cheese into small cubes so they soften faster, and place the eggs (still in their shells) in a bowl of lukewarm water for 10–15 minutes. Never melt the butter; it should be soft but still hold its shape.
Getting Strong Lime Flavor
Key lime flavor comes from two places here: the zest and the juice. The zest brings a fragrant, almost floral citrus note, while the juice adds that tart, bright edge. For the best result, use fresh key limes and zest them before juicing, so you don’t struggle with slippery peels. Always avoid the white pith under the green skin, as it tastes bitter. If you want a stronger lime kick, add an extra teaspoon of zest to the batter or bump the glaze with another teaspoon of juice. Just don’t overdo the juice in the cake itself—too much liquid can make the crumb dense and heavy. For consistent flavor, stir the zest in gently but thoroughly so it’s evenly scattered through the batter.
Storing and Serving Tips
This cake is rich and moist, which makes it hold up well for a few days if stored properly. Because the glaze is cream-cheese based, keep the cake in an airtight container in the refrigerator. It will stay fresh for about 4 days. For the best texture, slice what you need and let it sit at room temperature for 15–20 minutes before serving, so the crumb softens slightly. If you’d like to make it ahead, you can bake the cake a day in advance, cool it completely, wrap it tightly, and refrigerate it unglazed. Add the key lime glaze a few hours before serving. To freeze, wrap slices individually and freeze for up to 2 months, then thaw overnight in the fridge. Always glaze after thawing for the cleanest look.
Curious About This Recipe? Read On
Can I use regular limes instead of key limes?
Yes, you can swap regular Persian limes if key limes aren’t available. The flavor will be slightly different—less sharp and a bit less aromatic—but still very good. Use the same amounts of zest and juice. If you want to nudge the flavor closer to key lime, add an extra 1/2 teaspoon of zest to the batter. Just remember, taste the glaze as you go; you can always add a little more lime juice, but you can’t take it out once it’s too tart.
Why is my pound cake dense or gummy in the center?
A slightly dense texture is normal for pound cake, but it shouldn’t be gummy or underdone. This often happens when the cake is pulled from the oven too early or the batter was overmixed after adding the flour. To avoid this, always bake until a toothpick comes out clean from the deepest part of the cake, not just the edges. Also, mix in the flour on low speed and stop as soon as it disappears. Cutting the cake before it’s fully cooled can also make the center feel heavy, so allow enough cooling time.
Can I make this in a different pan if I don’t have a bundt pan?
You can bake this batter in two standard loaf pans or a large tube pan instead of a bundt pan. If using loaf pans, start checking for doneness around 55–60 minutes, since the batter will be spread differently and may bake faster. Line the pans with parchment and grease well to prevent sticking. Fill each pan only about two-thirds full to avoid overflow. The bake time may vary, so rely on visual cues and the toothpick test rather than the clock alone.
How can I reduce the sweetness without ruining the texture?
Pound cakes are naturally sweet, but you can make small adjustments. Avoid cutting too much sugar in the cake itself, or you’ll affect moisture and structure. Instead, focus on the glaze. Use 1 1/2 cups powdered sugar instead of 2 cups and add a bit more key lime juice and milk to reach a pourable consistency. You can also drizzle a thinner layer of glaze rather than using it all. Taste as you mix and stop adding sugar once the glaze is sweet enough for you but still thick enough to coat the cake.
Key Lime Pound Cake With Key Lime Glaze
Equipment
- 12-cup bundt pan
- stand mixer or electric hand mixer
- wire rack
- Mixing bowls
- rubber spatula
Ingredients
For the Cake:
- 1 1/2 cups unsalted butter room temperature
- 2 tablespoons shortening or neutral oil
- 8 ounces cream cheese room temperature
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1 tablespoon sifted cake flour
- 1/2 teaspoon salt
- 4 teaspoons key lime zest
- 2 1/2 tablespoons key lime juice
- 1 teaspoon vanilla extract
For the Glaze:
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon key lime juice
- 1 teaspoon vanilla extract
Instructions
- Assemble your ingredients and equipment: a 12-cup bundt pan, mixer, mixing bowls, spatula, and a wire rack.
For the Cake:
- Preheat the oven to 325°F (165°C). Generously coat a 12-cup bundt pan with nonstick baking spray and set aside.
- In the bowl of a mixer, beat the butter, shortening (or oil), and cream cheese on high for about 2 minutes until combined and smooth. Gradually add the granulated sugar while continuing to beat on high for about 7 minutes, until the mixture lightens in color and becomes fluffy.
- Add the eggs one at a time, beating briefly after each addition and scraping down the bowl as needed so everything is evenly incorporated.
- Reduce the mixer to its lowest speed and add the sifted cake flour in two portions. Once the flour is mostly incorporated, add the salt, key lime zest, and key lime juice, mixing just until blended—avoid overmixing to keep the cake tender.
- Stir in the vanilla extract, scrape the sides and bottom of the bowl, and mix briefly to ensure a uniform batter.
- Pour the batter into the prepared bundt pan, smoothing the top. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest in the pan on a wire rack for 10 minutes. Invert the pan onto a serving plate or rack and let the cake cool for at least one hour, or until it is cool to the touch.
For the Glaze:
- In a bowl, beat the room-temperature cream cheese with the powdered sugar, milk, vanilla extract, and key lime juice until the glaze is smooth and lump-free. If the glaze is too thick, add a little more milk to reach a pourable consistency.
- When the cake has fully cooled, pour the glaze evenly over the top and let it set. Note: the cream cheese glaze should be refrigerated, so store the finished cake in the refrigerator if not serving immediately.