Key Lime Pound Cake with Citrus Glaze
A tender, moist pound cake infused with bright key lime juice and zest, finished with a smooth lime glaze drizzle. The combination of butter and shortening creates a delicate crumb structure, while fresh citrus provides sharp, refreshing flavor that cuts through the sweetness. Ideal for spring gatherings, afternoon tea, or as a dessert when you want something more sophisticated than standard cake. This version balances classic pound cake technique with tropical lime notes, making it distinctive from vanilla-only versions.
Ingredients
- 1 cup butter, at room temperature
- ½ cup shortening
- 3 cups sugar
- 6 eggs, at room temperature
- 3 cups flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest, fresh key lime
- ¼ cup fresh key lime juiceregular lime juice or lemon juice0.9citrus
acidic substitutes will alter tartness, use same volume
- 1 ½ cups powdered sugar, sifted
- 1 ½ tablespoon fresh key lime juiceregular lime juice or lemon juice0.9citrus
acidic substitutes will alter tartness, use same volume
- 1 ½ tablespoon water
- 2 teaspoon butter, melted
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 617°F.
- 2
Beat butter and shortening together until creamy.
- 3
Gradually add sugar and beat until light and fluffy.
- 4
Add eggs one at a time, beating just until blended after each addition.
- 5
Whisk flour, baking powder, and salt together.
- 6
Add flour mixture and milk alternately to butter mixture, beginning and ending with flour. Beat at low speed just until blended after each addition.
- 7
Stir in vanilla, lime zest, and lime juice.
- 8
Pour batter into greased and floured 10-inch solid tube pan.
- 9
Bake for 1 hour 15 minutes to 1 hour 20 minutes until toothpick inserted in center comes out clean.
- 10
Cool in pan on wire rack for 15 minutes.
- 11
Invert onto wire rack to cool completely.
- 12
Whisk together powdered sugar, Key lime juice, water, melted butter, and vanilla until smooth.
- 13
Transfer frosting to quart Ziploc bag, seal, snip corner, and drizzle over cooled cake.
Tips
Ensure all ingredients are at room temperature before mixing. Cold eggs and butter will prevent proper emulsification, resulting in a dense, broken crumb.
Do not overmix the batter once flour is added. Beat only until just combined to avoid developing gluten, which toughens the cake.
Use bottled Key lime juice if fresh is unavailable, but reduce slightly as bottled is more concentrated in flavor.
Good to Know
Store covered at room temperature up to 3 days, or refrigerated up to 5 days. Wrap tightly to prevent drying.
Bake cake 1 day ahead, cool completely, and wrap. Make glaze up to 4 hours before serving. Drizzle just before serving for best appearance.
Slice into 10-12 wedges. Serve at room temperature or chilled. Pairs well with tea, coffee, or lemon water.
Common Mistakes
Do not open oven door during first hour of baking to avoid sudden temperature drop causing collapse.
Do not skip cooling in pan for 15 minutes. This allows structure to set before inverting, preventing cracking.
Do not overbake. Check at 1 hour 15 minutes to prevent dry cake.
Substitutions
Dairy-Free Swaps
General Alternatives
acidic substitutes will alter tartness, use same volume
FAQ
Can I use regular limes instead of key limes?
Yes. Use the same volume of regular lime juice and zest, though flavor will be less complex and sweet. Key limes offer distinctive tartness that regular limes cannot fully replicate. Adjust sugar by 1 tablespoon if using bottled juice.
Can I freeze this cake?
Yes. Cool completely, wrap tightly in plastic wrap then foil, and freeze up to 3 months. Thaw at room temperature for 2-3 hours. Add glaze after thawing for best appearance. Unfrosted cake freezes better than glazed.
What if my batter looks curdled after adding eggs?
This happens when eggs are too cold. Pause mixing, let batter sit 5 minutes, then continue beating at low speed. Temperature mismatch causes separation. Ensure all ingredients reach room temperature next time.