🍰 Key Lime Pound Cake
Ingredients
For the cake
1 cup (226g) unsalted butter, softened
1 ¾ cups sugar
4 large eggs, room temp
Zest of 2 key limes (or regular limes)
¼ cup fresh key lime juice
2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ cup buttermilk
1 tsp vanilla extract
For the key lime glaze
1 cup powdered sugar
2–3 tbsp fresh key lime juice
½ tsp lime zest (optional, for extra pop)
🧁 Instructions
Prep
Preheat oven to 325°F / 165°C
Grease and flour a loaf pan (or bundt pan)
Cream butter & sugar
Beat butter and sugar until light and fluffy (3–4 minutes).
Add eggs + citrus
Beat in eggs one at a time.
Mix in lime zest and juice.
Mix dry + wet
Whisk flour, baking powder, and salt.
Add dry ingredients to batter in 2–3 parts, alternating with buttermilk.
Stir in vanilla.
Bake
Pour into pan
Bake 55–65 minutes (toothpick comes out clean)
Cool Let cake cool in pan 15 minutes, then transfer to rack.
🍯 Key Lime Glaze
Whisk powdered sugar and lime juice until smooth.
Drizzle over cooled cake.
Let set 10–15 minutes before slicing.
🔥 Pro Tips
Want extra zing? Poke tiny holes in the warm cake and brush with 1–2 tbsp lime juice before glazing.
For bakery vibes: add ½ cup shredded coconut to the batter.
This cake gets even better the next day once flavors settle 😌
If you want, I can also give you:
a mini loaf version,
a dairy-free swap, or
a Key Lime Cream Cheese frosting version instead of glaze 👀
