Moist & Tangy Key Lime Pound Cake

why make this recipe

This cake is moist, tangy, and simple to bake. It uses key lime juice and zest for a bright flavor. It is a good dessert for family meals or small gatherings.

introduction

This pound cake is easy and tastes fresh. It has a soft crumb and a bright lime glaze. If you want another version of a key lime pound cake for comparison, check this recipe guide: simple key lime pound cake notes.

how to make Moist & Tangy Key Lime Pound Cake

Make the cake in one loaf pan. Mix dry ingredients, cream butter and sugar, add eggs, then lime juice, vanilla, and zest. Fold in the dry mix and bake until a toothpick comes out clean. For tips on baking times and loaf pan sizes, you can read more here: key lime pound cake baking tips.

Ingredients :

1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1/4 cup key lime juice, 1 teaspoon vanilla extract, 1 teaspoon lime zest, Glaze: 1 cup powdered sugar, 2 tablespoons key lime juice, lime zest for garnish

Directions :

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each.
5. Stir in the key lime juice, vanilla extract, and lime zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, mix powdered sugar and key lime juice until smooth and drizzle over the cooled cake.
11. Garnish with lime zest and additional lime slices if desired.

how to serve Moist & Tangy Key Lime Pound Cake

Slice the cake after it cools and the glaze sets. Serve with a small scoop of vanilla ice cream or a dollop of whipped cream. Add extra lime slices for a fresh look.

how to store Moist & Tangy Key Lime Pound Cake

Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake well and freeze for up to 1 month. Thaw in the fridge or at room temperature before serving.

tips to make Moist & Tangy Key Lime Pound Cake

• Use room temperature eggs and butter for a smooth batter.
• Do not overmix once you add the flour. Mix until just combined.
• Check the cake at 60 minutes and then every 5 minutes until a toothpick is clean.
• Use fresh key lime juice and zest for the best flavor.

variation (if any)

• Add 1/2 cup sour cream to the batter for extra moisture.
• Substitute regular lime if you do not have key limes, but the flavor will be slightly different.
• Fold in 1/4 cup poppy seeds for a textured twist.

FAQs

Q: Can I use bottled lime juice?
A: Yes, you can, but fresh key lime juice gives a brighter flavor.

Q: Can I make mini loaves or cupcakes?
A: Yes. Reduce the bake time and check often. Mini loaves or cupcakes will bake faster.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it is done.

Q: Can I skip the glaze?
A: Yes. The cake is tasty without the glaze, but the glaze adds a bright lime finish.

Q: Can I use margarine instead of butter?
A: Butter gives better flavor and texture, but margarine can work in a pinch.

Conclusion

This Moist & Tangy Key Lime Pound Cake is easy to make and bright in flavor. For another tested version and extra photos, see Key Lime Pound Cake – Plain Chicken. For a homemade recipe with notes and tips, check Homemade Key Lime Pound Cake Recipe.

Moist & Tangy Key Lime Pound Cake

This cake is moist, tangy, and simple to bake, featuring key lime juice and zest for a bright flavor, perfect for family meals or small gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1.5 cups 1 1/2 cups all-purpose flour
• 0.5 teaspoon 1/2 teaspoon baking soda
• 0.25 teaspoon 1/4 teaspoon salt
• 0.5 cup 1/2 cup unsalted butter, softened Use room temperature
• 1 cup 1 cup granulated sugar
• 2 large 2 large eggs Use room temperature
• 0.25 cup 1/4 cup key lime juice Fresh juice recommended
• 1 teaspoon 1 teaspoon vanilla extract
• 1 teaspoon 1 teaspoon lime zest Fresh zest recommended

For the glaze

• 1 cup 1 cup powdered sugar
• 2 tablespoons 2 tablespoons key lime juice Fresh juice recommended
• lime zest for garnish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each.
5. Stir in the key lime juice, vanilla extract, and lime zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Glazing

1. For the glaze, mix powdered sugar and key lime juice until smooth and drizzle over the cooled cake.
2. Garnish with lime zest and additional lime slices if desired.

Notes

Use room temperature eggs and butter for a smooth batter. Do not overmix once you add the flour. Check the cake at 60 minutes and then every 5 minutes until a toothpick is clean. Use fresh key lime juice and zest for the best flavor. Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake well and freeze for up to 1 month.