This Key Lime Pound Cake bursts with tangy citrus flavor, transforming the classic Southern dessert with bright Key lime zest and juice in both cake and glaze. It manages a near-perfect balance between dense, buttery richness and airy texture, with a silky, tart icing that enhances every bite. Simple to prepare with everyday ingredients and ready in under three hours, it’s a stunning yet approachable dessert. Perfect for summer gatherings—or anytime you want a taste of the tropics—this cake delights with its refreshing zing and warm, nostalgic comfort.
Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs, room temperature
3 cups all‑purpose flour
½ tsp baking powder
⅛ tsp kosher salt
1 cup whole milk
1 tsp vanilla extract
1 tsp lime zest
¼ cup fresh Key lime juice (sub regular lime if unavailable)
Glaze:
1 cup powdered sugar
2 Tbsp Key lime juice
½ tsp vanilla extract
Prep: Preheat oven to 325 °F. Grease and flour a 10‑inch tube or Bundt pan.
Cream fats & sugar: Beat butter and shortening until creamy. Gradually add sugar; beat until light and fluffy (~3–4 min).
Add eggs: Mix in eggs one at a time, blending well after each addition.
Alternate dry & wet: Whisk flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour blend. Stir in vanilla, zest, and lime juice.
Bake: Pour batter into pan. Bake 1 hr 15 min–1 hr 20 min, or until a toothpick comes out clean. Cool in pan 10–15 minutes, then turn out onto rack.
Glaze: Whisk together powdered sugar, key lime juice, and vanilla until smooth.
Finish: Brush glaze over warm cake, allowing it to drip down sides. Cool completely before slicing.
Calories: ~683 kcal
Total Fat: ~34 g
Saturated Fat: ~17 g
Cholesterol: ~161 mg
Sodium: ~90 mg
Carbohydrates: ~90 g
Dietary Fiber: ~1 g
Sugars: ~61 g
Protein: ~7 g