Key Lime Pound Cake
*This post contains affiliate links — please see my disclosure for details*.
*This post contains affiliate links — please see my disclosure for details*
One of the first desserts I learned to make was key lime pie, using a store-bought graham cracker crust. It’s an easy beginner recipe and the sweet and tart flavor combinations were so delicious! And another classic dessert that I love is lemon pound cake. I find that the citrus really complements the richness of the cake. So today I wanted to make a little homage to those fantastic flavor combinations with a key lime pound cake!
Key lime pie as a pound cake?
If you love key lime pie like I do, you know that the standard ingredients that make up a key lime pie usually are:
- key lime juice
- sweetened condensed milk
- egg yolks
And this cake contains all of those elements, plus some key lime zest for some extra citrus flavor. The key lime juice adds just the right amount of tartness, and the sweetened condensed milk keeps it moist and lends it a distinct key lime pie flavor. Also, this pound cake bakes up easily in a loaf pan, and can be whipped up using either a hand mixer or a stand mixer. So if you’re looking for an easy weeknight dessert, look no further!
Plus! This cake is topped with a rich, tangy key lime glaze! The glaze has even more zest, juice, and sweetened condensed milk. It’s the perfect way to amp up that key lime pie flavor!
What if I can’t find key limes?
Depending on the season and where you live, you may find it difficult to find fresh key limes. No worries — you can substitute bottled key lime juice for the juice in the recipe, and regular lime zest for the zest. If you still can’t find bottled key lime juice, lime juice is a slightly different flavor, but still delicious. I’ve made this cake with regular lime juice and I loved it! Let me know if you try it that way in the comments!
Either way, definitely give this key lime pound cake a try for your next dessert idea! Happy baking!
Equipment you may need
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan. Optional: line the pan with parchment paper extending over the sides of the pan to allow for easy removal.
- In a bowl, whisk together flour and baking powder.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, cream butter and sugar on medium speed for 5 minutes until light in color and fluffy.
- Add the eggs one at a time, mixing fully before adding the next.
- Add lime zest and mix to incorporate.
- In a small bowl, mix condensed milk and lime juice together. Add to mixer bowl and beat until smooth.
- Gently fold in dry ingredients using a rubber spatula until just barely combined.
- Pour batter into prepared pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Drop the pan once from 2 inches above the countertop to eliminate air pockets.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
- For icing, whisk together all the glaze ingredients until smooth. Add more lime juice if needed for thinner consistency. Pour over cooled cake.
If you like this key lime pound cake recipe, I’ve got lots of other cake recipes for you to check out! You might especially like my Orange Rosemary Olive Oil Cake — it has a light, balanced sweetness and is so easy to make!