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Key Lime Pound Cake with cream cheese is a rich, tangy, and sweet – it’s key lime pie in cake form! A moist cream cheese pound cake bursting with key lime flavor and topped with a zingy key lime glaze.
For more pound cake recipes, make my lemon cream cheese pound cake and sour cream pound cake!
Key lime pie is one of my all time favorite desserts. So much so that I have both a traditional key lime pie and key lime bars that I made last year that I still get asked to make at almost every family function.
So what better way to re-invent my fave dessert and turn it into a pound cake!? The base of the cake is a cream cheese pound cake that’s ultra rich and moist – kind of reminds me of a lemon pound cake but with more “zing”.
I love this recipe because it’s bright and summery and the key lime flavor is packed into every bite!
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients but bright, bold flavor! Between the fresh key lime juice, key lime simple syrup on top, and the tangy cream cheese glaze, the flavor of this pound cake is unmatched!
- Melt-in-your-mouth texture – the crumb is ultra-soft, velvety, and moist!
- Even better the next day - making this the perfect make ahead dessert.
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- Fresh Key Limes now these are different than Persian limes (the ones we get at the grocery store). These tiny little fruits come from South Florida and pack a sour, tangy punch that’s slightly bitter and floral forward. Pair it with the richness of the cake, and it creates a match made in heaven. We’re gonna be zesting and juicing the key limes to get that fresh, tart flavor into every bite of the cake!
- Cream Cheese gives this bundt cake its moist crumb. The tangy flavor, in conjunction with a little sour cream, plays up the key lime flavor, too.
- Salted Butter adds flavor to the batter and give the cake a nice, velvety texture.
- Cake Flour has a lower protein content than all purpose flour, resulting in a finer, softer crumb. This gives you that tender, melt-in-your-mouth texture.
- Baking Powder gives this cake a little lift so that it isn’t too dense. It’s becomes a balance between fluffy and soft but still has that traditional pound cake recipe mouthfeel. I do this with my corn pound cake too for that melt in your mouth texture.
Substitutions
- If you can’t find fresh key limes, you can simply use bottled key lime juice. You’ll still get great flavor. You can also opt to use regular limes instead – you’ll still get a wonderful flavor that’s close to the flavor of the key limes.
- Use unsalted butter if you prefer. I know that I’m in the minority when it comes to baking with salted butter, but I love the added flavor the salt provides. Customize this key lime cake recipe to your liking!
- I love a cream cheese glaze, but if you want a more simple glaze, just combine 1 1/2 cups powdered sugar and 2-4 tbsps key lime juice.
How To Make Key Lime Pound Cake
Prep: Preheat the oven to 325 degrees F. Coat a 12 or 15 cup bundt pan with nonstick baking spray. Set aside.
Add sugar and key lime zest into the bowl of a stand mixer (use lime zest if not using fresh key limes). Pinch together until the sugar becomes fragrant. Juice the key limes into a measuring cup (if using bottled key lime juice, just it set aside).
Step 1: Add in room temperature butter, cream cheese, and oil into the bowl and fit stand mixer with the paddle attachment. Mix together on medium speed for 7-8 minutes. Reduce the mixer to low speed and add the eggs one at a time, making sure to fully incorporate each egg before adding the next.
Step 2: In a separate bowl, mix together cake flour, kosher salt, and baking powder. In another small bowl, combine whole milk, key lime juice, vanilla extract, and sour cream. Add in half of the dry ingredients in the stand mixer, then add in all of the key lime juice mixture, and then the remainder of the flour mixture. Mix until just combined.
Bake, Then Frost
Step 3: Pour batter into the prepared pan and bake for 1 hour and 15-20 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the key lime simple syrup. In a small saucepan over medium heat, combine water and sugar. Mix together and boil until the sugar dissolves. Remove from heat and stir in key lime juice.
Step 4: Once the cake is finished baking, allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack. Use a pastry brush to coat the entire cake in the syrup, then let the cake cool completely.
Now make the key lime glaze – combine room temperature cream cheese and powdered sugar in a medium bowl. Use an electric hand mixer to mix together. Add in melted butter, key lime juice and zest, and vanilla extract and mix until just combined. Pour on top of the cooled cake and top with additional key lime zest for garnish.
Pro Tips
- Zest the limes prior to juicing! I very often get excited and forget to zest the limes first. It’s just easier to do prior to smashing the key limes. So don’t be like me, zest first and juice second.
- If you can’t find fresh key limes, you can use regular limes. You’ll still get that bright citrus flavor! However, if it’s a time of year where key limes aren’t in season.
- Please measure the ingredients with a kitchen scale. This may seem like an extra unnecessary step, but this method will give the best results. It prevent excess flour and liquids from being added, ensuring you get a nice tender cake.
Recipe FAQs
Absolutely! If you can’t find fresh key limes, fresh limes are the second best option, especially because I try to avoid bottled key lime juice. My motto – fresh is always best.
You can use either, whatever you have on hand. However, fresh limes will give you a better flavor.
You can store the cake at room temperature for up to 2 days in an airtight container, then place into the refrigerator to prevent spoilage.
Absolutely! Just be sure to adjust the baking times. With cupcakes and layer cakes, the baking time will be reduced significantly but still bake at 325 degrees F.
Yes! Allow the pound cake to cool completely. Do not add the cream cheese glaze on top. Cut the cake into slices, wrap with plastic wrap, and place into a ziploc bag. Freeze for up to 3 months. If the cake has already been frosted and you want to freeze leftovers, repeat the process above, however, note that the texture of the frosting will be different when thawed. Thaw in the refrigerator or at room temperature when you’re ready to eat the cake again.
More Pound Cake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Key Lime Pound Cake
Equipment
- 12 or 15-cup bundt pan
- Microplane/Zester
Ingredients
- 2 tbsp Key Lime Zest
- 2 3/4 cups Sugar
- 1 cup Salted Butter, (room temperature)
- 8 oz Cream Cheese, (room temperature)
- 2 tbsp Vegetable Oil, (or any neutral oil)
- 6 large Eggs, (room temperature)
- 1 tsp Vanilla Extract
- 3 1/4 cup Cake Flour
- 1 tsp Kosher Salt
- 1/2 tsp Baking Powder
- 1/4 cup Whole Milk, (room temperature)
- 1/4 cup Key Lime Juice
- 2 tbsp Sour Cream
Key Lime Simple Syrup
- 1/3 cup Water
- 1/3 cup Syrup
- 2 tbsp Key Lime Juice
Key Lime Cream Cheese Glaze
- 4 oz Cream Cheese, (room temperature)
- 2 1/2 cups Powdered Sugar
- 2 tbsp Salted Butter, (melted)
- 2 tbsp Key Lime Juice
- 1/2 tsp Vanilla Extract
Instructions
- Prep: Juice the key limes into a measuring cup. (if using bottled key lime juice, skip this step)
- Preheat the oven to 325 degrees F. Coat a 12 or 15 cup bundt pan with nonstick baking spray. Set aside.
- Add sugar and key lime zest into the bowl of a stand mixer (use lime zest if not using fresh key limes). Pinch together until the sugar becomes fragrant.
- Add in room temperature butter, cream cheese, and oil into the bowl and fit stand mixer with the paddle attachment. Mix together on medium speed for 7-8 minutes, scraping down the sides of the bowl half way through. Reduce mixer to low speed and begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next.
- In a separate bowl, mix together cake flour, kosher salt, and baking powder. In another bowl, combine whole milk, key lime juice, vanilla extract, and sour cream. Whisk together.
- Add in half of the dry ingredients into the batter, mix until smooth, then add in all of the key lime juice mixture, and then the remainder of the flour mixture. Mix until just combined. Scrape down the sides of the bowl and continue to mix for another 10 seconds, until smooth, ensuring that the batter is properly mixed.
- Pour batter into the prepared pan and bake for 1 hour and 15-20 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
- While the cake is baking, prepare the key lime simple syrup. In a small saucepan over medium heat, combine water and sugar. Mix together and boil until the sugar dissolves, about 5 minutes. Remove from heat and stir in key lime juice. Set aside.
- Once the cake is finished baking, allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack. Use a pastry brush to coat the entire cake in the key lime simple syrup, then let the cake cool completely.
- Now make the key lime glaze – combine room temperature cream cheese and powdered sugar in a medium bowl. Use an electric hand mixer to mix together until smooth and combined, about 30 seconds to 1 minute. Add in melted butter, key lime juice, and vanilla extract and mix until just combined. Pour on top of the cooled cake and top with additional key lime zest for garnish.
Notes
- Zest the limes prior to juicing! I very often get excited and forget to zest the limes first. It’s just easier to do prior to smashing the key limes. So don’t be like me, zest first and juice second.
- If you can’t find fresh key limes, you can use regular limes. You’ll still get that bright citrus flavor! However, if it’s a time of year where key limes aren’t in season.
- Please measure the ingredients with a kitchen scale. This may seem like an extra unnecessary step, but this method will give the best results. It prevent excess flour and liquids from being added, ensuring you get a nice tender cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this cake, especially the day after. You can definitely taste the lime flavor. There is a problem with the recipe. It does not give the ingredients or directions for the key lime glaze and if I was new to baking, the instructions between 2 and 3 would be a little confusing.
Thanks for your feedback, I’m glad that you enjoyed the recipe!