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5 from 1 vote

Key Lime Pound Cake

By Britney
Prep: 30 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 50 minutes
Servings: 16
key lime pound cake sliced on a cake stand with a cake knife.
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Key Lime Pound Cake is 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.

Equipment

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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

Calories: 535kcal, Carbohydrates: 73g, Protein: 7g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 358mg, Potassium: 99mg, Fiber: 1g, Sugar: 54g, Vitamin A: 804IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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