Key Lime Pound Cake with Key Lime Cream Cheese Icing is the ultimate dessert for anyone who loves a bright, citrusy twist on a classic Southern favorite. This cake is rich, buttery, and perfectly balanced with the tangy sweetness of fresh key limes. Topped with a luscious cream cheese icing that’s bursting with zesty lime flavor, it’s a dessert that tastes as beautiful as it looks. Whether you’re making it for a spring gathering, a summer barbecue, or simply to satisfy your sweet tooth, this pound cake will quickly become one of your go-to recipes.
Why You’ll Love This Key Lime Pound Cake
If you’re a fan of old-fashioned pound cakes but crave something a little different, this key lime version will win you over instantly. The cake is soft and moist, with a dense yet tender crumb that soaks in every drop of lime flavor. The cream cheese icing adds a creamy, tangy finish that takes each bite to the next level. It’s a show-stopping dessert that’s surprisingly simple to make and even better the next day, making it perfect for entertaining or preparing ahead.
Ingredients
For the Pound Cake:
- 1 pound (4 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs + 2 additional yolks, room temperature
- 3 ½ cups all-purpose flour
- 1/3 cup + 2 tablespoons fresh key lime juice (regular limes work too, but avoid bottled juice for best flavor)
- ¼ cup evaporated milk
- ¼ cup grated key lime zest
- 1 teaspoon pure vanilla extract
For the Key Lime Cream Cheese Icing:
- 8 ounces cream cheese, room temperature
- 3–4 tablespoons unsalted butter, room temperature
- 4 cups confectioner’s sugar
- 2 tablespoons freshly squeezed key lime juice
- 2–3 teaspoons grated key lime zest
- 1 teaspoon vanilla extract
Step-by-Step: How to Make Key Lime Pound Cake
- Prep Your Pan & Oven: Preheat the oven to 325°F. Grease a 10-inch tube pan generously with non-stick spray.
- Cream the Butter & Sugar: Using a stand mixer or hand mixer, whip the butter until it becomes light, airy, and fluffy. Add the sugar and continue mixing until pale and creamy.
- Incorporate Lime & Vanilla: Blend in the key lime zest, freshly squeezed juice, and vanilla extract until fully integrated.
- Add the Dry & Wet Ingredients: Gradually mix in the flour, alternating with the milk mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter.
- Bake the Cake: Place in the oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the Cake: Let the cake rest in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. For best flavor, let it rest overnight before serving.
Making the Key Lime Cream Cheese Icing
- In a large bowl, beat cream cheese and butter together until smooth and fluffy.
- Add confectioner’s sugar and mix until well incorporated.
- Stir in lime juice, zest, and vanilla until creamy.
- Spread icing generously over the cooled pound cake. Any extra icing can be served in a small bowl alongside slices for an extra indulgent touch.
Helpful Tips
- Always Use Fresh Limes: Avoid bottled lime juice, which can leave a metallic aftertaste—fresh limes provide the best flavor.
- Don’t overmix: Overworking the batter can make the cake dense.
- Make ahead: This cake tastes even better after resting for a day or two.
Substitutions and Variations
- No key limes? Substitute with regular Persian limes.
- Glaze instead of frosting: Swap cream cheese icing for a simple lime glaze.
- Add coconut: Fold in shredded coconut for a tropical twist.
Storage Instructions
Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight before serving.
Nutritional Information
Per slice (based on 16 servings):
- Calories: ~490
- Fat: 24g
- Carbohydrates: 65g
- Protein: 5g
- Sugar: 47g
Serving Suggestions
- Pair with a cup of coffee or tea for an afternoon treat.
- Serve with fresh berries for added brightness.
- Add a dollop of whipped cream for an extra indulgent presentation.
Frequently Asked Questions About Key Lime Pound Cake
Can I use regular limes instead of key limes?
Yes! While key limes provide a distinct tangy flavor, regular limes work well and are easier to find.
Can I bake this in a bundt pan?
Absolutely. Just ensure your pan is well-greased and adjust baking time as needed.
Why does the cake taste better the next day?
Allowing the cake to rest helps the flavors develop and the crumb to settle, making it even more delicious.
Can I make the icing ahead of time?
Yes, you can prepare the cream cheese icing up to 3 days ahead of time. Store it in the refrigerator and re-whip before using.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), your cake is ready.
Conclusion
Thank you for joining me in making this Key Lime Pound Cake with Key Lime Cream Cheese Icing! It’s a delightful dessert that perfectly marries the buttery richness of traditional pound cake with the bright, tangy flavor of key lime, finished with a smooth, decadent cream cheese icing. I hope this cake brings as much joy to your table as it has to mine. Whether you’re baking it for a celebration or just because, savor each bite and know you’re part of a community that loves great food. Happy baking, and may your kitchen always be filled with sweetness!
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Key Lime Pound Cake with Key Lime Cream Cheese Icing
- Total Time: 1 hour 50 minutes
- Yield: 1 (10-inch) cake 1x
Description
A buttery, moist Key Lime Pound Cake with Key Lime Cream Cheese Icing packed with fresh lime zest and juice for a bright, tangy twist on the classic Southern favorite
Ingredients
1 lb (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
6 large eggs + 2 yolks, room temperature
3 ½ cups all-purpose flour
1/3 cup + 2 tbsp fresh key lime juice (or regular limes)
¼ cup evaporated milk
¼ cup key lime zest
1 tsp vanilla extract
For the Icing:8 oz cream cheese, room temperature
3–4 tbsp unsalted butter, room temperature
4 cups confectioner’s sugar
2 tbsp fresh key lime juice
2–3 tsp key lime zest
1 tsp vanilla extract
Instructions
Preheat oven to 325°F and grease a 10-inch tube pan.
Beat butter until light and fluffy. Add sugar and beat until creamy.
Add eggs one at a time, mixing gently.
Stir in lime zest, juice, and vanilla.
Alternate adding flour and milk mixture, beginning and ending with flour. Mix gently.
Pour into pan and bake for 1 hour 30 minutes, or until a toothpick comes out with moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For icing: Beat cream cheese and butter until smooth. Add sugar, lime juice, zest, and vanilla until creamy.
Spread icing over the cooled cake and serve.
Notes
Use fresh limes for the best flavor. Avoid bottled juice.
This cake tastes even better the next day as flavors develop.
Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: ~490
- Sugar: ~47g
- Carbohydrates: ~65g
- Protein: ~5g