Coconut Key Lime Pound Cake: Add shredded coconut to the batter.
Cream Cheese Version: Replace ½ cup butter with cream cheese for extra richness.
Lemon-Lime Cake: Combine lemon and lime zest for a citrus blend.
Mini Pound Cakes: Bake in loaf pans or mini bundt pans.
No-Glaze Option: Dust with powdered sugar for a lighter finish.
Cooking Note
Pound cakes bake slowly. Avoid opening the oven door during the first hour. If the top browns too quickly, tent loosely with foil during the final 20 minutes of baking.
Serving Suggestions
Serve Key Lime Pound Cake sliced with fresh berries, whipped cream, or vanilla ice cream. It pairs beautifully with iced tea, coffee, or sparkling water. For special occasions, garnish with thin lime slices or extra zest.
Tips
Use fresh key lime juice for best flavor.
Zest limes before juicing.
Room-temperature ingredients ensure a smooth batter.
Let the cake cool completely before glazing.
Store tightly wrapped to maintain moisture.
Prep Time
20 minutes
Cooking Time
1 hour 25 minutes
Total Time
1 hour 45 minutes
Nutritional Information (Approximate per slice)
Calories: 430
Protein: 6 g
Sodium: 180 mg
Can I use regular limes instead of key limes?
Yes, regular limes work well if key limes aren’t available.
Why is my pound cake dry?
Overbaking or too much flour can cause dryness. Measure carefully.
Can I freeze key lime pound cake?
Yes, wrap tightly and freeze (unglazed) for up to 3 months.
Does the glaze soak into the cake?
Yes, pouring glaze on a slightly warm cake helps absorption.
Can I use bottled lime juice?
Fresh juice is best, but bottled can be used in a pinch.
Conclusion
Key Lime Pound Cake is the perfect blend of classic comfort and bright citrus flavor. With its moist crumb, bold lime taste, and sweet-tangy glaze, this cake feels both refreshing and indulgent. Easy to make and impressive to serve, it’s a dessert you’ll come back to again and again—one slice is never enough. 🍋🍰
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