If you love the bright, zippy flavor of key lime pie but wish you could get it in a slice of buttery, dense cake — this Key Lime Pound Cake is exactly what you’ve been waiting for. It’s everything you love about a classic pound cake, elevated with bold citrus flavor from fresh key lime zest and juice, and finished with a tangy cream cheese glaze that practically melts into every bite.
This is the kind of bundt cake that earns a spot on the dessert table at every summer gathering, potluck, or weekend celebration. It looks impressive, slices beautifully, and tastes even better than it looks.
Why You’ll Love This Key Lime Pound Cake
- Incredibly moist and rich. The combination of cream cheese, butter, and a touch of vegetable oil keeps this cake tender from edge to center.
- Layers of key lime flavor. Fresh zest goes into the batter, fresh juice goes into the glaze, and a key lime simple syrup soaks the outside of the cake while it’s still warm.
- Stunning presentation. Poured in a bundt pan and finished with a glossy cream cheese glaze and a sprinkle of zest, this cake is show-stopping without being complicated.
- Perfect for citrus lovers. If you enjoy bright desserts like lemon crinkle cookies or a tangy strawberry pound cake, this cake is going to be a new favorite.
Ingredients
For the Pound Cake
- 2 tbsp key lime zest
- 2¾ cups granulated 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
- 3¼ cups cake flour
- 1 tsp kosher salt
- ½ tsp baking powder
- ¼ cup whole milk, room temperature
- ¼ cup key lime juice
- 2 tbsp sour cream
For the Key Lime Simple Syrup
- ⅓ cup water
- ⅓ cup granulated sugar
- 2 tbsp key lime juice
For the Key Lime Cream Cheese Glaze
- 4 oz cream cheese, room temperature
- 2½ cups powdered sugar
- 2 tbsp salted butter, melted
- 2 tbsp key lime juice
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prep your pan and oven.
Preheat your oven to 325°F. Generously coat a 12 or 15-cup bundt pan with nonstick baking spray, making sure to get into every crevice. Set it aside.
2. Make fragrant lime sugar.
Add the granulated sugar and key lime zest to the bowl of a stand mixer. Use your fingertips to pinch them together until the sugar becomes aromatic and the zest is evenly distributed throughout. This small step makes a big difference in flavor.
3. Cream the butter, cream cheese, and oil.
Add the room-temperature butter, cream cheese, and oil to the bowl. Fit your stand mixer with the paddle attachment and beat on medium speed for 7–8 minutes, scraping down the sides halfway through. The mixture should be very light, pale, and fluffy.
4. Add the eggs.
Reduce the mixer to low speed and add the eggs one at a time, fully incorporating each egg before adding the next. Take your time here — rushing this step can cause the batter to break.
5. Mix your dry and wet ingredients separately.
In a medium bowl, whisk together the cake flour, kosher salt, and baking powder. In a separate small bowl, combine the whole milk, key lime juice, vanilla extract, and sour cream. Whisk until smooth.
6. Combine the batter.
Add half of the dry ingredients to the batter and mix until smooth. Pour in the entire key lime juice mixture, mix briefly, then add the remaining dry ingredients. Mix until just combined. Scrape down the sides of the bowl and mix for another 10 seconds to ensure everything is evenly incorporated.
7. Bake.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 15–20 minutes, until a wooden skewer inserted into the thickest part of the cake comes out with just a few moist crumbs. Do not underbake — a dense pound cake needs the full baking time.
8. Prepare the simple syrup while the cake bakes.
In a small saucepan over medium heat, combine the water and sugar. Stir and bring to a boil, cooking until the sugar fully dissolves, about 5 minutes. Remove from heat and stir in the key lime juice. Set aside to cool slightly.
9. Soak and cool the cake.
Let the cake rest in the pan for 10 minutes after baking, then carefully invert it onto a wire rack. While it’s still warm, use a pastry brush to coat the entire surface of the cake with the key lime simple syrup. Let the syrup soak in completely as the cake cools to room temperature.
10. Make the glaze and finish.
In a medium bowl, beat the room-temperature cream cheese and powdered sugar with a hand mixer until smooth and combined, about 30–60 seconds. Add the melted butter, key lime juice, and vanilla extract and mix until just combined. The glaze should be thick but pourable. Pour it slowly over the cooled cake and finish with a sprinkle of fresh key lime zest.
Expert Tips
- Room temperature ingredients matter. Cold butter, eggs, or cream cheese can prevent proper emulsification and lead to a dense, gummy crumb. Set everything out at least 1 hour before baking.
- Use cake flour, not all-purpose. Cake flour has a lower protein content, which gives this pound cake its signature soft, tender texture.
- Fresh key limes vs. bottled juice. Fresh key limes deliver the most vibrant flavor, but bottled key lime juice works well too — especially for the simple syrup and glaze where the difference is minimal.
- Don’t skip the simple syrup. This step is what takes the cake from great to extraordinary. It locks in moisture and adds an extra layer of tart citrus flavor that you’ll taste in every single bite.
- Test your bundt pan release before baking. Nonstick baking spray (the kind with flour) is the best insurance against the cake sticking. Spray every groove generously.
Variations
- Lemon pound cake: Swap all the key lime juice and zest for fresh lemon juice and lemon zest for a classic citrus twist. If you love lemon-forward desserts, you might also enjoy these lemon blueberry muffins.
- Lime coconut pound cake: Add ½ cup of shredded sweetened coconut to the batter and use coconut milk in place of the whole milk for a tropical flavor profile.
- Key lime glaze only: If you’re short on time, skip the simple syrup soak and go straight to the glaze — the cake is still delicious, just slightly less moist.
- Mini bundt cakes: Divide the batter into a mini bundt pan for individual servings. Reduce the baking time to approximately 30–35 minutes and check early.
Storage and Reheating
At room temperature: Store the glazed cake covered at room temperature for up to 2 days.
In the refrigerator: Because of the cream cheese glaze, this cake keeps best in the refrigerator. Store it in an airtight container or covered with plastic wrap for up to 5 days. Bring slices to room temperature before serving for the best texture.
Freezer: You can freeze this cake without the glaze. Wrap individual slices or the whole unglazed cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the glaze before serving.
Serving Suggestions
This Key Lime Pound Cake is stunning on its own, but a few simple additions make it even more special:
- Serve with a dollop of freshly whipped cream and a few thin slices of key lime.
- Pair with a scoop of vanilla bean ice cream for a warm-weather dessert that feels truly indulgent.
- Add fresh berries on the side — raspberries or sliced strawberries complement the citrus flavor beautifully.
- For a full summer dessert spread, serve alongside a strawberry cobbler or a slice of coconut cake for a gorgeous citrus-and-tropical pairing.
FAQ
Can I use regular limes instead of key limes?
Yes! Regular Persian limes work fine in this recipe. Key limes have a slightly more floral, tart flavor, but regular lime juice and zest will still produce a delicious cake.
What size bundt pan should I use?
A 12-cup or 15-cup bundt pan both work well for this recipe. Avoid using a smaller pan, as the batter is generous and needs room to expand during baking.
My glaze is too thick. How do I fix it?
Add key lime juice one teaspoon at a time and stir until you reach a pourable consistency. Warm glazes flow more easily, so letting the melted butter warm up the mixture slightly helps too.
Can I make this cake ahead of time?
Absolutely. This cake actually tastes better the next day once the simple syrup has fully soaked into the crumb. Bake it the day before, store it in the refrigerator, and add the glaze a few hours before serving.
Why did my cake stick to the bundt pan?
The most common culprit is insufficient pan preparation. Use a baking spray that contains flour (like Baker’s Joy or Pam for Baking) and coat every crevice thoroughly. Also, make sure to let the cake rest for exactly 10 minutes in the pan before inverting — not longer, not shorter.
There’s something about a perfectly glazed bundt cake that makes any occasion feel like a celebration. This Key Lime Pound Cake delivers bold, fresh citrus flavor wrapped in a rich, buttery crumb — and that cream cheese glaze ties it all together in the most irresistible way. Whether you’re baking it for a summer party or just a well-deserved weekend treat, it’s guaranteed to impress.
Key Lime Pound Cake
Ingredients
Pound Cake
- 2 tbsp key lime zest
- 2¾ cups granulated sugar
- 1 cup salted butter room temperature
- 8 oz cream cheese room temperature
- 2 tbsp vegetable oil
- 6 large eggs room temperature
- 1 tsp vanilla extract
- 3¼ cups cake flour
- 1 tsp kosher salt
- ½ tsp baking powder
- ¼ cup whole milk room temperature
- ¼ cup key lime juice
- 2 tbsp sour cream
Key Lime Simple Syrup
- ⅓ cup water
- ⅓ cup granulated sugar
- 2 tbsp key lime juice
Key Lime Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 2½ cups powdered sugar
- 2 tbsp salted butter melted
- 2 tbsp key lime juice
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F. Coat a 12 or 15-cup bundt pan with nonstick baking spray. Set aside.
- Add sugar and key lime zest to the bowl of a stand mixer. Pinch together with fingertips until the sugar is fragrant and the zest is incorporated.
- Add room-temperature butter, cream cheese, and oil to the bowl. Fit the stand mixer with the paddle attachment and beat on medium speed for 7–8 minutes, scraping down the sides halfway through.
- Reduce mixer to low. Add eggs one at a time, fully incorporating each before adding the next.
- In a medium bowl, whisk together cake flour, kosher salt, and baking powder. In a separate bowl, whisk together whole milk, key lime juice, vanilla extract, and sour cream.
- Add half the dry ingredients to the batter and mix until smooth. Add the key lime juice mixture and mix briefly. Add the remaining dry ingredients and mix until just combined. Scrape down the bowl and mix for 10 more seconds.
- Pour batter into the prepared pan. Bake for 1 hour 15–20 minutes, until a skewer inserted in the center comes out with just a few moist crumbs.
- While the cake bakes, make the simple syrup: combine water and sugar in a small saucepan over medium heat. Boil until the sugar dissolves, about 5 minutes. Remove from heat and stir in key lime juice. Set aside.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Brush the entire cake with the key lime simple syrup. Let the cake cool completely.
- Make the glaze: beat room-temperature cream cheese and powdered sugar with a hand mixer until smooth, 30–60 seconds. Add melted butter, key lime juice, and vanilla extract. Mix until just combined. Pour over the cooled cake and garnish with key lime zest.