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Key Lime Pound Cake

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This Key Lime Pound Cake is a delightful twist on the classic, featuring a moist, buttery crumb with bright citrus flavors. The tangy key lime glaze adds the perfect finishing touch, making this cake an irresistible treat for any occasion.

Ingredients

For the Cake:

  • 1 (16.5 oz) box of vanilla pound cake mix
  • 3/4 cup cold water
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 3 tbsp key lime juice
  • 2 tbsp key lime zest
  • 3 drops lime gel food coloring (optional)

For the Key Lime Glaze:

  • 1 1/2 cups powdered sugar
  • 6 tbsp key lime zest
  • 4 tbsp key lime juice

Instructions

  • Preheat the oven to 350°F and coat two small loaf pans with non-stick baking spray.
  • In a large mixing bowl, combine the cake mix, cold water, melted butter, egg, key lime juice, key lime zest, and gel food coloring (if using).
  • Divide the batter evenly between the two loaf pans and gently tap the pans on the countertop to release any air bubbles.
  • Place the loaf pans on a large baking sheet and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cakes from the oven and place them on a wire rack to cool for 10 minutes before flipping them out of the pans.
  • For the glaze: In a medium bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth.
  • Place the cooled cakes on a wire rack with a baking sheet underneath to catch the glaze drips. Slowly pour the glaze over the cakes, allowing it to set before cutting and serving.

Notes

  • Substitutions: Swap key lime juice and zest with lemon for a lemon pound cake variation.
  • Flavor Boost: Add 1/2 cup shredded coconut for a tropical twist or a pinch of finely chopped fresh mint for a refreshing touch.
  • Baking Alternative: You can bake this as one large loaf, but increase the baking time slightly and check doneness with a toothpick.
  • Storage: Store in an airtight container at room temperature for 3-4 days or freeze for up to 2 months.