Key Lime Pound Cake

This Key Lime Poke cake is moist, delicious, and bursting with bright citrus flavor in every bite!

Slices of key lime pound cake

Key Lime Pound Cake

Made with real key lime juice, this Key Lime Pound Cake is a taste of summer that you can bake up any time of year! It’s a unique treat to serve with coffee or it would be perfect for St. Patrick’s Day with its bright green color.

This moist, buttery cake soaks up all those citrus notes, creating a luscious, melt-in-your-mouth experience in every bite. The finished cake is topped with a zesty key lime glaze, creating the most flavorful pound cake you might ever taste!

If you love pound cake, this is a must try! It has that dense crumb that traditional pound cake is known for, with an infusion of tropical flavors! This vibrantly colorful cake is sure to stand out on your dessert table. It’s easy to whip up in about an hour!

Slices of key lime pound cake surrounded by limes.

Ingredients

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  • 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 TB key lime juice
  • 2 TB key lime zest
  • 3 drops lime gel food coloring (optional)

For the Key Lime Glaze

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

Kitchen Tools Used

close up on a slice of lime pound cake, stacked on top of other slices.

Instructions

To Prep: Preheat oven to 350 ยฐF and coat two small loaf pans with non-stick baking spray.

  1. In a large mixing bowl, combine the cake mix, water, melted butter, egg, key lime juice, key lime zest, and gel food coloring (if using).
  2. Divide the batter between the two pans. Gently tap the pans on the countertop to help release any air bubbles in the batter.
  3. Place the loaf pans onto a large baking sheet and into the oven to bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  4. Remove from oven and place on a wire rack to cool for 10 minutes before flipping the bread out of the pans.
Step by step collage for making key lime pound cake.

To Make the Glaze

  1. Place the cooled pound cake loaves on a wire rack, with a baking sheet underneath to catch any drips.
  2. In a medium bowl, whisk together the powdered sugar, lime juice and lime zest until combined and smooth.
  3. Slowly pour the glaze over the two cakes.
  4. Allow to set before cutting and serving.
Four slices of key lime pound cake, next to a whole frosted loaf.

Prep Tips

  • Yield – Makes 2 small mini loafs.
  • Pan Size – We used two half loaf pans for this recipe. Either 6 in x 3.5 in or 5.75 in x 3 in size would work. If you want to bake this in one large loaf pan, you’ll likely need to increase the baking time slightly. Use a toothpick to check for doneness.
  • Storage – Keep in an airtight container at room temperature for 3-4 days. This cake can also be frozen in a freezer bag or container, for up to 2 months.
Freshly sliced key lime pound cake

More Key Lime Dessert Recipes To Try:

Key Lime Pound Cake Recipe (Printable Recipe Card)

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Slices of key lime pound cake
Print Recipe
4 from 2 votes

Key Lime Pound Cake

This Key Lime Poke cake is moist, delicious, and bursting with bright citrus flavor in every bite!
Prep Time10 minutes
Cook Time35 minutes
Cooling Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Key Lime, Key Lime Pound Cake, pound cake
Servings: 12 Slices (2 Loaves)
Calories: 323kcal
Author: Stacey aka the Soccer Mom
Cost: $10

Equipment

  • Mixing bowls
  • 2 Small Loaf Pans

Ingredients

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

For the Key Lime Glaze

Instructions

  • Preheat oven to 350 ยฐF and coat two small loaf pans with non-stick baking spray.
  • In a large mixing bowl, combine the cake mix, water, melted butter, egg, key limeย juice, key lime zest and gel food coloring (if using).
  • Divide the batter between the two pans. Gently tap the pans on the countertop to help release any air bubbles in the batter.
  • Place the loaf pans onto a large baking sheet and into the oven to bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove from oven and place on a wire rack to cool for 10 minutes before flipping the bread out of the pans.

To Make the Glaze

  • Place the cooled pound cake loaves on a wire rack, with a baking sheet underneath to catch any drips.
  • In a medium bowl, whisk together the powdered sugar, lime juice and lime zest until combined andย smooth.
  • Slowly pour the glaze over the two cakes.
  • Allow to set before cutting and serving.

Notes

Nutrition information is provided as an estimate only.
Prep Tips:
  • Yield – Makes 2 small mini loafs.
  • Pan Size – We used two half loaf pans for this recipe. Either 6 in x 3.5 in or 5.75 in x 3 in size would work. If you want to bake this in one large loaf pan, you’ll likely need to increase the baking time slightly. Use a toothpick to check for doneness.
  • Storage – Keep in an airtight container at room temperature for 3-4 days. This cake can also be frozen in a freezer bag or container, for up to 2 months.

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 291mg | Potassium: 169mg | Fiber: 1g | Sugar: 35g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

Pin our Key Lime Pound Cake on Pinterest:

Key lime pound cake Pinterest Image.

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A plate with two slices of Vanilla Pound Cake

Sour Cream & Vanilla Pound Cake

Stacey aka the Soccer Mom
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3 Comments

  1. This looks delicious. I am an experienced home cook but I have never seen boxed vanilla poundcake mix. What brand is it that you use? Thank you.

4 from 2 votes

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