Key Lime Pound Cake






  •  1 stick salted butter, slightly softened
  • 1 1/4 cup granulated sugar, divided
  • 2 large eggs
  • 3 T lime zest
  • 1 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup plus 2 T Key Lime juice, divided
  • 1/4 cup plus 2 T buttermilk


  • 1/2 cup powdered sugar
  • 2 tsp key lime juice


  1. Pre-heat oven to 350. Grease and flour one 8.5 x 4.5 inch loaf pan and set aside.
  2. Cream butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy.
  3. Beat in the eggs, one at a time, then mix in the lime zest.
  4. In a large bowl, mix together the flour, baking powder, and baking soda.
  5. In another bowl, combine 2 T of the lime juice and the buttermilk.
  6. With the mixer on medium, add the flour and buttermilk mixtures alternately to the batter, starting and ending with flour mixture.
  7. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
  8. While the cake bakes, cook the remaining 1/4 cup granulated sugar with the remaining 1/4 cup lime juice in a small saucepan over low heat until the sugar is dissolved.
  9. When the cake is done, let it cool for 10 minutes, then remove from pan and place on a cooling rack set over a pan. Spoon syrup mixture over the cake and let it cool completely.
  10. In a small bowl, combine powdered sugar and lime juice to make glaze.
  11. Spread over the top of cake.

Adapted from


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