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A close up of full key lime pound cake with cream cheese glaze and lime zest garnish ready to serve on cake platter
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Key Lime Cake Recipe

This Key Lime Cake Recipe is a perfect balance of sweet and tart just like a key lime pie! Each moist and tender yet dense bite is packed with citrus flavor then topped with a delicious cream cheese glaze.
Course Dessert
Cuisine American
Keyword bundt cake, bundt cake recipes, cake recipes, key lime, key lime pie, lime, pound cake, pound cake recipes
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Resting Time 10 minutes
Total Time 2 hours 5 minutes
Servings 16 servings
Calories 543kcal

Ingredients

For the Cake

  • 1 1/2 cups unsalted butter room temperature
  • 2 tbsp shortening or oil
  • 8 oz cream cheese room temperature
  • 2 3/4 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups plus 1 tablespoon of sifted cake flour
  • 1/2 tsp salt
  • 4 tsp key lime zest
  • 2 1/2 tbsp key lime juice
  • 1 tsp vanilla extract

For the Glaze

  • 4 oz cream cheese room temperature
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp key lime juice
  • 1 tsp vanilla extract

Instructions

For the Cake

  • Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
  • In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
  • Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, zest and juice. Be careful not to over beat.
  • Lastly, add in vanilla extract, scrape down sides and mix until well combined and turn off mixer.
  • Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

For the Glaze

  • Mix cream cheese, powdered sugar, milk, vanilla extract and key lime juice until smooth then pour over top of cooled cake and serve. Note: this icing must be refrigerated so keep that in mind.

Notes

Because this cake has a dairy glaze with cream cheese, it needs to be refrigerated.  Or you can serve the glaze separately by leaving the cake at room temperature unglazed.  Keep the glaze in the refrigerator to serve on the side.
Your pound cake will also do quite well tightly wrapped (using plastic wrap and foil), refrigerated or frozen. Refrigerate for up to a week or freeze for up to six months.

Nutrition

Calories: 543kcal | Carbohydrates: 68g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 169mg | Potassium: 86mg | Fiber: 1g | Sugar: 50g | Vitamin A: 906IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg