Why You’ll Love This Recipe
Key lime cream cheese pound cake is the perfect dessert when you want something rich yet refreshing. The dense, buttery texture of classic pound cake gets an upgrade with tangy cream cheese and a zesty burst of key lime flavor. It’s moist, flavorful, and balanced—sweet but with just the right citrusy bite. I once tried this recipe with regular limes instead of key limes, and while the flavor was slightly different, it was still absolutely delicious. This cake is elegant enough for special occasions yet simple enough to bake on a Sunday afternoon. Serve it plain, with a dusting of powdered sugar, or topped with a drizzle of lime glaze, and it’s guaranteed to impress.
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Key Lime Cream Cheese Pound Cake
- Total Time: 1 hr 45 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist cream cheese pound cake infused with tangy key lime flavor and topped with a sweet key lime glaze — the perfect tropical twist on a classic dessert.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons key lime juice (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Stir in key lime juice, zest, and vanilla extract.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar with key lime juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh key limes for the best flavor, though bottled juice works in a pinch.
- Cake can be stored covered at room temperature for 3 days or refrigerated for up to 1 week.
- For extra flavor, poke holes in the cake and brush with key lime juice before glazing.
- Prep Time: 20 mins
- Cook Time: 1 hr 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter – Unsalted butter gives the cake its rich, tender crumb.
Cream cheese – Adds moisture and tang that pairs beautifully with lime.
Sugar – Sweetens the cake and balances the citrus flavor.
Eggs – Provide structure and richness to the batter.
All-purpose flour – The base that holds everything together.
Baking powder – Gives the cake a gentle lift without compromising its dense texture.
Salt – Enhances the flavors and balances sweetness.
Key lime juice – Brings the signature tangy, citrusy flavor.
Key lime zest – Adds freshness and intensifies the lime flavor.
Vanilla extract – Complements the citrus and cream cheese notes.
Powdered sugar (optional) – For dusting or making a lime glaze.
Directions
Preheat the oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
In a large mixing bowl, cream the butter, cream cheese, and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla, lime juice, and zest.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with a glaze made from powdered sugar and key lime juice before serving.
Servings and timing
This recipe serves 10–12 slices. Prep time is 20 minutes, and baking requires 70–80 minutes, with cooling time of 30 minutes.
Storage/reheating
Store the pound cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually in airtight bags for up to 2 months. Thaw at room temperature before serving.
Variations and Customizations
Glazed version – Top with a key lime glaze for extra sweetness.
Coconut twist – Add shredded coconut to the batter for tropical flavor.
Berry topping – Serve with fresh strawberries, blueberries, or raspberries.
Extra tangy – Increase lime juice and zest for more citrus punch.
Mini cakes – Bake in muffin tins for individual servings.
Frosted cake – Spread with cream cheese frosting for a more decadent dessert.
Nutty addition – Add chopped pecans or almonds for texture.
Lemon-lime version – Use both lemon and lime zest for a citrus blend.
FAQs
Can I use regular limes instead of key limes?
Yes, regular limes work, though the flavor will be slightly less tart.
Do I need a bundt pan?
No, you can also bake this in loaf pans or a tube pan.
Can I make this ahead of time?
Yes, pound cake keeps well for several days and can be frozen.
How do I prevent the cake from sticking?
Grease and flour the pan generously, or use baking spray with flour.
Can I add lime glaze?
Yes, it enhances the flavor and makes the cake look more polished.
What’s the texture of this cake like?
It’s dense, moist, and rich with a fine crumb.
Can I make it without cream cheese?
Cream cheese is key to the flavor and texture, but you can substitute with sour cream for a lighter result.
Can I reduce the sugar?
Yes, but reducing too much may affect texture and moisture.
Is this cake freezer-friendly?
Yes, wrap slices tightly and freeze for up to 2 months.
What pairs best with this cake?
Whipped cream, fresh berries, or even vanilla ice cream make excellent pairings.
Conclusion
Key lime cream cheese pound cake is a zesty twist on a beloved classic, offering the best of both worlds—rich, moist cake with a refreshing citrus bite. Perfect for celebrations, afternoon tea, or a simple family dessert, this cake is versatile and always crowd-pleasing. Once you bake it, you’ll see why the combination of cream cheese and lime makes this pound cake so irresistible.
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