Key Lime Pound Cake with Key Lime Cream Cheese Icing

If you love desserts that are tangy, sweet, and bursting with citrus flavor, this Key Lime Pound Cake is about to become your new favorite treat. Imagine a moist, buttery pound cake infused with fresh key lime juice and zest, baked to golden perfection, and then topped with a luscious key lime cream cheese icing that adds a velvety richness and just the right amount of tang. This dessert is the perfect combination of indulgence and refreshing flavor, making it ideal for any occasion, from casual family dinners to festive celebrations.

Why do I love this recipe?
I love this Key Lime Pound Cake because it strikes the perfect balance between sweet and tart. The pound cake itself is dense, buttery, and soft, while the key lime flavor cuts through the richness, giving it a refreshing, vibrant taste. Adding the cream cheese icing elevates the cake even further—it’s creamy, tangy, and decadent all at once. Every bite feels like a mini tropical escape, reminding me of sunny days and warm breezes.

Serving suggestions
This cake is versatile and can be served in multiple ways. Slice it thick with a dollop of whipped cream for dessert, or pair it with fresh berries for an elegant presentation. A small scoop of vanilla ice cream alongside the cake makes a wonderful treat, especially during the summer months. You can also drizzle a bit more lime juice over the slices for an extra zing.

Storage & freezing
Key Lime Pound Cake stays moist and flavorful when stored properly. Keep it covered at room temperature for up to 3 days. If you need it to last longer, wrap the cake tightly in plastic wrap and aluminum foil, then refrigerate for up to a week. For even longer storage, the cake can be frozen: wrap it securely, place it in a freezer-safe container, and freeze for up to 3 months. Thaw it in the refrigerator before serving, and consider adding a fresh layer of cream cheese icing to make it taste freshly baked.

Variations of the recipe
This recipe is very adaptable. You can add shredded coconut to the batter for a tropical twist, or fold in white chocolate chips for added sweetness. For an extra citrus punch, mix in a teaspoon of lime zest into the cream cheese icing. You can also turn this into mini loaf cakes or muffins for easy individual servings. No matter how you serve it, this Key Lime Pound Cake is guaranteed to delight anyone who takes a bite.

Key Lime Pound Cake with Key Lime Cream Cheese Icing

Key Lime Pound Cake is about to become your new favorite treat. Imagine a moist, buttery pound cake infused with fresh key lime juice and zest, baked to golden perfection, and then topped with a luscious key lime cream cheese icing that adds a velvety richness and just the right amount of tang.

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Course: Baking, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

For the Cake:

• 4 sticks 1 lb unsalted butter, room temperature
• 3 cups granulated sugar
• 6 large eggs + 2 egg yolks room temperature
• 3 ½ cups all-purpose flour
• ¼ cup evaporated milk
• ⅓ cup + 2 tablespoons fresh key lime juice
• ¼ cup grated key lime zest
• 1 tsp vanilla extract

For the Key Lime Cream Cheese Icing:

• 8 oz cream cheese room temperature
• 3 –4 tbsp butter room temperature
• 4 cups confectioners’ sugar
• 2 tbsp fresh key lime juice
• 2 –3 tsp grated key lime zest
• 1 tsp vanilla extract

Method

 

Prepare the cake:

1. Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan with butter or non-stick cooking spray and set aside.
2. In a large mixing bowl, beat the butter with a stand mixer (or food processor) until smooth and creamy. Gradually add the sugar and continue beating for 4–5 minutes until fluffy.
   
3. Add the eggs, one at a time, beating well after each addition. Stir in the key lime zest until evenly distributed.
   
4. Next, mix in the evaporated milk, vanilla extract, and key lime juice until everything is well combined. Gradually fold in the flour, stirring just until incorporated.
5. Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 90 minutes, or until a toothpick inserted in the center comes out clean.
   
6. Remove from the oven and allow the cake to cool at room temperature for at least 30 minutes before adding the icing.

Make the Key Lime Cream Cheese Icing:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, mixing well after each addition.
   
2. Stir in the vanilla, key lime juice, and lime zest until fully incorporated. The icing should be thick but spreadable.

Assemble:

1. Once the cake has cooled, spread the cream cheese icing evenly over the top. Garnish with extra lime zest if desired. Slice, serve, and enjoy a refreshing, tangy, and buttery treat!
   
2. Enjoy!
   

Ann