Key Lime Cream Cheese Pound Cake

This Key Lime Cream Cheese Pound Cake is a tangy, rich, and velvety dessert that blends the dense, buttery texture of a classic pound cake with the bright citrus flavor of key limes. I love how the cream cheese adds smoothness and moisture to every bite, while the fresh lime zest and juice give it a refreshing twist. It’s the perfect treat for spring, summer, or whenever I’m craving something sweet and zesty.

Why You’ll Love This Recipe

I love this recipe because it brings the bold, tart flavor of key lime pie into a soft and satisfying pound cake. The cream cheese not only enhances the flavor but also makes the cake moist and tender without being too heavy. It’s a great make-ahead dessert that travels well and looks beautiful with a simple glaze or powdered sugar dusting. Whether I serve it for brunch, dessert, or a celebration, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Eggs

• Key lime juice (fresh or bottled)

• Key lime zest

• Vanilla extract

Optional Glaze:

• Powdered sugar

• Key lime juice

• Lime zest (for garnish)

Directions

1. I start by preheating the oven to 325°F (160°C) and greasing a bundt or loaf pan thoroughly.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I beat the softened butter and cream cheese until smooth and fluffy.

4. I gradually add the sugar and continue beating until light and creamy.

5. I add the eggs one at a time, mixing well after each, then stir in the vanilla, key lime juice, and zest.

6. I add the dry ingredients gradually, mixing just until combined.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

10. For the glaze, I whisk together powdered sugar and key lime juice until smooth, then drizzle it over the cooled cake and top with extra zest if desired.

Servings and timing

This recipe makes about 10–12 servings. It takes around 20 minutes to prep and 65–75 minutes to bake, with additional time to cool and glaze the cake. I usually allow about 2 hours total from start to finish.

Variations

Sometimes I fold in shredded coconut or white chocolate chips for added texture and flavor. I’ve also made a mini loaf version for gift-giving or brunch trays. For a punchier citrus profile, I use a mix of lemon and lime juice. If I don’t have key limes, regular limes work just fine.

storage/reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. It also freezes well—I wrap slices individually and store them in a freezer-safe bag for up to 2 months. To enjoy, I let slices thaw at room temperature or warm slightly in the microwave.

FAQs

Can I use regular limes instead of key limes?

Yes, I’ve used regular limes when I can’t find key limes. The flavor is slightly different—less tart—but still delicious and fresh.

Can I make this in a loaf pan instead of a bundt pan?

Absolutely. I use two standard loaf pans and check for doneness around 55–60 minutes. I just adjust the baking time as needed.

How do I keep the cake from sticking?

I make sure to grease the pan really well and lightly flour it. For bundt pans, I use a baking spray with flour to prevent sticking.

Is the glaze necessary?

No, but I love how it adds a sweet-tart finish to the cake. If I want something simpler, I just dust the top with powdered sugar.

Can I use bottled key lime juice?

Yes, I often use bottled key lime juice when fresh isn’t available. It works perfectly and saves time on juicing a lot of tiny limes.

Conclusion

This Key Lime Cream Cheese Pound Cake is a flavorful, moist, and refreshing dessert that always feels special. The richness of the cream cheese and the bright zing of key lime come together in every bite, making it a cake I come back to again and again. Whether I serve it plain or glazed, it’s a standout recipe that everyone loves.

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