Key Lime Pound Cake

03/06/2021 By Laura 22 Comments

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All the sweet-tart goodness of Key Lime Pie but in a Cake! With its graham cracker swirl and lime glaze, this cake is a flavor and texture party!

Cross section of key lime cake slice, with layers of cake and graham cracker streusel. Full loaf and another slice in background

Sometimes, you (or maybe it’s just me?) NEED cake! Much as I love a cookie, or a slice of pie, sometimes, it just takes a cake. You know those days – birthdays, special holidays, any random Tuesday when you’re not sure what to do with yourself. A cake makes any day special, doesn’t it? And when it has that joyful citrus-y sweet-and-tart flavor and a crunchy-topped and soft-middled texture with a graham cracker swirl – oh, my, it’s an extra-good day!

You all know how much I love Key Lime Pie. I even discussed the first time I ever tried it, albeit reluctantly – in this post from the way-back archives. The recipe I use is the best I’ve ever had – believe me, I’ve tried them all – it’s perfection! Because I love that pie so much, I almost didn’t want a key lime cake. But, I’m here to say, for a “cake day”, this one rates right up there with that Key Lime Pie!

Shows layers of streusel and cake in Key Lime pound cake with streusel loaf

Now, compared to that super-simple pie filling, this cake does have a few more ingredients. But the flavor? It can’t be beat – such intense lime flavor all in a dense buttery pound cake. The infused key lime syrup is the magic ingredient here. Just 2 ingredients, made in your microwave – this syrup infuses the cake with the most heavenly flavor. I can’t get enough! But wait, there’s more – a glaze – again, just 2 ingredients, tops the cake, dripping down the sides, because, well, you really can’t have enough flavor, right?

Shows overhead view of craggy golden cake, with splashes of lime glaze.

So, make this day a cake day! Make yourself (or your family, if you’re the sharing sort), this Awesome Key Lime Pound Cake!

Enjoy!

And, don’t miss these other citrus-centered recipes:

Key Lime Tart with Fluffiest Meringue

Coconut-Lime Zucchini Bread

http://Key Lime Cheesecake (NO CHURN) Ice Cream

Buddha Bowl with Lime-Tahini Dressing

Easy Blood Orange Olive Oil Loa

Blueberry Lemon Hand Pies

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Key Lime Pound Cake with Lime Syrup and Graham Cracker Streusel!

How to make Key Lime Pound Cake

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Some things you may need to make Key Lime Pound Cake Recipe:

8 1/2 x 4 1/2 Loaf Pan – This one, from USA Pan, is non-stick, easy-to-clean!

Food Scale – My number 1 recommendation for baking is to always use a food scale for measuring dry ingredients. It truly makes the process easier! You’ll just measure dry ingredients, by weight, in the mixing bowl, “tare” the scale, and measure the next. So easy! Here’s a nice selection!

Mixing Bowls – I love this easy-to-handle set from OXO!

Offset Spatula – Perfect to spread the batter! This one, from Wilton, is highly rated and only $5!

Pastry Brush – I love the type made of silicone – easy to use, easy to clean!

Sheet Pan – can’t tell you how much I love my USA Pan Half-Sheets!

Glass Measuring Cup– one of most often-used items I have!

Hand Mixer – This one is highly rated!

Some Recipe Tips:

So the recipe looks like it has a lot of ingredients. But many are repeated in the 4 different mixtures you’ll need to make – 3 of the 4, for example contain lime juice, and 3 of the 4 contain granulated sugar.

The process isn’t complicated either, you’ll just mix up the streusel, mix up the cake batter, layer and bake.

What takes time here is zesting and juicing of the limes. You can squeeze and zest Key Limes, or regular limes, or you can use pre-squeezed Lime juice, which saves some time (I zested enough key limes to get the needed lime zest, then I squeezed those limes, and supplemented the juice with Nellie and Joe’s brand lime juice, which is the only brand I use!)

Make the Streusel:

The streusel is simple. You’ll just whisk together the dry ingredients, and using your hands, distribute the butter until it’s nicely worked in, to where it clumps if you squeeze bits of it together in your hand. Set the streusel aside while you make the cake batter.

Make the Cake Batter:

When making the cake batter, be sure to beat the butter, lime zest, and sugar until it is light colored and feels fluffy and light in weight, about 3 minutes at Medium-High speed. Then, add the eggs, one at a time, until they are incorporated. Then, mix together the dry ingredients. And then, with hand mixer on medium-low, alternate adding dry ingredients in 3 separate additions, with adding the milk and the lime juice. So, you’ll add 1/3 of the flour mixture, milk, half the remaining flour mixture, the lime juice, and finally the rest of the flour mixture.

Then layer your prepared cake pan with a half cup streusel, batter, another half cup streusel, more batter, and then the rest of the streusel. Bake until dark golden brown. When done, a tester should come out clean, and the edges of the cake should be just beginning to separate from the edges of the pan.

Make the Syrup and the Glaze:

Once you’ve baked your Key Lime Loaf Cake, you’ll make two 2-ingredient magic toppings: a syrup that you’ll slowly pour over the hot cake. It might take a few minutes for the cake to absorb all of the syrup, and you might have to do it in a couple pours, but it’s totally worth the wait, I promise! If it starts to ‘pool’ on the surface, just wait a minute or so until it’s absorbed and continue to pour the rest of the syrup. Then let it sit, in the pan, for 10-20 minutes. When you remove it, mix up the 2-ingredient glaze, and pour it all over the warm cake.

The hardest part is waiting for the cake to be completely cool, so you can dig in!

Streusel ingredients — Whisk Graham Crumbs, Brown Sugar, Flour, Cinnamon, Nutmeg, Salt

Finished Streusel — Whisk Graham Crumbs, Brown Sugar, Flour, Cinnamon, Nutmeg, Salt