Key Lime Cream Cheese Pound Cake

Why You’ll Love This Recipe

• Balanced flavors of rich cream cheese and tart key lime

• Moist and dense texture that melts in your mouth

• Beautiful presentation with a glossy glaze

• Perfect for holidays, brunches, and special occasions

• Can be made ahead and stores well

• Easy-to-follow steps for a bakery-quality result

• Customizable with color or flavor twists

• Ideal for citrus lovers

• A show-stopper dessert that’s also comforting and classic

• Makes for an excellent gift or potluck treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/4 cup key lime juice (freshly squeezed preferred)

• 1 tablespoon key lime zest

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/4 cup whole milk

• Green food coloring (optional, for a vibrant green color)

For the Key Lime Glaze:

• 1 1/2 cups powdered sugar

• 3 tablespoons key lime juice

• 1 teaspoon key lime zest

• 1/2 teaspoon vanilla extract

Directions

Step 1: Preheat and Prepare the Pan
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.

Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat on medium speed for 4–5 minutes until light and fluffy.

Step 3: Add Eggs
Add eggs one at a time, beating well after each addition to ensure full incorporation.

Step 4: Mix Dry and Wet Ingredients
Whisk flour, salt, and baking powder in a separate bowl. Gradually add dry ingredients to the butter mixture, alternating with key lime juice and milk, starting and ending with flour. Stir in zest, vanilla, and almond extracts. Add food coloring if using.

Step 5: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake
Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack and cool completely.

Step 7: Make the Glaze
Whisk together powdered sugar, key lime juice, zest, and vanilla until smooth. Adjust consistency with more juice if needed.

Step 8: Glaze and Serve
Drizzle glaze over the cooled cake and let it set before slicing and serving.

Servings and timing

Servings: 12–14 slices
Prep Time: 20 minutes
Cook Time: 75–85 minutes
Cooling Time: 30–40 minutes
Total Time: Approximately 1 hour 45 minutes

Variations

• Coconut Lime Twist: Add 1/2 cup shredded coconut to the batter

• Lemon-Lime Version: Mix lemon zest and juice with key lime for extra tang

• Tropical Touch: Replace milk with coconut milk for a tropical flavor

• Mini Bundt Cakes: Bake in mini Bundt pans for individual servings

• Gluten-Free Option: Use a gluten-free all-purpose flour blend

• No Food Coloring: Skip it for a more natural look

• Extra Zing Glaze: Add a pinch of sea salt or a few drops of almond extract to the glaze

• Frosting Alternative: Use a cream cheese frosting instead of a glaze

• Berry Addition: Serve with fresh raspberries or strawberries

• Toasted Topping: Sprinkle crushed graham crackers or toasted coconut on top of the glaze

Storage/Reheating

Store the cake covered at room temperature for up to 3 days.
Refrigerate for longer storage—up to 7 days—wrapped tightly in plastic wrap.
To freeze, wrap slices individually in plastic and store in a freezer-safe bag for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds or let come to room temperature naturally.

FAQs

1. How do I know when the pound cake is done baking?

Check with a toothpick inserted in the center. If it comes out clean or with a few moist crumbs, it’s ready.

2. Can I use bottled key lime juice?

Yes, but fresh key lime juice gives a more vibrant and natural flavor.

3. What if I don’t have a Bundt pan?

You can use two loaf pans or a tube pan, adjusting the baking time as needed.

4. Can I make this cake ahead of time?

Yes, it’s a great make-ahead dessert. Bake and glaze it up to a day in advance.

5. Can I use regular limes instead of key limes?

Yes, regular limes work fine. The flavor will be slightly different but still delicious.

6. What does cream cheese add to the pound cake?

It enhances the richness, adds moisture, and gives a subtle tang that balances the sweetness.

7. Why add almond extract?

Almond extract deepens the flavor profile and pairs beautifully with citrus.

8. Is the food coloring necessary?

No, it’s optional and only for appearance. The flavor remains the same without it.

9. How should I store leftovers?

Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

10. Can I double the recipe?

It’s not recommended to double in one batch. Make separate batches to ensure even baking.

Conclusion

This Key Lime Cream Cheese Pound Cake delivers an irresistible blend of richness and citrus brightness in every bite. Whether you serve it at a summer gathering or as a weekend indulgence, its moist crumb, refreshing glaze, and elegant presentation make it a standout dessert. With simple ingredients and easy instructions, you’ll come back to this recipe again and again.

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