A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

This recipe I originally shared as part of a virtual progressive dinner – of course I brought the dessert. This cake has become one of my most popular cake recipes and if you missed it the first time around, you’ll definitely want to give it a try.

The recipe uses both butter and shortening in the batter. I thought about changing the recipe and using all butter, but decided not to because shortening creates higher, lighter-textured baked goods, while the butter adds great flavor. So I knew a combination would give me the best of both worlds.


  1. When it comes to measuring flour, a cup is not always a cup. Sifting is a must.
  2. This pound cake is dense and moist. The batter is thick and it takes a long time to bake. I baked it at 325 degrees F for 1 hour and 30 minutes. That low, slow baking makes this pound cake ‘crusty’ on the outside and with a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
  3. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy. This is a must.
  4. Also, add the eggs one at a time. You may want to dump them all in at once but resist the urge.
  5. Finally, allow the cake to cool at least 20 to 30 minutes in the pan before inverting it onto a platter.

To Make this Recipe You’Il Need the following ingredients:


A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.


  • 1 c butter, softened
  • 2 c granulated sugar
  • 3/4 c buttermilk
  • 1/3 c key lime juice
  • 5 large eggs
  • 3 c all-purpose flour
  • 1 1/2 t salt
  • 1/2 t baking powder
  • 1/2 t baking sodagreen food coloring (optional)

Key Lime Buttercream Frosting

  • 1/2 c butter, softened
  • 1 1/2 t key lime zest
  • 1 t vanilla extract
  • 1/8 t salt
  • 2 c powdered sugar
  • 3 T key lime juice
  • 1-2 T milk


  • Preheat oven to 350*F. Prepare 3 layered cake pans, 10" tube pan, or 2 loaf pans.
  • In small bowl, combine buttermilk and lime juice, set aside. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine.
  • Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating,
  • starting and ending with flour. Do not overmix. Add in food coloring (to desired darkness), stir just to combine. Spoon batter into prepared pan(s). Bake for 30 - 35 minutes (layered), 50-60 minutes (pound), testing with a toothpick for doneness.
  • Remove from oven and let rest in pans for 15 minutes before inverting onto cooling rack to cool completely.

Frosting Directions:

  • Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, 1 tablespoon at a time, and 1 tablespoon milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.Garnish with key lime slices and kiwi slices.
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