Key Largo Key Lime Pound Cake with Key Lime Glaze

Key Largo Key Lime Pound Cake with Key Lime Glaze


"This island recipe springs from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to that tropical paradise and is the perfect recipe for entertaining guests in the summer time."


2 h 20 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
  3. Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes.
  4. While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.
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  1. 23 Ratings


Made this Key Lime Pound Cake yesterday and was a little leary about the temperature and cooking time but to my surprise....This was absolutely a wonderful change to the regular pound cake...If ...

Hey girls, if you give this recipe another chance ,,it works. First,, dont poke any holes in it, instead of useing key lime juice, I used 2 limes,I also added lime zest in place of key lime juic...

This recipe sounded delicious. There was just one review when I printed it out, 5 stars. Baked it and was disgusted (sorry, "disappointed" doesn't convey my feelings) with the results. The "gl...

Yes, this recipe definitely has problems as evidenced by the fact that, a) it’s been ignored, b) only 16 people have reviewed it and c) it has a low rating. I’ve been eyeing it for some time, th...

This recipe needed obvious (and not so obvious) changes. Don’t use a stand mixer to blend batter; crumb will become too dense—a reaction of the long-chain gluten (protein) strands in the flour b...

This was one of the most decadent, delicious, rich, fantabulous-tasting desserts I have ever made... but it was very unattractive to look at. I made it for the birthday party of a dear friend, s...

I love Key Lime anythig. I made this a few nights nights ago and it was delightful. I followed the exact recipe no alterations. However I am not sure if I did the "glazing" right. It soaked i...

What a wonderful pound cake! I was looking for something different and decided to try this. I actually doubled up the glaze and poked alot of holes in the cake. Everyone who was fortunate to hav...

I was not impressed with this at all.. Followed the recipe completely.. It is too heavy to be called a pound cake, and the glaze soaks in and turns to a gummy center, giving the impression that ...