Key Largo Key Lime Pound Cake with Key Lime Glaze

Key Largo Key Lime Pound Cake with Key Lime Glaze

21 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m

“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.”

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Adjust Servings

Original recipe yields 16 servings



  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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Reviews (21)

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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 you like lime and want a velvety dense moist pound cake...This is it!! I do a lot of baking and this will be in my "unique favorites" for a citrus pound cake...Thanks again...Great recipe..Marie



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 juice. Key lime juice is very, very tart, So it becomes easy to over do. I think 1/2 c. key lime juice too much. Try ,juice from 2 limes ,plus the zest, then, juice from 2 limes plus the zest in the iceing,That is what will make you want to make this again Karen



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 "glaze" saturated the cake, making it appear undercooked and unappealing. I was too mortified to serve it to my guests. Unfortunately the flavor was not good either, so into the garbage it went. I was incredulous of the one 5 star review I had seen, and I went back to see if any other reviews had been added, perhaps helpful hints to improve it. That's when I saw that others have had this problem. With the price of ingredients this was an expensive disaster, not to mention a total waste of time and electricity to bake. If anyone is daring enough to try this recipe, at least make a true and proper glaze using confectioners sugar that won't saturate the cake. Sorry about the bad review, but it's an honest one.

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Amount Per Serving (16 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet



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Apple Harvest Pound Cake with Caramel Glaze


next recipe:

Key Lime Cake I