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This Key Lime Pound Cake Is Better Than Pie

Sweet and tart in the best of ways.

Good Housekeeping

Read when you’ve got time to spare.

Key lime pound cake

Ethan Calabrese

Pack the zesty flavor of key lime pie into this sweet loaf.

For the Pound Cake

  • 1 1/2c. (3 sticks) butter, softened
  • 1 (8-oz.) block cream cheese
  • 3 c. sugar
  • 5 large eggs
  • 3 tbsp. lime juice
  • 3 c. all-purpose flour
  • 3 c. all-purpose flour
  • Zest of 1 lime

For the Glaze

  • 1 c. powdered sugar
  • 1 tsp. lime juice
  • 2 tbsp. water
  • 1/2 tsp. pure vanilla extract
  • Zest of 1 lime


  1. Preheat oven to 350 degrees F.
  2. Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.
  3. Mix in lime juice, then flour. Fold in lime zest.
  4. Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.
  5. Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

Yields: 6 Prep Time: 20 mins Total Time: 1 hr 20 mins

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This post originally appeared on Good Housekeeping and was published May 14, 2020. This article is republished here with permission.

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