Mile High Key Lime Pound Cake Recipe

If you love Southern-inspired desserts that pack a punch of citrus flavor, the Mile High Key Lime Pound Cake is about to become your newest obsession. This showstopper rises tall and proud, with a golden crust and an incredibly moist, buttery crumb flecked with real key lime zest. Finished with a bright, zippy glaze that cracks as your knife slices through, this cake is sunshine on a plate. Whether you’re a fan of classic pound cake or seeking a dessert that bursts with zingy tropical notes, the Mile High Key Lime Pound Cake earns its place at every celebration table.

Ingredients You’ll Need

The Mile High Key Lime Pound Cake relies on a handful of pantry staples and fresh citrus to deliver its unique flavor and velvety texture. Each ingredient plays a crucial role, and choosing quality components makes all the difference between a good cake and a rave-worthy masterpiece.

• Unsalted butter (1 ½ cups, at room temperature): The secret to a luscious crumb, providing richness and that characteristic pound cake texture.
• Granulated sugar (3 cups): Gives the cake its tender, moist sweetness and helps aerate the butter for height.
• Large eggs (6, at room temperature): Essential for structure, binding, and that luxurious mouthfeel.
• All-purpose flour (3 cups): The cake’s sturdy yet soft foundation—be sure to measure carefully for best results.
• Baking powder (½ tsp): Gives a gentle lift to this substantial cake without making it airy.
• Salt (½ tsp): Balances the flavor and accentuates the bright citrus notes.
• Whole milk (¾ cup): Adds extra moisture, keeping each slice plush from center to crust.
• Fresh key lime juice (¼ cup): Delivers authentic, tangy key lime flavor that sets this cake apart.
• Key lime zest (1 tbsp for cake, 1 tsp for topping): Infuses vibrant citrus oils into every bite and adds visual appeal on top.
• Vanilla extract (1 tsp): Rounds out the tartness with delicate bakery warmth.
• Powdered sugar (1 ½ cups): The backbone of the silky, sweet-tart glaze.
• Key lime juice (2–3 tbsp, for glaze): Keeps the glaze tangy and bright, mirroring the cake’s citrus kick.

How to Make Mile High Key Lime Pound Cake

Step 1: Prepare the Pan and Preheat the Oven

The first step to a flawless Mile High Key Lime Pound Cake is prepping your tools. Preheat your oven to 325°F (160°C). Generously grease and flour a tall tube or bundt pan, making sure every nook is coated. This ensures the cake releases beautifully tall and intact.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the room-temperature butter until it’s light and almost fluffy. Gradually add the sugar, keeping the mixer on medium-high, and beat for 3 to 5 minutes. This step introduces air for lift and gives the pound cake its classic mile-high rise.

Step 3: Incorporate the Eggs

Add the eggs one at a time, blending well after each addition and scraping down the bowl as you go. This gentle approach avoids overbeating and creates that signature tender crumb, which is the pride of any Mile High Key Lime Pound Cake.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt, ensuring even distribution. In another bowl, combine the whole milk, fresh key lime juice, lime zest, and vanilla extract. The aromatic blend of these wet ingredients fills your kitchen with the scent of a key lime grove.

Step 5: Mix Everything Together

Alternate adding the dry and wet mixtures to your butter mixture, starting and ending with the flour. Gently fold or mix at low speed after each addition, just until combined. This method keeps the batter thick yet smooth, preventing overmixing and preserving the exquisite texture of the cake.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Transfer to the oven and bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Your Mile High Key Lime Pound Cake will emerge with a gorgeous golden crust and fragrant citrus notes wafting through your kitchen.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Meanwhile, whisk together the powdered sugar and key lime juice to form a thick but pourable glaze. Once the cake is cool, drizzle the glaze liberally over the top, and finish with a sprinkle of key lime zest for that final burst of color and flavor.

How to Serve Mile High Key Lime Pound Cake

Garnishes

Give your Mile High Key Lime Pound Cake the spotlight it deserves by topping it with fresh key lime zest, thin slices of key lime, or even a touch of powdered sugar. The pop of green from the zest and slices adds citrusy flair against the pearly glaze, making each slice look irresistible.

Side Dishes

Pair this luscious cake with something cool and creamy, like lightly whipped cream or a scoop of vanilla ice cream. A few fresh berries alongside will balance the citrus and keep each bite refreshing, amplifying the dessert’s summer vibes.

Creative Ways to Present

If you’re feeling festive, build a dessert platter with mini slices, individual ramekin servings, or even bite-sized cubes of Mile High Key Lime Pound Cake skewered with fruit. For special occasions, add edible flowers, or plate each slice with a drizzle of berry coulis for a restaurant-worthy treat.

Make Ahead and Storage

Storing Leftovers

Your Mile High Key Lime Pound Cake will stay delicious for days when stored properly. Wrap any leftover slices or the whole cake tightly in plastic wrap or foil and keep it at room temperature for up to four days. The flavor often deepens and the texture mellows as it rests, so don’t be surprised if it tastes even better the next day.

Freezing

To save cake for another occasion, simply wrap individual slices or the entire unsliced cake in plastic wrap, followed by a layer of foil. Store it in the freezer for up to three months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator or at room temperature for several hours.

Reheating

If you like your cake warm, pop a slice in the microwave for 10 to 15 seconds, or warm it in a low oven. Just be cautious with the glaze, as it may melt a bit. A touch of warmth brings out all the buttery, citrusy aromas for a heavenly treat with coffee or tea.

Mile High Key Lime Pound Cake FAQs

Can I use regular limes instead of key limes?

Yes, you can substitute regular lime juice and zest if key limes aren’t available. The flavor will be slightly different—regular limes are sharper and less floral—but it will still deliver a delicious citrus kick.

Why is my pound cake dense or gummy?

Mile High Key Lime Pound Cake should be dense yet tender, not gummy. Make sure your ingredients, especially butter and eggs, are at room temperature and do not overmix the batter. Also, avoid opening the oven door during baking, as that can cause the cake to collapse.

How do I keep the cake from sticking to the pan?

Thoroughly grease and flour your pan, making sure to coat every corner and groove. Using a high-quality nonstick tube or bundt pan can also help the cake release easily.

Can I make this cake gluten-free?

Yes! Substitute a quality gluten-free all-purpose flour blend, keeping in mind that the cake’s texture may change slightly. Look for blends formulated for baking for best results.

Do I have to use the glaze?

While the glaze gives the Mile High Key Lime Pound Cake extra zing and a beautiful finish, you can skip it if you prefer a less sweet dessert. The cake is moist and flavorful enough to stand alone, but the glaze does take it over the top.

Final Thoughts

Baking a Mile High Key Lime Pound Cake is the kind of rewarding project that transforms a simple afternoon into a celebration—one slice will have friends and family asking for your secret. Whether you whip it up for a special event or just because, this bright, citrusy treat is proof that sometimes, happiness can be measured in cake slices. Give it a try—you may find your new signature dessert!

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