Key Largo Key Lime Pound Cake with Key Lime Glaze Recipe -
Key Largo Key Lime Pound Cake with Key Lime Glaze Recipe

Key Largo Key Lime Pound Cake with Key Lime Glaze

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  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 More Reviews

Most Helpful Positive Review
Apr 05, 2008

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

Most Helpful Critical Review
Apr 25, 2008

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.


23 Ratings

May 03, 2008

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

Jun 28, 2011

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, thinking that one day I wanted to “have at it.” Today was that day. I think what happens is that just like with top chefs, in the interest of being creative we stray from the tried and true chemistry of a recipe to come up with something different that we can call our own. That may be what happened here. I fiddled with this recipe big time, but now it works and can be prepared with confidence in my view, as opposed to its continuing to be neglected. So… 2 c. of fat is too much…reduce the shortening to 1/2 cup. Two cups of sugar is not enough – up it to 3 cups. Add 1/4 tsp. salt to heighten flavor. Increase the milk to 1 c. and decrease the lime juice to 1/4 cup. Add 1 T. of grated lime zest and, if you can get your hands on it, 1 tsp. of pure lime extract. (I buy mine online) The ingredients for the glaze are just fine…BUT…it has to be heated to a boil, boiled for about 2 min., then brushed onto the warm cake. I didn’t bother to poke holes in the cake – it absorbed the buttery, sweet lime glaze like a sponge. The bottom line? This cake is incredibly delicious. Moist, buttery, beautiful and boldly lime. Don’t pass this by! I’m rating this 4 stars (but it’s really 5!) just so that it isn’t overlooked, even tho’ as written I’d most likely rate it a 1 or 2 star recipe.

Jul 13, 2009

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 being over mixed. Replace all shortening with approximate quantity of butter. Not sure exactly how much I ended up using, but two cups—4 sticks—way too much. Add ‘til consistency is cake-like, and batter tastes good. (A batter that tastes good bakes into a cake that tastes good!). Whip the egg whites firm and fold into batter. Don’t add the glaze until after the cake has cooled completely: Hot cakes are especially porous & glaze will sink in. Also, just mix the sugar and lime juice (no butter) together, then heat without stirring until it begins to bubble around the edges and can glaze the back of a spoon. Prompted by other reviewer comments, I decided to use my simple confectioner’s icing instead of glaze. Just one cup confectioner’s sugar mixed into 1 TBS lime juice. Fork drip it over the cooled cake in a lattice pattern. For the time-constrained among us, there’s an easy solution to this recipe. Simply replace part of the water when preparing a yellow cake mix (I like Duncan Hines) with approx. ¼ cup concentrated frozen limeade, and a few drops of lime extract. Add more or less of both, depending on the amount of lime flavor desired (remember- taste the batter!). Let cool and add your sugar/lime juice glaze to the top. Makes an awesomely good, quick, and inexpensive cake!

Feb 26, 2009

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, so it was presented to understandingly forgiving company. The texture was dense & sticky, and it came out of the pan unwillingly, leaving a crumbly, woebegon-looking crust. But when everybody tasted it, they did not care what it looked like. My mouth is watering just thinking about this cake. I've made it twice, both times it was pitiful looking. And both times it was so delicious you could hear the angels sing. Make it for the people you love, who will forgive it for being homely.

Apr 16, 2008

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 into the cake not leaving a glaze at all. I did find that adding a dollop of cool whip when serving adds to presentation and enhances flavor.

Apr 16, 2008

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 have a slice absolutely loved it. It has become my new "favourite" as well as my family's.


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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