Overmixing the batter after adding the flour is the most common way to toughen a pound cake. Once you add the flour, you are on a gentle mixing mission. Fold and stir only until the last dry streaks disappear. A few small lumps are better than overworked gluten.
Under-baking is a risk because of the cake’s density. A toothpick must come out clean. If there’s wet batter, it needs more time. An underbaked pound cake will sink in the middle and have a gummy texture. Be patient and test in a couple of spots.
Adding the glaze to a warm cake is a messy mistake. The heat will melt the sugar, causing the glaze to be absorbed and disappear, leaving a soggy, wet spot on top instead of a beautiful, defined drizzle. Wait until the cake is completely cool.
Serving Suggestions
I love serving a simple slice of this cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cold, creamy element alongside the rich, tangy cake is a match made in heaven.
For a brunch or tea time, I’ll serve it plain, perhaps with a light dusting of powdered sugar and a few thin lime slices on the side. It’s elegant and lets the cake’s own flavor shine.
It’s also fantastic with a cup of strong coffee or iced tea. The bitterness of the coffee balances the cake’s sweetness and citrus notes perfectly, making for a delightful afternoon treat.
Variations & Customizations
For a “Tropical” twist, I’ll add 1 cup of toasted coconut to the batter along with the zest. Sometimes I’ll even swap half the lime juice for pureed mango for a mango-lime version that’s incredibly flavorful.
You can make this into delightful mini loaves for gifting. Just divide the batter between 4-5 small loaf pans and reduce the baking time to about 40-45 minutes. They make beautiful, personal-sized gifts.
For a richer glaze, replace the lime juice in the glaze with a tablespoon of key lime juice and a tablespoon of cream cheese, beaten until smooth. It creates a creamy, tangy frosting that’s utterly decadent.
How to Store, Freeze & Reheat
Once glazed and set, store the cake covered at room temperature for up to 3 days. I use a cake dome or invert a large bowl over it. The glaze will help keep it moist.
This cake freezes beautifully. Wrap the unglazed, cooled cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature, then add the fresh glaze before serving.
To refresh a slice, warm it in the microwave for 10-15 seconds. This gently softens the crumb and makes the citrus aroma bloom again, tasting nearly as good as the day it was baked.
Conclusion
This Key Lime Pound Cake is my go-to when I want to bring a burst of sunny, cheerful flavor to the table. It’s a recipe that feels both special and comforting, and it never fails to brighten someone’s day. I hope it becomes a beloved, zesty tradition in your kitchen, filling your home with its incredible citrus scent and your gatherings with delicious smiles. Happy baking