Key Lime Glazed Buttermilk Pound Cake

The humble pound cake. So simple, yet so beloved! Breakfast, dessert or a mid afternoon snack… anytime is a great time for a slice. AND what could be better? Hmm, how about one flecked with key lime zest and covered in a sticky lime glaze? Now you’re talking!

The whole unsliced Key Lime Glazed Buttermilk Pound Cake on a white serving platter with cut limes

In summers past when we’ve gone on family vacations, we’ve stayed in several hotels with glourious buffet breakfasts included. My kids’ faces always light up when we first walk into the dining room, because they know that usually there is some sort of breakfast cake represented. It’s always so cute to see the look on their faces as they light up, “Cake for breakfast?!? Can I mom?”

While some quick breads such as banana, zucchini, and pumpkin breads manage to disguise their cakiness under a thin veil of “healthy” breakfast fare, a pound cake is unabashedly a FULL-ON cake. And yet, somehow, I often find myself serving it for breakfast, even on non-special occasions!

Slicing into the Key Lime Glazed Buttermilk Pound Cake

I can only come up with one rationale for this phenomenon, and that is its shape! Anything baked in a loaf pan has to be okay to eat for breakfast, right? 😂 “It’s like we’re on vacation!”, the kids crooned when I served this up last week.

First slice of the Key Lime Glazed Buttermilk Pound Cake on a white serving platter

All kidding aside, you are going to LOVE this pound cake, no matter what the time of day. It is just as lovely in the evening covered with berries and whipped cream, as it is plain with a cup of tea in the afternoon… or if you are so inclined, as a decadent and delicious breakfast.

The key limes give it an amazing citrusy flavor as only key limes can, however if you can’t find them in your neck of the woods, regular limes make an excellent substitute. This is my second in a three-part series highlighting the key lime, as it is in season until September. Stay tuned for one more (non pie!) killer recipe coming up!

And in the meantime, pretend you’re on vacation and have a slice or two any time you wish 😘

Side view to show crumb of the Key Lime Glazed Buttermilk Pound Cake

Are there substitutions for this Key Lime Pound Cake?

  • If you can’t find key limes, regular limes can be used in their place.
  • If you don’t have buttermilk, you can make your own by using regular milk and a squeeze of lemon juice. Let it sit for 5 minutes before using.

Key Lime Glazed Buttermilk Pound Cake with two slices ready to be eaten resting on a white serving platter

 

Make Ahead Dinner Party

Key Lime Glazed Buttermilk Pound Cake

Prep Time15 mins
Cook Time50 mins
Servings: 1 loaf cake

Ingredients

  • 1 cup sugar
  • 1 tablespoon key lime zest from 4-5 limes or use regular lime zest
  • 1 stick unsalted butter at room temperature, cut into pieces
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup buttermilk
  • ½ cup powdered sugar
  • 4 tablespoons key lime juice or substitute regular lime juice

Instructions

  • Preheat the oven to 325 degrees. Butter and flour an 8 x 4” loaf pan and set aside (you can also use a 9x5” pan if that’s all you have, but it will take less time to bake and not be as tall of a cake).
  • Place the sugar and zest in a stand mixer with the paddle attachment and mix for about a minute. This allows the zest to release it’s oils into the sugar. Add in the butter and mix on medium high speed until pale yellow and fluffy, about 4 minutes.
  • Add the eggs one at a time, scraping the sides after each addition. Mix in the vanilla.
  • In a separate bowl whisk together the flour, baking powder and soda, and salt. Add half to the mixer, and mix on low speed until combined. Add the buttermilk, mix, and scrape the sides. Add the remaining flour and mix until just combined.
  • Pour into the prepared pan and bake about 50 minutes until golden and a toothpick comes out clean. Cool in the pan for 10 minutes then turn out onto a rack.
  • Mix together the powdered sugar and juice. Using a toothpick, poke holes all around the top of the bread. Spoon about ¾ of the glaze over the warm cake and then let the cake cool off completely. To the remaining glaze, add enough powdered sugar to make a thick white frosting. Spread this over the top of the cake. Cake will keep, well wrapped, at room temperature for up to three days.

Tips & Tricks

  • If you can’t find key limes, regular limes can be used.
  • If you don’t have buttermilk, you can make your own by using regular milk and a squeeze of lemon juice. Let it sit for 5 minutes before using.

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1 Comment

  • Phyllis Rosenblum says:

    Many thanks for the tip about substitute for buttermilk. I don’t use it or keep it on hand and so many recipes call for it. (Now I can try them)😁

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