Key Lime Pound Cake Recipe – Moist, Citrusy & Graham Streusel Topped
A soda boost lightens the batter and graham crumble topping delivers a satisfying crisp.
Key Lime Pound Cake Recipe
If you’re craving a dessert that’s bursting with bright, tangy flavor and a playful texture, this Key Lime Pound Cake is a must-try. The recipe is a delightful twist on the classic, using lemon-lime soda for lightness, fresh lime juice and zest for a vibrant citrus punch, and a crunchy graham cracker streusel for a surprising finish. Whether you grew up loving lemon-lime cakes or you’re discovering citrus desserts for the first time, this cake is sure to become a favorite in your baking repertoire.
What Makes This Key Lime Pound Cake Special?
This Key Lime Pound Cake elevates the traditional pound cake with its tropical, citrus-infused flavor profile and a distinctive topping. The cake is moist and tender, thanks to the inclusion of soda in the batter, while the streusel provides a delightful contrast. The combination is reminiscent of a key lime pie, making it an instant crowd-pleaser.
Ingredients
For the Streusel
- 4 graham cracker sheets, finely crushed (about 3/4 cup)
- 2 tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- 2 tablespoons salted butter, melted and cooled
For the Cake
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature, plus more for the pan
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup lemon-lime soda (such as 7-Up, Sprite, or Sierra Mist)
- 1 tablespoon grated lime zest, plus 2 tablespoons lime juice
- 1 1/2 cups granulated sugar
- 3 large eggs
Step-by-Step Instructions
Preheat and Prepare
Heat your oven to 350°F and set the rack in the center. Butter a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Make the Streusel
- Crush the graham crackers finely in a resealable bag, then transfer to a medium bowl.
- Add granulated sugar and brown sugar, tossing to combine.
- Drizzle with the melted butter and mix until crumbs are evenly coated. Set aside.
Mix Dry Ingredients
Sift the flour, baking powder, and salt together in a separate bowl. In another small bowl, mix the lemon-lime soda, lime zest, and lime juice.
Cream Butter and Sugar
Beat together the butter and granulated sugar in a stand mixer with the paddle attachment until light and fluffy, scraping down the sides as needed for about 3 minutes.
Add Eggs
With the mixer on low, add the eggs one at a time, making sure each is fully incorporated before adding the next.
Alternate Dry and Wet Ingredients
Add half the flour mixture, mix until just combined, then add the soda mixture, and finally the remaining flour mixture.
Bake
Scrape the batter into the lined loaf pan, smoothing the top. Sprinkle the streusel evenly over the batter. Bake until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Let the cake cool in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a rack to cool completely.
Tips for Success
- Ingredient Quality: Use fresh lime zest and juice for the best flavor.
- Baking Time: Oven temperatures can vary, so start checking at 1 hour 10 minutes.
- Loaf Pan: A metal pan provides even baking; glass may require an extra 5–10 minutes.
- Cooling: Allow the cake to cool before slicing to prevent crumbling.
- Serving: Serve slightly warm or at room temperature for optimal taste and texture.
What others are reading
Ingredient Substitutions & Variations
This recipe is flexible and can be adapted to suit your taste or pantry:
- Key Limes vs. Regular Limes: If you find key limes, use them for an authentic key lime flavor, but regular limes work just as well and are easier to source.
- Soda Options: Any lemon-lime soda (7-Up, Sprite, etc.) works; for a twist, try orange soda or ginger ale.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Dairy-Free: Use your favorite vegan butter substitute.
Storage Instructions
The cake keeps well at room temperature for up to 3 days if wrapped tightly in plastic wrap. For longer storage, wrap the cake in plastic and then foil and freeze for up to 3 months. Thaw at room temperature before serving.
Common Questions & Troubleshooting
Frequently Asked Questions (FAQs)
Can I use bottled lime juice and zest?
Fresh is best for flavor, but in a pinch, bottled lime juice and dried zest can be used. Expect a deeper, less vibrant taste.
Why is my cake too dense or dry?
Overmixing the batter or overbaking can cause dryness. Measure ingredients accurately and avoid overbaking.
Can I make this in a Bundt pan?
Yes, but double the recipe for a standard Bundt pan and adjust baking time accordingly.
Can I skip the soda?
The soda adds lightness and moisture. For a substitute, try adding extra lime juice or milk, but the texture may differ.
How do I prevent my streusel from burning?
Check the cake at the 1-hour mark and tent with foil if the streusel begins to over-brown.
Nutrition & Serving Suggestions
Key Lime Pound Cake is rich and indulgent, with a slice (1/10th of the loaf) containing approximately 330 calories, 15g fat, 47g carbs, and 4g protein.
For a stunning presentation, dust with powdered sugar or drizzle with a simple lime glaze before serving. Pair with whipped cream, fresh berries, or vanilla ice cream for a truly decadent dessert.
Why This Recipe Works for Any Occasion
This Key Lime Pound Cake is perfect for everything from summer barbecues and bake sales to holiday gatherings. The tangy citrus flavor is a refreshing contrast to richer desserts, and the streusel topping adds a playful twist that both kids and adults love. It’s also a wonderful make-ahead dessert for potlucks and picnics.
The Nostalgia Behind the Recipe
The author reminisces about childhood memories of lemon-lime soda cakes, noting that this key lime variation is now a favorite for its sunny flavor and easy preparation. It’s a recipe that bridges generations and sparks joy with every bite.
More Citrus Desserts to Try
| Recipe | Description |
|---|---|
| Lemon-Lime Pound Cake | A classic soda cake with lemon and lime zest, baked in a Bundt pan and topped with a citrus glaze. |
| Key Lime Pie | The quintessential citrus dessert—creamy, tangy, and perfect for summer. |
| Lime Coconut Bars | A tropical twist featuring lime curd and toasted coconut on a buttery shortbread crust. |
In Conclusion
This Key Lime Pound Cake recipe is a celebration of bright, zesty flavor and nostalgic baking traditions. With a moist, tender crumb and a crunchy graham cracker streusel topping, it’s a dessert that’s as fun to make as it is to eat. Whether you’re a seasoned baker or a beginner, this cake is sure to impress and satisfy your citrus cravings any day of the year.
References
Similar Articles
Read full bio of medha deb
