This low sugar key lime pound cake is rich, buttery, and bursting with bright citrus flavor in every bite. The soft and moist texture pairs perfectly with the fresh tanginess of key lime, creating a dessert that feels light yet comforting at the same time. Finished with a smooth lime glaze and fresh zest, this cake is perfect for spring brunches, summer gatherings, or an afternoon coffee break.
Unlike traditional pound cakes loaded with sugar, this version keeps things lighter while still delivering that classic bakery-style taste. The fresh lime flavor makes every slice refreshing, and the tender crumb stays moist for days.
Why You’ll Love This Recipe
- Low sugar and lighter than classic pound cake
- Moist, buttery texture
- Bright and refreshing key lime flavor
- Perfect for spring and summer desserts
- Easy to make ahead
- Great with coffee or tea
Ingredients
For the Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated monk fruit sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup melted butter
- 1/2 cup unsweetened Greek yogurt
- 1/4 cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Lime Glaze
- 1/2 cup powdered keto sweetener
- 2 tablespoons key lime juice
- 1 teaspoon lime zest
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the eggs, melted butter, Greek yogurt, key lime juice, lime zest, and vanilla extract until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter will be thick.
Step 5: Bake the Cake
Spread the batter evenly into the prepared loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins browning too quickly, loosely cover with foil during the last 10 minutes of baking.
Step 6: Cool and Glaze
Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Mix the glaze ingredients until smooth, then drizzle over the cooled pound cake. Finish with extra lime zest for a fresh citrus look.
Tips for the Best Pound Cake
- Use fresh key lime juice for the best flavor.
- Don’t overmix the batter or the cake may become dense.
- Allow the cake to cool fully before glazing.
- Store overnight for even stronger lime flavor the next day.
Storage Tips
Keep the pound cake covered at room temperature for 2 days or refrigerated for up to 5 days. You can also freeze slices individually for quick desserts later.
FAQ
Can I use regular limes instead of key limes?
Yes. Regular limes work well if key limes are unavailable, though the flavor will be slightly less intense.
Is this cake keto-friendly?
Yes. It uses low-carb flours and keto sweeteners to keep sugar and carbs lower than traditional pound cake.
Can I make this dairy-free?
You can substitute the butter with coconut oil and use dairy-free yogurt alternatives.
Why is coconut flour included?
Coconut flour helps absorb moisture and gives the cake a more traditional pound cake texture.