Lemon Lime Pound Cake is the most unique and delicious flavor for a pound cake! It has a citrus vibe through and through. A sugary glaze brushed on top ensures that it’s super tender, sweet and delicious!
This is one pound cake to get addicted to. You can tell just by looking at it that it’s a good one. Eat it by the slice, or put it on a plate and top with some whipped cream and berries. Any way you eat it, you’re going to love this one.
Ingredients needed:
- unsalted butter
- white sugar
- eggs
- lemon zest and juice
- lime zest and juice
- all purpose flour
- salt
- baking powder
How to make Lemon Lime Pound Cake:
The complete, printable recipe is at the end of this post.
PREPARE THE CAKE:
PREPARE THE GLAZE:
Let it cool completely. Wrap the cake in plastic wrap and then wrap with foil and store at room temperature. Or toss it in the freezer for a later date.
This cake is best eaten the day after baking (if you can wait that long). The flavors need a chance to meld. But if you’re making it ahead for tomorrow’s dessert, then that’s perfect. Enjoy!
The Best Pound Cake Recipes:
- Cherry Limeade Pound Cake
- Blueberry Lime Pound Cake
- Lemon Pound Cake
- Paula Deen’s Cream Cheese Pound Cake
- Chocolate Chip Peanut Butter Pound Cake
Lemon Lime Pound Cake
Ingredients
CAKE:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated white sugar
- 5 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated lime zest
- 2 cups all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
GLAZE:
- ½ cup granulated white sugar
- 1½ tablespoons freshly squeezed lemon juice
- 1½ tablespoons freshly squeezed lime juice
Instructions
- Preheat the oven to 325°F. Butter and flour a 9x5-inch loaf pan.
PREPARE THE CAKE:
- In a large bowl, use an electric mixer to cream the butter until smooth. Gradually add the sugar, and beat until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition; beat in the lemon and lime zest.
- Sift together the flour, salt and baking powder. Gradually add the dry ingredients to the butter mixture in 4 to 5 additions, beat on low speed until just blended after each addition.
- Spoon the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a tester inserted into the middle comes out clean and the edges start to pull away from the sides of the pan. Let the cake cool in the pan on a rack while you prepare the glaze.
PREPARE THE GLAZE:
- In a small saucepan, combine the glaze ingredients. Cook over medium heat, stirring until the sugar dissolves- 1 to 2 minutes. Don't boil. Remove the glaze from heat.
- Remove the cake from the pan and set it on a rack over a sheet of wax paper. Brush the warm cake with the hot citrus glaze all over. Let it cool completely. Wrap the cake in plastic wrap and then wrap with foil. This cake is better when eaten the next day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Bundt pan ?
I don’t believe there will be enough batter for a bundt pan.