Lemon-Lime Pound Cake

Why You’ll Love This Recipe

I love this Lemon-Lime Pound Cake because it’s incredibly refreshing with just the right balance of tart citrus flavors and a buttery, soft texture. The lemon and lime zest infuse the cake with a burst of freshness, making it the perfect treat for warm weather or anytime you want a light, flavorful dessert. It’s simple to make yet elegant enough for a special occasion, and it pairs beautifully with a cup of tea or coffee.

Ingredients

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup unsalted butter, room temperature

• 1 cup granulated sugar

• 3 large eggs

• ½ teaspoon vanilla extract

• Zest of 1 lemon

• Zest of 1 lime

• 2 tablespoons fresh lime juice

• ¼ cup milk

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Flavors: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lime zest.

Combine Wet and Dry Ingredients:

5. Alternate Adding Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and lime juice, beginning and ending with the dry ingredients. Mix until just combined.

Bake the Cake:

6. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional Glaze:

8. Make the Glaze: If you want to add an extra touch of sweetness, mix together ½ cup powdered sugar with 1 tablespoon lime juice and 1 tablespoon lemon juice. Drizzle the glaze over the cooled cake for a beautiful citrusy finish.

Servings and Timing

This recipe makes one 9×5-inch loaf, which serves about 8-10 people. Prep time is around 15 minutes, and baking time is 55-65 minutes. The cake will need to cool for about 20 minutes before slicing.

Variations

This Lemon-Lime Pound Cake is incredibly versatile, and here are a few variations you can try:

• Add berries: For added flavor and texture, fold in some fresh raspberries or blueberries into the batter before baking.

• Coconut twist: Add ¼ cup of shredded coconut to the batter for a tropical twist.

• Different citrus: You can swap the lemon and lime for other citrus fruits, such as orange or grapefruit, for a different flavor profile.

• Cinnamon sugar: If you prefer a spiced note, sprinkle some cinnamon sugar on top of the batter before baking for a slightly caramelized crust.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3-4 days. To keep it fresh, you can also wrap it tightly in plastic wrap or foil. If you have leftover cake, you can freeze it for up to 2 months. To thaw, simply let it sit at room temperature for a couple of hours before serving.

FAQs

Can I make this cake without the glaze?

Yes, the cake is delicious on its own without the glaze. The citrusy flavors in the cake are bright and satisfying even without the extra sweetness from the glaze.

Can I make this cake in advance?

Yes, this cake keeps well and actually becomes even more flavorful after sitting for a day or two. You can make it ahead of time and store it at room temperature for up to 3-4 days.

Can I use all lime or all lemon in the recipe?

Yes! You can use only lime or only lemon if you prefer a stronger flavor from one citrus. Adjust the zest and juice accordingly, using the zest and juice of 2 lemons or limes, depending on your choice.

Can I make this gluten-free?

Yes, you can make this cake gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Just make sure the blend you use has xanthan gum or another binder to help with the cake’s texture.

Can I bake this in a different pan size?

If you’re using a different-sized pan, you may need to adjust the baking time. A smaller pan may bake quicker, while a larger one might take longer. Check for doneness with a toothpick inserted in the center.

Conclusion

This Lemon-Lime Pound Cake is a delightful and refreshing dessert that’s easy to make and full of citrusy goodness. The combination of lemon and lime zest creates a vibrant, tangy flavor, and the moist, buttery texture makes each bite melt in your mouth. Whether you’re serving it for an afternoon tea, a special occasion, or as a simple treat, this cake will always be a crowd-pleaser that leaves everyone wanting more!