Lemon Lime Pound Cake
Brighten up your dessert table with this zesty Lemon Lime Pound Cake—a perfect harmony of citrus flavors wrapped in a tender, buttery crumb. Infused with fresh lemon juice, lime juice, and their fragrant zests, this cake delivers a vibrant burst of tangy sweetness in every bite. Topped with a glossy citrus glaze that enhances its flavor and adds a beautiful finishing touch, this pound cake is as stunning as it is delicious. With simple pantry staples and easy-to-follow steps, this dessert is ideal for any occasion, from casual gatherings to festive celebrations. Serve it as a show-stopping centerpiece or enjoy a slice with a cup of tea for a refreshing treat. Keywords: citrus pound cake, lemon lime dessert, glazed pound cake recipe.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 2 tablespoons Lemon juice
- 2 tablespoons Lime juice
- 1 tablespoon Lemon zest
- 1 tablespoon Lime zest
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
- 1 tablespoon Lime juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray. Lightly dust with flour and tap out any excess.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed, until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Stir in the lemon juice, lime juice, lemon zest, and lime zest until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, lightly cover with aluminum foil during the last 10-15 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and lime juice until smooth and pourable. Adjust the consistency with a bit more juice or powdered sugar as needed.
Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Slice, serve, and enjoy your luscious Lemon Lime Pound Cake!
Nutrition Facts
Calories |
5461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 826.7 g | 301% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 534.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 489 mg | 38% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
