Sweet and sour collide in this summery Lime Pound Cake recipe. Drenched in delicious lime glaze, for an extra sweet and sour kick!
During the winter, I tend to want citrus. I think it’s because citrus seems so summery to me. Luckily for me, citrus is readily available year round in grocery stores, so I can get my citrus fix any time of the year.
This lime pound cake has a lovely lime flavor, but what really sends it over the top is the glaze. The glaze adds a punch of lime, so if you’re not huge into lime flavor, you might just skip the glaze.
This lime pound cake recipe was first showcased on our blog in a recipe for St. Patrick’s Day Parfaits. In the parfaits, this recipe is made in muffin tins, and used layered with pudding, Lucky Charms cereal, and Cool Whip. So yummy!
Tips for making Lime Pound Cake
Lime Pound Cake has a tendency to stick to the loaf pan. Because of this, you’re definitely going to want to grease the pan well. I’ve also found that it helps to take a strip of parchment paper as wide as the loaf pan, and put it down into the pan, over the shortening, and then let it overhang the sides by a few inches. I then grease over the parchment paper as well. This help me be able to sort of “lift” the pound cake out of the loaf pan when it’s finished, instead of having to turn the pan upside down.
It’s also important that you spend enough time creaming the butter and sugar, and again when you’ve added the eggs. This helps the bread have a better texture, and not be as dense.
If your lime pound cake starts to brown too much as it’s baking, but it’s not finished baking yet, place a piece of aluminum foil over the top of the pan while it finishes cooking, to keep the top from burning.
Here are some other citrus recipes we think you’ll enjoy:
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 3/4 cup plain yogurt
- 2 tsp. lime extract
- 1 tsp. vanilla extract
- 1 tsp. lime zest
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
For the glaze
- 1/2 cup powdered sugar
- 2 tsp. lime juice
- 1 tsp. lime zest
- Preheat oven to 325 degrees. Grease a loaf pan.
- In the bowl of a stand mixer cream the butter. Add the sugar, and cream for 2 minutes.
- Add the eggs, one at a time, mixing each until fully incorporated. Beat on high for 2-3 minutes.
- Add the yogurt, lime extract, vanilla extract and lime zest, and mix until combined.
- Slowly add the dry ingredients and mix just until incorporated.
- Pour into prepared loaf pan.
- Bake for 55-60 minutes until the edges begin to brown and a butter knife inserted in the center of the loaf comes out clean. If top starts to brown too much, place a piece of aluminum foil over the top to keep it from burning.
- Cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack to finish cooling.
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