Lime Pound Cake Recipe

Introduction

This Lime Pound Cake is a delightful twist on a classic dessert, bursting with fresh citrus flavor. Moist and tender, it’s perfect for any occasion where you want a simple yet impressive sweet treat.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/4 cup lime juice
• 1 tsp lime zest

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2. Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition.
4. Step 4: Combine the flour and baking soda; gradually add to the creamed mixture alternately with the buttermilk.
5. Step 5: Stir in the lime juice and lime zest.
6. Step 6: Pour the batter into the prepared pan.
7. Step 7: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Tips & Variations

• Use fresh lime juice and zest for the best bright flavor; bottled lime juice won’t give the same freshness.
• For a more intense citrus flavor, add a teaspoon of lemon zest along with the lime zest.
• Try serving the cake with a dusting of powdered sugar or a simple lime glaze for extra sweetness.

Storage

Store the cake wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate it for up to one week or freeze wrapped in plastic and foil for up to 3 months. To reheat, bring to room temperature or warm slightly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity and maintain the cake’s texture.

What pan size works best for this recipe?

A 10-inch tube pan is ideal for even baking and shaping the pound cake. If unavailable, a bundt pan of similar size can be used, but baking times may vary slightly.

Lime Pound Cake Recipe

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★★★★★

4.6 from 107 reviews

This Lime Pound Cake is a moist and flavorful dessert perfect for any occasion. Featuring a luscious combination of buttery richness and zesty lime, this classic pound cake is enhanced with fresh lime juice and zest, delivering a bright, tangy twist to a traditional favorite. Ideal for serving with tea or coffee, it’s a delightful treat that’s sure to impress.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/4 cup lime juice (freshly squeezed)
• 1 tsp lime zest

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to prevent the cake from sticking.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color, which helps incorporate air into the batter.
3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth, emulsified batter.
4. Mix Dry Ingredients and Buttermilk: In a separate bowl, combine the all-purpose flour and baking soda. Gradually add this flour mixture alternately with the buttermilk into the creamed butter mixture, starting and ending with the flour. Mix gently to avoid overbeating, which can make the cake dense.
5. Add Lime Flavor: Stir in the fresh lime juice and lime zest, evenly distributing the citrus flavor throughout the batter.
6. Pour Batter into Pan: Pour the prepared batter into the greased and floured tube pan, smoothing the top with a spatula.
7. Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Ensure butter is softened at room temperature for easier creaming with sugar.
• Use fresh lime juice and zest for the best flavor intensity.
• Check doneness early at 60 minutes to avoid overbaking, which could dry out the cake.
• Buttermilk adds moisture and tenderness; substitute with milk mixed with 1 tbsp vinegar if unavailable.
• For an added touch, drizzle with a lime glaze or dust with powdered sugar before serving.

Keywords: lime pound cake, citrus cake, pound cake recipe, lime dessert, classic pound cake, buttery cake