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As you may already know, baking is my passion. There’s nothing more satisfying than the process of measuring ingredients, combining them together, and finally, seeing the finished product. Today, I am excited to share with you a recipe that I absolutely adore – Lemon-Lime Pound Cake.
This cake has been a staple in my family for years, passed down from generation to generation. It’s a classic British recipe that can be enjoyed at any time of day, whether it’s for breakfast or dessert. The combination of lemon and lime creates the perfect balance of tartness and sweetness that is sure to please anyone’s taste buds.
The best part about this recipe is that it’s easy to make and requires only a few ingredients that you likely already have in your kitchen. From start to finish, it takes only an hour to bake and is perfect for when you need to satisfy your sweet tooth in a hurry.
Without further ado, let’s dive into the details of this Lemon-Lime Pound Cake recipe!
Why You’ll Love This Recipe
Ladies and gentlemen, grab a seat and let me tell you why you will fall head over heels for this Lemon-Lime Pound Cake recipe.
First of all, imagine a cake with a tangy flavor that will delight your taste buds – the perfect balance of sweet and sour. This heavenly Lemon-Lime Pound Cake is just that. Prepared with fresh lemon juice, lime juice, and zested lemon and lime, it is the ultimate zesty treat. The citrusy tang will leave you coming back for more!
Secondly, it is not only the taste but also the texture that will amaze you. Picture yourself biting into a slice of cake with an incredibly soft texture – every bite will make you feel like you’re eating a piece of heaven. Made with cake flour and baking powder, this cake has an airy and light crumbly texture that will leave your mouth watering.
Lastly, the versatility of this cake is impressive! It can be served as is or alongside some delicious berries for an added burst of flavor. You can enjoy it for breakfast, dessert, or even as a snack any time of day. And let’s not forget to mention its stunning appearance in its bundt pan form!
If you’re looking for something that packs a punch in both citrusy flavor and exceptional texture, look no further than this Lemon-Lime Pound Cake recipe. It’s versatile and delicious – what’s not to love?
Ingredient List
Ingredients 1:
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Ingredients 2:
- 3 sticks (1 1/2 cups) unsalted butter, softened at room temperature
- 3 cups granulated sugar
- 5 large eggs, one at a time, mixing after each addition
- zest of 2 lemons and 2 limes
- 1 tablespoon freshly squeezed lemon juice and 1 tablespoon freshly squeezed lime juice
- 2 teaspoons vanilla extract or 1 teaspoon lemon extract and 1 teaspoon lime extract
Ingredients 3:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- zest of 1 lime and 1 lemon
- Juice of 1 lemon and juice of half a lime.
Note: The total sugar amount in this recipe is 4 ½ cups (with powdered and granulated sugar).
The Recipe How-To
Now that we have all the ingredients ready, let’s get into how to make this Lemon-Lime Pound Cake. This recipe is an absolute favorite of mine and is sure to impress anyone who gets a taste of it.
Step 1: Prep the Bundt Pan
Start by preheating your oven to 325°F. Use cooking spray or butter to generously coat the entire inner surface of a 12-cup bundt pan to prevent sticking. Dust flour over the buttered surfaces, tapping out excess flour so that your cake will come out completely flawless.
Step 2: Cream Wet Ingredients with Sugar
Take a large bowl and combine 3 cups cake flour, 1 teaspoon baking powder, and 1 teaspoon salt in it. Meanwhile, beat in another large bowl 2 cups of unsalted butter with 3 cups granulated sugar until light and fluffy. Add 5 large eggs, one at a time, mixing well after each addition.
Step 3: Combine Wet and Dry Ingredients
Add in 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, and begin adding the dry ingredients mixture into the wet ingredients mixture in portions. The best way to do this is in two parts, beginning and ending with the dry mixture. Use a spatula to scrape any bits from the sides of the bowl while still whisking.
Step 4: Add Zest and Flavorings
Add 2 teaspoons vanilla extract, 2 teaspoons grated lemon zest, and 2 teaspoons grated lime zest into the batter. Scrape down any bits from the sides of your bowl with your spatula again.
Step 5: Pour Batter into Prepared Pan
Direct your mind on pouring your thoroughly prepared batter into your previously prepared pan. Smooth out its top and make sure it’s evenly spread throughout all areas of the pan.
Step 6: Bake
Bake the cake until it is well-risen, golden brown, and a toothpick or cake tester that’s inserted comes out clean. This should take about 1 hour and 25 minutes.
Step 7: Cool
Remove your cake from the oven once cooked and let cool on a wire rack for 10-15 minutes. Afterward, invert the pan onto a wire rack and let the cake cool completely.
Finally, top your Lemon-Lime Pound Cake with a dusting of powdered sugar and garnish with some fresh berries before serving. Enjoy!
Substitutions and Variations
Now, while this lemon-lime pound cake is already a delightful dish on its own, there are a few options that you can explore to switch things up a bit. Here are some ways to add your own twist to the recipe:
– Berries: Add a handful of fresh berries such as strawberries, raspberries, and blueberries to the batter for a fruity delight. Be sure to toss them in some flour before folding into the batter so they don’t sink to the bottom.
– Lime Soda Cake: Replace milk with lime soda for a refreshing twist. This variation will give the cake a slightly tangy and fizzy flavour that’s perfect for summer.
– Cream Cheese Icing: For those who love cream cheese frosting, try adding it to the top of your baked cake instead of powdered sugar. Beat together 8 ounces of softened cream cheese with ½ cup of unsalted butter and slowly add in 1 teaspoon vanilla extract, 3 cups powdered sugar, and lemon zest from half a lemon.
– Key Lime Pie: Swap lemon juice with key lime juice for a refreshing and tropical twist. Top with sweet whipped cream and sprinkle with lime zest.
– Ree Drummond’s 7Up Cake: Take inspiration from The Pioneer Woman herself by replacing the milk with Seven-Up soda pop in your concoction. The slight sweetness of seven-up makes way for another flavourful twist!
Don’t be afraid to experiment and get creative with your pound cake creation! These variations provide you with even more ways to enjoy this delicious cake – bring on the summer sunshine!
Serving and Pairing
When it comes to serving a slice of this Lemon-Lime Pound Cake, dusting it with some powdered sugar is a classic and effortless way to add some decorative flair. Berries such as blueberries and raspberries can be used to garnish and add some sweetness to the plate as well.
As for pairing, a cup of coffee or tea would be the perfect complement to the zesty flavor of the cake. For those looking for an indulgent dessert experience, topping it with a scoop of vanilla ice cream or fresh whipped cream would elevate this humble pound cake to new heights.
But why stop there? A drizzle of homemade berry sauce or lemon curd would bring some tanginess and fruitiness to your game, making your taste buds sing with delight. This dessert can also be served on its own, making it perfect for casual gatherings or even as a sweet snack throughout the day.
Make-Ahead, Storing and Reheating
One of the best things about this lemon-lime pound cake is that it can be made ahead of time and stored for later enjoyment. If you want to save time on busy weekdays or prepare it ahead of a gathering, this recipe is perfect for your needs.
To make the cake ahead of time, let it cool down completely after baking. Then, store it in an airtight container or wrap it tightly with plastic wrap. The cake can stay at room temperature for up to two days, or you can keep it in the refrigerator for up to a week.
When reheating the cake, preheat your oven to 350 degrees F (175 degrees C). Place the cake on a baking sheet and cover it loosely with foil to prevent it from drying out. Heat the cake for 10-15 minutes or until it’s warmed through.
It’s also possible to freeze the cake if you want to store it for longer periods. Once the cake has cooled down completely, wrap it tightly with plastic wrap and again with foil. Label the package with the date and put it in the freezer. It will keep for up to three months.
When thawing the frozen cake, let it defrost overnight in the refrigerator. After reaching room temperature, you can reheat it in the oven to refresh its original texture.
With these make-ahead, storing, and reheating tips your precious lemon-lime pound cake needs never go to waste!
Tips for Perfect Results
Baking a delicious lemon-lime pound cake may seem simple, but sometimes it can be challenging to achieve perfect results. Here are some helpful tips to ensure your cake turns out perfectly every time.
1. Use Room Temperature Ingredients
One of the most crucial tips for baking the perfect lemon-lime pound cake is using room temperature ingredients, such as butter and eggs. Softening the butter at room temperature is important because it will blend better with the sugar, resulting in a lighter texture. Similarly, eggs that are at room temperature mix more smoothly with the batter, leading to a smoother and fluffier cake.
2. Don’t Overbeat the Batter
While it is essential to mix all ingredients well when baking a lemon-lime pound cake, overmixing can lead to a dense and dry texture. Therefore, once you start mixing the ingredients in the mixer, avoid taking breaks between additions and don’t mix the batter for too long.
3. Zest Citrus Fruits Carefully
The zest of citrus fruits, such as lemons and limes, provide an essential flavor to your pound cake. Ensure to grate the outermost part of their skin, only where they are highly fragrant and brightly colored.
4. Use Cake Flour
Using cake flour instead of all-purpose flour will give you a more delicate and tender crumb in your lemon-lime pound cake because it has lower protein levels than all-purpose flour does.
5. Avoid Overbaking
When baking your lemon-lime pound cake, keep an eye on its temperate level and avoid over-baking or under-baking it. Over-baked cakes are usually dry or tough, while under-baked ones are usually too moist or sticky.
6. Cool Cake Completely Before Glazing
Allowing your lemon-lime pound cake to cool completely before adding glaze on top is crucial since any heat from it can melt or hinder how well the icing sits on the food.
By following these simple tips, you can bake a perfect lemon-lime pound cake recipe that everyone will cherish.
Bottom Line
Conclusion:
In conclusion, this Lemon-Lime Pound Cake recipe is a must-try for anyone who loves citrus flavors in their desserts. With its perfect blend of tart lemon and lime flavors and a moist, tender crumb, this cake will certainly elevate your taste experience.
Plus, with the multitude of substitutions and variations provided in this recipe, you can customize it to your liking and experiment with different flavor combinations.
Whether you serve it for brunch, an afternoon tea, or as a dessert after dinner, this cake is sure to impress. So grab your apron and get baking—you won’t regret trying this delicious recipe!
Lemon-Lime Pound Cake Recipe
Ingredients
- 1 cup cake flour
- 1/2 teaspoon baking powder
- salt, a pinch
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon finely chopped lime zest
- 1 tablespoon finely chopped lemon zest
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh lime juice
Other
- fresh berries, for serving (or other sliced fruit)
- lemon curd, for serving
Instructions
- Preheat oven to 325°; butter and flour a 9 x 5 inch loaf pan.
- In a bowl, combine the flour, baking powder, and salt; set aside.
- With an electric mixer on medium speed, beat the butter until smooth.
- Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
- Add in eggs, vanilla, and zests; beat until incorporated.
- Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
- Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
- Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
- While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
- Spoon glaze over cake; transfer cake to a cake plate.
- Serve with your favorite berries or fresh fruit, and lemon curd, if desired.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.