Lemon-Lime Pound Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
6
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
directions
- 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.
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