Lemon Lime Pound Cake Recipe

Name: Lemon Lime Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unsalted butter, room temperature; 1 lb organic powdered sugar; 3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes); ½ teaspoon salt; 6 large eggs; 2 ⅓ cups cake flour, sifted; 3 teaspoons powdered lemon flavoring (available from King Arthur Flour Company); 1 cup organic powdered sugar; 1 teaspoon powdered lemon flavoring; 5 teaspoons fresh lime juice

Servings: persons

1
Preheat oven to 325F.
2
Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3
Using electric mixer, beat butter in large bowl until fluffy.
4
Gradually beat in sugar, then lime zest and salt.
5
Bet in eggs 1 at a time.
6
Add flour and lemon powder in 3 additions, beating just until blended each time.
7
Transfer batter to prepared pan.
8
Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour.
9
Cut around center tube and pan sides of angel food cake pan to loosen cake.
10
Remove pan sides.
11
Cool cake completely.
12
*If using a bundt cake pan, cool cake in pan for 5 minutes.
13
Turn cake out on rack; cool completely.
14
Whisk together powdered sugar, lemon powder and lime juice until smooth.
15
Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
16
Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
17
This recipe can be made with all organic ingredients.

1639

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups unsalted butter, room temperature, 1 lb organic powdered sugar, 3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes), ½ teaspoon salt, and more.

Yes, Lemon Lime Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Lime Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions