Vanilla Lime Pound Cake Recipe

Name: Vanilla Lime Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs; 3 Tablespoons Milk; 1 Tablespoon Vanilla Extract; 1 whole Vanilla Bean - Contents Of; 1-1/2 Tablespoon Lime Zest (about 3-4 Medium Limes); 1/4 cups Freshly Squeezed Lime Juice; 1-1/2 cup All-purpose Flour; 3/4 cups White Sugar; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1-1/2 stick Butter, Softened; _____; FOR THE GLAZE:; 1/4 cups Lime Juice; 1 teaspoon Vanilla Extract; 1 Tablespoon Heavy Cream; 1 cup Powdered Sugar; 1 teaspoon Lime Zest

Servings: persons

3 whole Eggs
3 Tablespoons Milk
1 Tablespoon Vanilla Extract
1 whole Vanilla Bean - Contents Of
1-1/2 Tablespoon Lime Zest (about 3-4 Medium Limes)
1/4 cups Freshly Squeezed Lime Juice
1-1/2 cup All-purpose Flour
3/4 cups White Sugar
1 teaspoon Baking Powder
1/4 teaspoons Salt
1-1/2 stick Butter, Softened
_____
FOR THE GLAZE:
1/4 cups Lime Juice
1 teaspoon Vanilla Extract
1 Tablespoon Heavy Cream
1 cup Powdered Sugar
1 teaspoon Lime Zest

1
For the cake:
2
Preheat oven to 350F.
3
In a small bowl, combine eggs, milk, vanilla extract, vanilla beans, lime zest and lime juice. Whisk together.
4
In the bowl of your electric mixed, combine flour, sugar, baking powder and salt. Mix until combined. Add butter and mix until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each.
5
Cut a piece of parchment paper to fit in the bottom of your loaf pan and butter it. Spray the entire loaf pan with baking spray and lay the parchment paper down, buttered side up. Pour the batter in the loaf pan and bake for 50-55 minutes. If cake gets too brown on top, lightly tent it with foil. Let cool before glazing.
6
For the glaze:
7
Whisk all ingredients together to form a glaze. Add more liquid or sugar to get desired consistency. Pour over cooled pound cake.

763

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 3 whole Eggs, 3 Tablespoons Milk, 1 Tablespoon Vanilla Extract, 1 whole Vanilla Bean - Contents Of, and more.

Yes, Vanilla 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!

Vanilla Lime Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions