Lemon-Lime Pound Cake
A zesty lemon-lime pound cake with bright citrus flavors, moist crumb, and a glossy glaze, perfect for brunch, teatime, or special occasions that call for a refreshing treat.
Ingredients
Instructions
- Preheat oven to 325°F. Butter and flour a 9x5x3 inch loaf pan.
- In a large mixer bowl, cream butter until smooth, about 1 minute.
- Gradually add 1 1/2 cups of sugar and beat until light and fluffy, 4-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in grated lemon and lime zest.
- Sift together flour, salt, and baking powder onto a sheet of wax paper.
- Gradually add the dry ingredients to the butter mixture in 4 to 5 additions, beating on low speed until just blended after each addition.
- Spoon batter into prepared pan and bake for 1 hour and 15 minutes, or until a cake tester inserted into the center comes out clean and edges pull away from the sides of the pan.
- Leave cake in pan to cool on a rack for 5 minutes.
- Meanwhile, in a small non-aluminum saucepan, combine remaining 1/2 cup sugar, lemon juice, and lime juice.
- Cook over moderate heat, stirring until sugar dissolves, about 1 to 2 minutes. Do not boil.
- Remove glaze from heat.
- Remove cake from pan and place on a rack.
- While cake is still warm, brush all over with the hot citrus glaze.
- Let cake cool completely, then wrap in plastic wrap and aluminum foil.
- Let cake stand in a cool place for at least a day before slicing. The cake improves overnight and keeps up to a week if tightly wrapped.
Tips & Substitutions
For a lighter texture, ensure your butter is well-creamed and eggs are at room temperature. You can substitute the butter with a half-and-half mixture of unsweetened applesauce and yogurt for a healthier option. If you prefer a stronger citrus flavor, increase the lemon and lime zest to 2 tablespoons each. This cake can also be made using gluten-free flour for those following gluten-free diets.
Serving Suggestions
This Lemon-Lime Pound Cake is delightful served plain or with a dollop of whipped cream. For an elegant touch, pair it with fresh berries or a fruit compote. It also complements a cup of tea or coffee, making it perfect for afternoon gatherings. For a fun twist, try serving it alongside the Awesome Coconut Cake for a delicious dessert spread.
Storage & Reheating
Store the wrapped cake in an airtight container at room temperature for up to a week. To refresh the cake, you can warm individual slices in the microwave for 10-15 seconds. If you want to keep it longer, consider freezing it; just make sure it's well-wrapped to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Lime Pound Cake contains roughly 74 calories, with 1g protein, 13g carbohydrates, and 2g fat. It is a good source of vitamin C (19% of the Daily Value). Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits in this pound cake?
Yes, you can easily substitute the lemon and lime with oranges or grapefruits for a different flavor profile. Just ensure to adjust the zest and juice quantities to maintain the moisture and taste balance. This flexibility allows you to experiment with various citrus combinations.
Why is my cake dense?
A dense cake can result from overmixing the batter or not properly creaming the butter and sugar. Be sure to mix only until ingredients are combined and avoid over-beating after adding the flour. Also, ensure your baking powder is fresh, as expired leavening agents can affect the rise.
How can I make this cake more moist?
To enhance moisture, consider adding a bit of sour cream or yogurt into the batter. Additionally, brushing the warm cake with the citrus glaze not only adds flavor but also helps retain moisture. Properly wrapping the cake after it cools will also keep it moist for longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).