Lime Pound Cake with Delicious and Easy Lime Glaze

This lime pound cake with delicious and easy lime glaze is tangy, moist and absolutely irresistible. It’s a perfect summer dessert and delicious topped with fresh berries.

So Many Delicious Lime Desserts

Most of us are fairly familiar with fresh key limes. They are very aromatic and can be used in so many desserts. They are found in your favorite key lime pound cake recipe, key lime pie, key lime cake and key lime cheesecake to name a few.

However, sometimes fresh key limes can be hard to find. So, what do you do if you only have regular limes, have a sweet tooth and really want that key lime flavor? Try this deliciously moist pound cake recipe, of course!

All Purpose Flour Versus Cake Flour

While you may only have regular limes, there are a couple of things that make this pound cake recipe stand out. First, this recipe uses cake flour. This is the first time I’ve baked with cake flour and I’m sold.

It was actually a bit of a happy accident that I used cake flour. When I went to bake this cake, I discovered that I didn’t have enough all-purpose flour, but I did have cake flour, so that’s what I used.  

I love how the cake turned out using the cake flour!  It still has the dense texture that a good pound cake should have, but I felt like the crumb was much more delicate than a traditional pound cake.

Making the Tender Crumb

The other stand-out tip that sets this pound cake apart is coating the bundt pan with non-stick spray and granulated sugar. Traditionally, you would coat the bundt pan with non-stick spray and flour. However, using the granulated sugar made the outside of the cake a little crispy and crunchy, which is a perfect combo with the soft center of the cake.

While this pound cake is wonderfully delicious all on its own, it also tastes amazing topped with berries and a little whipped cream.

Tips and Tricks for Making Lime Pound Cake:

• Allow your butter to come to room temperature before you start. This will make it much easier to cream the butter and sugar together to make your final butter mixture.
• It’s important that the eggs are well beaten into the butter mixture one at a time. There should be no lumps.
• Sifting the dry ingredients together will insure that they’re evenly mixed into the cake batter.
• While you can mix this cake by hand, I wouldn’t recommend that. You’ll end up with a more consistent cake batter using a hand mixer or a stand-up mixer.
• Even a non-stick pan should be coated with non-stick spray and sugar to make sure that the cake doesn’t stick.
• Cool the pound cake in the bundt pan for 15 minutes to insure that it comes out of the bundt pan in one piece. If the cake is too hot, you risk it breaking apart when you invert it onto a plate.
• Pound cake freezes very well. See below for the best way to freeze a cooled pound cake.
• If you don’t have a bundt pan, you can substitute two loaf pans.

Best Way to Freeze Pound Cake:

• Make sure cake is cooled completely. Putting it on a wire rack will help move this process along.
• Do not put the lime glaze on the cooled cake before freezing. You’ll want to add that after the cake has been defrosted.
• You can freeze the entire pound cake or individual slices.
• Wrap tightly first with plastic wrap and then with aluminum foil.
• Freeze for up to 3 months.

Ingredients Needed for Lime Pound Cake:

Full instructions for making this recipe can be found below in the recipe card

• Unsalted butter
• Sugar
• Eggs
• Vanilla extract 
• Lime juice
• Fresh lime zest
• Cake flour
• Baking soda
• Salt
• Half and Half
• Powdered sugar

How to Make Lime Pound Cake:

• Coat a bundt pan with non-stick spray and then sugar.
• With a mixer cream together butter and sugar in a medium bowl or large bowl, until fluffy.
• Beat in eggs, one at a time, until well-incorporated.
• Beat in vanilla extract and lime juice.
• Combine the dry ingredients of flour, baking soda and salt in a separate large mixing bowl to make your flour mixture.
• Alternate beating flour mixture and half and half into the butter mixture a little at a time, starting and ending with the flour.
• Pour cake batter into prepared bundt pan.
• Do not use a preheated oven. Place the bundt pan in a cold (room temperature) oven and set temperature to 350 degrees. Bake for 1 hour without opening oven.
• Remove from oven and cool in the pan for 15 minutes. Gently run a knife around the pan and remove to a plate or wire rack to finish cooling.
• Once cake has cooled completely, put powdered sugar in a small mixing bowl and whisk in lime juice, one tablespoon at a time, until a thin glaze has formed.
• Drizzle glaze over the cake with a spoon.

More Pound Cake to Love:

• Blueberry Lemon Pound Cake
• Death by Chocolate Pound Cake
• Cranberry Orange Christmas Pound Cake
• Eggnog Pound Cake
• Cinderella Cake
• Dairy Free Olive Oil Vanilla Bean Pound Cake
• Raspberry Swirl Pound Cake

 

ENJOY!