Lime Pound Cake Recipe
The richness of this pound cake, buttery and indulgent, is balanced by the addition of lime zest and a tart lime glaze. It’s great to nibble on any time of day, but we particularly like it after dinner, paired with icy sorbet.
Game plan: Make sure all ingredients are at room temperature before beginning.
For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- Finely grated zest of 1 medium lime (about 1 packed tablespoon)
For the glaze:
- 2 tablespoons freshly squeezed lime juice (from 2 medium limes)
- 1/4 cup granulated sugar
- Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; set aside.
- Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and continue beating until light and fluffy, about 4 minutes more. (Stop the mixer to scrape down the sides occasionally.) Add eggs 1 at a time, beating well after each addition.
- Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, or your cake will be tough.) With a rubber spatula, fold in lime zest. Spread batter into the prepared pan and place in the oven.
- Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Meanwhile, make the lime glaze.
For the glaze:
- Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
- Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan. Stir lime glaze again, then brush top of cake with glaze (use it all). Cool completely before serving.