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CHOW: Recipes: Lime Pound Cake

Lime Pound Cake Recipe

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Lime Pound Cake
Difficulty: Easy | Total Time: 1 hr 35 mins | Active Time: | Makes: 1 (9-inch) loaf

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.

Special equipment: We used our hefty stand mixer to make this cake, but you can easily do it with a regular hand mixer too.

INGREDIENTS

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
INSTRUCTIONS
For the cake:

  1. 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.
  2. Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
  3. 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.
  4. 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.
  5. 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:

  1. Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
  2. 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.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • athina--try a few drops of lime oil and more lime and lemon zest in the batter itself. For the glaze, try infusing it with some zest, green part only,(gently heating) before pouring over the top of the loaf, then use a kitchen skewer to poke the top crust all over. More juice and less sugar is the key to a zingy glaze. It should be transparent, not transluscent.

  • This was ok- The glaze had no consistency, being that it is made with granulated sugar, and lime juice, and the crystals don't dissolve without heat, and thus it is thin and runny-not adhering to the cake or giving any kind of discernable glaze to the cake. I added some confectioners sugar to that mixture, as well as a generous amount of lime zest. (the zest has much more flavor than the juice)
    ...+READ

    This was ok- The glaze had no consistency, being that it is made with granulated sugar, and lime juice, and the crystals don't dissolve without heat, and thus it is thin and runny-not adhering to the cake or giving any kind of discernable glaze to the cake. I added some confectioners sugar to that mixture, as well as a generous amount of lime zest. (the zest has much more flavor than the juice)
    Also, I would NOT recommend upper third of the oven for baking. The top browns too much. upper-middle is sufficient.
    Maybe I was just spoiled by this delicious sweet lemon cake my mom used to make when I was a kid. It was sweet, moist and very lemony (not a pound cake) I used motherbucker's suggestion to perforate the cake with a dowel and let the glaze ooze into it. My mom did the same with her lemon cake. Overall not an impressive cake, I expected much more flavor.-COLLAPSE

  • It looks great. I just wish the baking recipes also had high altitude directions with them.

  • Sounds great and I am looking forward to making it - From the looks of it, this recipe is similar to the lemon-poppy loaf I make o I am going to line the pan with parchment - when the cake comes out of the oven I am going to poke it all over with a bamboo skewer and brush it with lime glaze, when it is cool enough to handle, I will put loaf on a rack, carefully remove the parchment and poke the...+READ

    Sounds great and I am looking forward to making it - From the looks of it, this recipe is similar to the lemon-poppy loaf I make o I am going to line the pan with parchment - when the cake comes out of the oven I am going to poke it all over with a bamboo skewer and brush it with lime glaze, when it is cool enough to handle, I will put loaf on a rack, carefully remove the parchment and poke the bottom with skewer and brush with glaze and brush sides with glaze - When cake is cool, wrap it and let it sit for a day so the glaze really moistens the cake -

    I will let you know if it was successful or cocky-COLLAPSE

  • Sounds amazing - I can't wait to try it.