This Lemon Lime Pound Cake Loaf is full of sweet and slightly tart flavor, thanks to fresh lemon and lime juices, and topped with a simple lemon and lime glaze!
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Just when I thought I was over the whole quarantine baking trend, I decided to make a pound cake! Because when life gives you lemons, you make lemonade. But when life gives you limes, too, you make a Lemon Lime Pound Cake Loaf!
I had exactly one lemon and one lime left in our fridge and they were starting to look a little sad. Usually, I’ll toss some lemon or lime juice into a sauce (or a drink – ahem), but this time around I wanted something sweeter!
Lemon Lime Pound Cake Loaf
Since I was constantly baking at the start of this pandemic, I accumulated quite a bit of butter. In fact, there may or may not be a box of butter sitting in our freezer at this moment. I’m not entirely sure. But this recipe uses two full sticks and hardly made a dent in the amount of butter sitting in our fridge!
The full cup of sugar seems minor compared to the amount of butter and the four eggs that go into this pound cake. Based on the fact that my husband and I practically finished this loaf over the weekend, I’d say it’s worth our cholesterol levels getting a jolt!
Let’s not forget the fact that this pound cake is flavored with fresh lemon and lime juice! A whole lemon and whole lime go into this recipe, but they don’t overwhelm the flavor of the cake. It’s just enough to make it taste like sunshine!
I used half a lemon, half a lime, and zest from each in the cake batter. Then, I made an easy glaze with the same amount of juice and zest. You can always adjust the amount to your liking, but I thought the flavor balance ended up being perfect!
- 2 sticks of butter, softened
- 1 cup sugar
- 4 large eggs
- 1/2 tsp. vanilla extract
- 2 cups flour
- 1/2 lemon, juice + zest
- 1/2 lime, juice + zest
- 1/2 cup powdered sugar
- 2 tbsp. water
- 1/4 tsp. vanilla extract
- 1/2 lemon, juice + zest
- 1/2 lime juice + zest
- Preheat oven to 350 degrees and prepare a loaf pan with cooking spray and/or parchment paper.
- In a mixing bowl, cream butter and sugar together.
- Add the eggs, one at a time.
- Then, add the vanilla.
- Add one cup of the flour.
- Then, add the lemon and lime juices, plus a little zest from each.
- Last, add the other cup of flour and mix until smooth.
- Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick comes out clean from the center of the cake.
- Cool on a wire rack.
- In a bowl, mix the powdered sugar, water, vanilla, lemon and lime juices, plus a little zest from each.
- If the mixture is too thin, add a little more powdered sugar. If it's too thick, add a little more water.
- When the glaze is the right consistency, pour over the pound cake (using a wire rack with a plate or cookie sheet underneath). If desired, pour the excess glaze over the cake again.
- Allow the glaze to harden, then cut the loaf into slices.
If you don’t plan to devour the cake in one weekend, like we basically did, keep it from drying out by covering it with foil. It’s best enjoyed with a tall glass of cold milk or a scoop of vanilla ice cream on top!
Did you make this Lemon Lime Pound Cake Loaf recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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