Lime Pound Cake Recipes

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LEMON-LIME POUND CAKE



Lemon-Lime Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 16 servings

Number Of Ingredients 18

3 cups granulated sugar
3 sticks (12 ounces) unsalted butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda, such as 7-Up
1 tablespoon lemon zest
1 tablespoon lime zest
Nonstick baking spray, for spraying pan
2 cups powdered sugar, sifted
1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lemon juice
1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lime juice
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon granulated sugar
Blackberries, for serving

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
  • Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
  • Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

KEY LIME POUND CAKE



Key Lime Pound Cake image

A slice of the Keys for your cake stand.

Provided by Southern Living Editors

Categories     Cakes

Time 2h45m

Yield Serves 12

Number Of Ingredients 14

1 cup butter (2 sticks), softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
¼ cup fresh Key lime juice
1 cup powdered sugar
2 tablespoons fresh Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
  • Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  • Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
  • Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).

KEY LIME POUND CAKE



Key Lime Pound Cake image

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

KEY LIME POUND CAKE WITH GLAZE



Key Lime Pound Cake with Glaze image

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

Provided by kp1971us

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
  • Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
  • Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
  • While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g

KEY LIME POUNDCAKE



Key Lime Poundcake image

Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup/226 grams unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups/240 grams all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces/113 grams cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
4 ounces/113 grams cream cheese at room temperature
1/4 cup/57 grams unsalted butter at room temperature
2 cups/227 grams confectioners' sugar
1/4 cup/60 milliliters Key lime juice
2 tablespoons lime zest

Steps:

  • Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
  • Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
  • Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
  • Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
  • Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
  • Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
  • Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram

LEMON-LIME POUND CAKE



Lemon-Lime Pound Cake image

Provided by Gertrude Burnom

Categories     Cake     Mixer     Citrus     Egg     Dessert     Bake     Kid-Friendly     Lemon     Lime     Bon Appétit     Louisiana     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
3 cups all purpose flour
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
5 large eggs
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated lime peel
3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP)
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
  • Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

MADE FROM SCRATCH LIME POUND CAKE



Made from Scratch Lime Pound Cake image

I made this cake this morning, but have yet to cut into it. I made it for my mom's bday. I hope it turned out ok. Will have to update you. I intended this to be a dense cake with a glaze topping. I referred to several recipes for a lime cake before concocting my own version. I like to make a recipe my own, plus make it a bit healthier. Most cakes call for far too much sugar and animal fat. This makes just a bit larger cake than a square or round pan will hold. I used a 7"x9" pyrex baking dish. I am by no means experienced when it comes to cooking or baking. Hope it turned out....

Provided by crowesfeet

Categories     Gelatin

Time 45m

Yield 1 small cake, 12 serving(s)

Number Of Ingredients 15

3/4 cup sugar
2 whole eggs
3 egg whites
1/4 cup canola oil (or choice of oil)
1/4 cup water
1/4 cup lime juice
1/4 cup sour cream
1 ounce unflavored gelatin (4 pkts or one box)
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup confectioners' sugar
1 teaspoon lime juice
1 tablespoon milk or 1 tablespoon water
1 tablespoon vegetable shortening
1 tablespoon unbleached all-purpose flour

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly grease and flour cakepan.
  • In a separate bowl, sift flour and baking soda and set aside.
  • In a large bowl, mix together sugar, eggs, egg whites, veggie oil, water and lime juice. Add in sour cream and gelatine. Then gradually add in the presifted flour and baking soda.
  • Pour into prepared cakepan and bake at 350 for approximately 30 minutes or until toothpick comes out clean.
  • Allow to cool for 20 minutes or so, before removing from pan.
  • While cooling prepare glaze. Add together confectioner's sugar, lime juice, water or milk and stir until smooth.
  • Pour glaze over warm cake and allow to cool.

Nutrition Facts : Calories 213.4, Fat 7.7, SaturatedFat 1.6, Cholesterol 37.5, Sodium 86.1, Carbohydrate 30.7, Fiber 0.5, Sugar 17.6, Protein 5.8

LEMON-LIME RICOTTA POUND CAKE



Lemon-Lime Ricotta Pound Cake image

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Provided by Kim

Time 1h30m

Yield 12

Number Of Ingredients 20

3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
  • Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
  • Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
  • To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g

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From cheflorious.com


MINI LIME POUND CAKES - OF BATTER AND DOUGH
2018-04-18 Alternatively, grease and flour 8 or 9 cavities of a mini-loaf pan. Add the lime zest to a small bowl with the lime juice and let sit for 10 minutes to soften the texture of the zest. Add the butter and coconut oil to a large measuring cup and melt in the microwave - about 45 seconds to 1 minute on high heat. Whisk to combine.
From ofbatteranddough.com


TRIPLE LIME POUND CAKE - PATI JINICH
In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes.
From patijinich.com


BUTTERMILK LIME POUND CAKE - FOODTASTIC MOM
2017-02-28 Instructions. Place butter and sugar in large mixing bowl. Mix until light and fluffy. Add eggs and mix until well incorporated. In a separate bowl, stir together flour, baking powder, and salt. In another bowl, stir together milk, lime juice, and vanilla. Add wet and dry ingredients to cake batter. Mix for 2-3 minutes, scraping down sides as ...
From foodtasticmom.com


KEY LIME POUND CAKE RECIPE - THE SPRUCE EATS
2022-04-05 Position a rack in the center of the oven and heat to 325F. Grease and flour a 10 cup Bundt pan, or a 9 to 10-inch tube pan. To make the cake, add 1 cup butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and an electric hand mixer.
From thespruceeats.com


BLUEBERRY LIME POUND CAKE - RECIPE GIRL
2020-05-18 Add the lime-sugar and beat on medium speed until light and fluffy, 1 to 2 minutes. Add the whole eggs one at a time, mixing well after each addition (scrape the bowl, as needed). Beat in the egg yolk. Reduce the mixer speed to low and slowly add the flour mixture (scrape the bowl, as needed).
From recipegirl.com


KEY LIME POUND CAKE RECIPE FROM BARBARA BAKES
2019-06-07 A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake. A delicious Southern twist to a traditional pound cake. This recipe I originally shared as part of a virtual progressive dinner – of course I brought the dessert.
From barbarabakes.com


LIME POUND CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan. In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda.
From tutdemy.com


7UP POUND CAKE (LEMON LIME CAKE) | MY CAKE SCHOOL
2022-03-22 Whisk to blend and set aside. 3. In the bowl of your mixer, mix the butter until smooth, gradually add the sugar and mix until lightened in color and fluffy, 3 to 5 minutes. 4. Add the eggs one at a time, mixing after each egg until the yellow of the yolk has blended in. 5. Add the vanilla and lemon extract. 6.
From mycakeschool.com


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