Lemon Lime Pound Cake

11 INGREDIENTS • 9 STEPS • 1HR 10MINS

Lemon Lime Pound Cake

Recipe

4.3

3 ratings

These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.

Lemon Lime Pound Cake

Save

Vintage Kitchen Notes

Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...

http://www.vintagekitchennotes.com/

These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.

1HR 10MINS

Total Time

$1.94

Cost Per Serving

Ingredients

Servings

10

us / metric

3 1/4 cups

Cake Flour

as needed

Baking Soda

as needed

1 cup

Unsalted Butter

1 cup

3 cups

Granulated Sugar

6

1 tsp

Vanilla Extract

1

Lime, zested, juiced

zest from the whole lime and 1 Tbsp juice per 10 servings

1 1/4

Lemons, juiced

1/2 lemon plus 1 Tbsp juice per 10 servings

3/4 cup

Powdered Confectioners Sugar

Nutrition Per Serving

VIEW ALL

Calories

660

Fat

23.7 g

Protein

6.3 g

Carbs

104.6 g

Lemon Lime Pound Cake

Save

Vintage Kitchen Notes

Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...

http://www.vintagekitchennotes.com/

Cooking InstructionsHide images

step 1

Preheat oven 350 degrees F (180 degrees C).

step 2

Butter or spray two 9 x 4 loaf pans. Line the bottom with parchment or aluminum paper.

step 3

In a large bowl beat Unsalted Butter (1 cup) and Sour Cream (1 cup) until smooth, about 1 minute.

step 4

Add Lime (1) and mix. Add Granulated Sugar (3 cups) gradually and beat until light and fluffy, about 3 minutes more.

step 5

Add Eggs (6), one at a time, incorporating well each one before adding the next. Add Vanilla Extract (1 tsp) and juice from the Lemons (1 1/4).

step 6

Sift Cake Flour (3 1/4 cups) with Baking Soda (as needed) and Salt (as needed) and add it to the butter mixture at low speed in 2 additions, beating only until mixed.

step 7

Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.

step 7 Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.

step 8

Let cool for 10 minutes then unmold. Let cool completely before glazing.

step 9

For the glaze, mix Powdered Confectioners Sugar (3/4 cup), juice from the Lime (1) and 1 Tbsp Lemon Juice until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!

step 9 For the glaze, mix Powdered Confectioners Sugar (3/4 cup), juice from the Lime (1) and 1 Tbsp Lemon Juice until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!

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