Lemon Lime Iced Pound Cake

Christina Dicken


This is BY FAR.... THE BEST, tart, moist and delicious pound cake ever! I have tweaked this recipe until it came out perfect!!! It makes two whole loaves, so you can freeze one for a later time or you can bring this to any gathering. Just be ready for the compliments to come rolling in!!! It was actually very hard for me to share my recipe since I worked so hard in the lab creating to perfection :) ENJOY!!!

pinch tips: How to Measure Ingredients





20 Min


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
This was seriously one of the best pound cakes I have ever had! I loved the addition of the lime zest to the icing. It really brought this cake over the top. In fact, I liked it so much, I brought the cake to a social event. While I was there I heard one of the ladies say "I don't know who made this cake but I want to marry them." It is THAT good.


2 stick
2 c
5 large
3 c
all purpose flour
1 tsp
1/2 tsp
baking powder
1/2 tsp
baking soda
2 medium
3/4 c
1 tsp
pure vanilla extract
3 Tbsp
lemon extract
2 c
powdered sugar

Directions Step-By-Step

Preheat oven to 350 and either spray Baker's Joy in two loaf pans or butter and flour two loaf pans. Cream together room temperature butter and sugar until fluffy.
Add one egg at a time scraping down the sides of the bowl in between each egg and beat at medium speed until combined and fluffy.
Mix together flour, baking soda, baking powder and salt in one bowl. In another bowl mix the buttermilk, juice of one lime, finely grated zest of one whole lime, vanilla extract and 2 of the tablespoons of lemon extract.
Alternate the dry mixture and the liquid mixture into your butter, eggs and sugar and mix thoroughly in between adding each one, scraping down the sides of the bowl after adding each time.
Divide batter into the two loaf pans and spread evenly in pans. Bake for 45 minutes to an hour. Check with a toothpick or butter knife... crumbs are ok but you do not want any raw batter to stick. Also, if the top seems to be getting too brown, you can cover with foil. I think using the low rack is best for my oven. Let sit in the pans for at least 10-15 minutes then remove to finish cooling.
When the loaves are completely cooled, mix the powdered sugar with the zest and juice of the second lime and add the last tablespoon of lemon extract to it. whisk until pourable but not runny... you can add a few drops a milk if you need to. Pour over the top of your loaves and let sit until the glaze firms. Slice up and serve!!!

About this Recipe

Main Ingredient: Flour
Regional Style: Southern
Other Tags: For Kids, Heirloom
Recipe For: The Best Pound Cake