Lemon Lime Iced Pound Cake

11
Christina Dicken

By
@Southerncookinggurl

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!!!

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
MANY
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Lemon Lime Iced Pound Cake

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!!!

Printable Recipe Card

About Lemon Lime Iced Pound Cake

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




Show 29 Comments & Reviews

12 Twists On Traditional Pb&j Recipe

12 Twists on Traditional PB&J

Kitchen Crew @JustaPinch

Try these fun peanut butter and jelly recipes that reinvent a kid's classic. There's nothing basic about PB&J!

15 Coffee Break-worthy Coffee Cake Recipes

15 Coffee Break-worthy Coffee Cake Recipes

Kitchen Crew @JustaPinch

Acceptable as a breakfast treat or a light dessert, no one can pass up a piece of coffee cake. Brew an extra pot of coffee today, because we've found 15...

Delicious Recipes Using Springtime Produce

Delicious Recipes Using Springtime Produce

Kitchen Crew

Spring has sprung! OK... maybe that's wishful thinking in some parts of the country. But we are so close to warmer weather and farmers' markets bursting with spring produce. I'm...