This vibrant lemon-lime pound cake might just become the most requested treat at any gathering. It’s rich, buttery, and perfectly balanced with the tang of lemon and lime—plus, the glaze infused with lime zest is what truly makes it unforgettable.
One taste of this cake, and people will be asking for the recipe—or even your hand in marriage. Yes, it’s that good. Whether you’re baking for brunch, a summer picnic, or a potluck, this citrus pound cake is a bright burst of sunshine in loaf form.
Ingredients for Zesty Lemon-Lime Pound Cake with Glaze
-
2 sticks butter (1 cup / 225 g), room temperature
-
2 cups sugar (400 g)
-
5 large eggs
-
3 cups all-purpose flour (375 g)
-
1 teaspoon salt (5 g)
-
1/2 teaspoon baking powder (2.5 g)
-
1/2 teaspoon baking soda (2.5 g)
-
2 medium limes
-
3/4 cup buttermilk (180 ml)
-
1 teaspoon pure vanilla extract (5 ml)
-
3 tablespoons lemon extract (45 ml), divided
-
2 cups powdered sugar (240 g)
How to Make Zesty Lemon-Lime Pound Cake with Glaze
-
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two loaf pans (9×5 inches / 23×13 centimeters) by spraying with Baker’s Joy or greasing and flouring them.
-
In a large bowl, cream together the softened butter and sugar until the mixture is fluffy and light in texture.
-
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl between each egg to fully incorporate.
-
In one bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, juice of one lime, finely grated zest of one lime, vanilla extract, and 2 tablespoons (30 ml) of lemon extract.
-
Alternate adding the dry ingredients and the liquid mixture into the butter and egg mixture. Mix well between each addition and scrape down the sides of the bowl to ensure a smooth batter.
-
Divide the batter evenly between the two prepared loaf pans and spread out the tops. Bake for 45 to 60 minutes. Check for doneness by inserting a toothpick or butter knife in the center—it should come out with a few moist crumbs, but no raw batter. If the top browns too quickly, cover loosely with foil. Allow the cakes to cool in the pans for 10–15 minutes before transferring them to a wire rack.
-
Once the loaves have cooled completely, prepare the glaze. Mix the powdered sugar with the juice and zest of the second lime, and stir in the remaining 1 tablespoon (15 ml) of lemon extract. Whisk until smooth but thick enough to pour—add a few drops of milk if necessary.
-
Drizzle the glaze evenly over the cooled cakes and let it set until firm. Slice and serve to watch it disappear!
There’s something magical about the combo of lemon and lime, especially when it’s swirled into a buttery pound cake and topped with a glossy citrus glaze. This recipe delivers a moist, flavorful crumb and a burst of brightness in every bite. Whether you’re a seasoned baker or just starting out, this lemon-lime pound cake is practically foolproof—and dangerously addictive.
So next time you want to impress without stress, whip up this cake and brace yourself for rave reviews (and maybe a few marriage proposals too).
