Lemon-Lime Pound Cake


Makes 1 loaf

2 sticks (8 oz) unsalted butter, softened
2 cups sugar
5 eggs, at room temperature
1 Tbs. fresh grated lemon zest
1 Tbs. fresh grated lime zest
2 cups sifted all purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1-1/2 Tbs. fresh lemon juice
1-1/2 Tbs. fresh lime juice


Preheat oven to 325° F.

Butter and flour a 9x5x3 inch loaf pan.

(I cut a piece of parchment paper to fit the bottom of the loaf pan then butter and flour that to. I find it makes for easier removal of the cake. Wax paper can also be used if you don’t have parchment paper.)

In a large mixing bowl, cream the butter until smooth, about 1 minute. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, 4 - 5 minutes. Add the eggs, one at a time, beating well after each addition; beat in the grated lemon and lime zest.

Sift together the flour, salt and baking powder. Gradually add the dry ingredients to the butter mixture in 4 - 5 additions, beating on low speed until just blended after each addition.

Spoon the batter into the prepared pan. Bake the cake for 1 hour and 15 min, or until a cake tester inserted into the center comes out clean and the edges of the cake begin to pull away from the sides of the pan. Leave the cake in the pan on a rack and allow to cool for 5 min.

Meanwhile, in a small non-reactive saucepan, combine the remaining 1/2 cup of sugar, the lemon and the lime juice. Cook over moderate heat, stirring until the sugar dissolves, 1 to 2 minutes. Do not boil. Remove the citrus glaze from the heat.

Invert the pan to un-mold the cake. Set it on a rack over a sheet of waxed paper. While the cake is still warm, brush the hot citrus glaze all over. Let cool completely. Wrap in plastic wrap and then over wrap with aluminum foil. Let the cake stand in a cool place for at least 1 day.

Notes: This is another oldie but goodie for our family. Try to use fresh lemon and lime zest. The cake comes out much better when you use fresh.