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Lemon Lime Pound Cake

This Lemon Lime Pound Cake captures the essence of lazy summer afternoons, bringing a burst of bright, zesty flavor to your table. It's surprisingly easy to make, perfect for both beginner bakers and seasoned pros.
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Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert

Equipment

  • Bundt pan or tube pan
  • Medium bowl
  • Large bowl
  • Stand mixer or hand mixer
  • Toothpick
  • Wire rack

Ingredients
  

Pound Cake:

  • 3 cups all-purpose flour The foundation of our delicious cake!
  • 0.5 teaspoon baking powder For a light and airy crumb.
  • 0.5 teaspoon salt Enhances the flavors.
  • 1 cup unsalted butter softened
  • 0.5 cup shortening Adds tenderness to the cake.
  • 3 cups granulated sugar Sweetness to balance the tart citrus.
  • 6 large eggs Bind the ingredients and add richness.
  • 1 cup milk Keeps the cake moist.
  • 1 lemon zest Freshly zested is best for maximum flavor!
  • 1 lime zest Adds a lovely complexity to the lemon.
  • 1 tablespoon lemon juice Brightens the flavor even more.
  • 1 tablespoon lime juice Balances the lemon and adds another layer of zing.
  • 1 teaspoon vanilla extract A touch of warmth and deliciousness.

Glaze:

  • 1 cup powdered sugar The base of our simple glaze.
  • 2 tablespoons lemon or lime juice Adjust to your desired consistency.
  • extra zest optional, for garnish

Instructions
 

  • Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.
  • Step 2: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • Step 3: In a large bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
  • Step 4: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as you go.
  • Step 5: Stir in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract.
  • Step 6: Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix until just combined. Don't overmix!
  • Step 7: Pour the batter into your prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 8: Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.
  • Step 9: While the cake cools, whisk together the powdered sugar and lemon/lime juice for the glaze. Drizzle over the cooled cake and sprinkle with extra zest, if desired.

Notes

You can replace the shortening with all butter for a richer flavor, but the cake might be a tad less moist. Try adding orange zest or even grapefruit for a unique twist. A handful of blueberries or raspberries would be delicious scattered throughout the batter. A cream cheese frosting would also pair beautifully with this cake.
Keyword Lemon, Lime, Pound Cake