lime pound cake

This refreshing lime pound cake is a must for citrus lovers. It’s light and zesty, drenched in lime syrup and with a nice sugar-crème fraîche glaze. The perfect way to welcome and celebrate spring!


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Preparation for a 23 cm bundt cake tin (slightly adapted from Jeannys-Lieblingskuchen)

  • 250g flour
  • 1,5 teaspoon baking powder
  • dash of salt
  • 250g butter, room temperature
  • 200g sugar
  • 4 eggs
  • zest of 3 limes

For the lime syrup:

  • 3 tablespoons lime juice
  • 3 tablespoons sugar

For the sugar glaze:

  • 125g confectioners sugar
  • 1,5 tablespoons crème fraîche or milk

Preheat the oven to 180° C, grease the tin and sprinkle it lightly with sugar.

  1. In a bowl whisk the butter, the sugar and the lemon zest until fluffy.
  2. Add the eggs, one at a time and mixing well after each addition
  3. Sift the flour into a separate bowl, add the baking powder and salt, then fold it gently into the butter and egg mixture.
  4. Pour the mixture into the tin, then bake the cake for about 45 minutes, or until an inserted toothpick comes out clean.
  5. Meanwhile, make the syrup by heating the lime juice and sugar until the sugar is completely dissolved.
  6. While the cake is still warm, poke some holes all over with a toothpick and brush most of the syrup over the top. Let the cake sit for 15 minutes, then invert it onto a cake stand or serving platter, and brush all over with the remaining syrup, let it cool completely.
  7. To make the frosting, beat together the crème fraîche and the confectioners sugar and mix until smooth.
  8. Cover the cake with the frosting.

Happy baking!

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Published by

bakeaffairs

Bridget's Bakery Blog

2 thoughts on “lime pound cake”

  1. Hello Bridget, I was so excited to see your post notification!!! How are you? It must be beautiful now in Switzerland! This pound cake is exactly what I love for simplicity. Well done!
    Kind regards, Danny.

    Like

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