Lime Pound Cake with Easy Lime Glaze

5 from 2 votes

This lime pound cake makes an awesomely soft and moist cake. It's perfect on its own and even better with a simple lime glaze.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: 8 inches by 4 inches loaf

Calories: 3081.7kcal

Preheat oven to 175 °Celsius.
Beat butter and sugar till light and fluffy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk and lime juice. Start and end with flour.
Finally, fold in the grated lime rind.
Pour the cake batter into a well-greased and floured loaf cake tin. Level the top.
Bake the lime pound cake for 40 to 45 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
Remove the cake from the oven and let it cool in the tin for 4 to 5 minutes before turning it out onto a wire rack to cool further.
To make the lime sugar glaze, sift the powdered sugar into a small bowl.
Add the warm water and lime juice and mix until smooth.
Transfer the glaze into a piping bag.
Make a small snip at the tip of the icing bag and drizzle the glaze onto the cake generously.

Sometimes, the cake batter curdles after the addition of eggs. This normally happens when the butter and eggs are of a different temperature. Ideally, both the butter and eggs should be at room temperature. If one of them is cold, the cake batter tends to curdle. To avoid this, make sure all your ingredients are at room temperature. If the curdling still happens, fold in some flour. Do not add the milk or lime juice until the batter is no longer curdled. Once it is smooth (after adding the flour), continue with the liquids and the zest.

Tips for a moist pound cake
- Do not overbake the cake. Overbaked cakes tend to be dry. Check the cake for doneness at least 5 to 10 minutes before the baking time is up. Insert a skewer in the center of the cake. If it comes out without any wet cake batter, the cake is done and can be removed from the oven.
- When cooling the cake on a wire rack, keep it covered with a kitchen towel on it. That way, the cake does not become dry. This is particularly so in dry environments.
- Also, if you do not intend to serve the cake on the same day it is baked, wrap it in cling wrap while it is still warm and refrigerate it. This way, the moisture in the cake remains in the cake. Simply bring it to room temperature before serving.