Lime Pound Cake

Lime Pound Cake from That's My Home

Lime Pound Cake Recipe

I love pound cakes and this one is no exception. They get better the second day almost always and have a wonderful dense texture. In the case of this lime pound cake by the second day it have fully developed the lime flavor I was looking for. This particular cake also has sour cream in it so it is a really moist cake. I baked this cake for my friend Michele’s first blogiversary over at Flavor Mosaic! We are celebrating by giving away a Kitchen Aid Mixer! Be sure to come enter… you can’t win it if you don’t!

Lime Pound Cake from That's My Home

I should of used a larger bread pan, use your biggest one because I still had enough batter to make 5 cupcakes after filling up my bread pan. Now that isn’t a bad thing, it gave me some to sample while waiting for the cake to develop it’s flavor. There was enough frosting/glaze left to do the cupcakes too.

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Lime Pound Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 6 - 8

Tender, light lime flavored lime pound cake. It has a nice flavor and is better the second day.


  • 1 cup butter (melted)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 large eggs
  • 1/2 cup fresh squeezed lime juice
  • 3 tablespoons grated lime peel
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Frosting
  • 1 1l2 cups confectioner's sugar
  • grated zest of a lime
  • juice of a lime


  1. Melt the butter. Add to a mixer bowl fitted with a whip attachment. Add the sugar. Beat until light and fluffy, about 3 minutes.
  2. Add the eggs one at a time and beat until mixed in. Add the vanilla and sour cream. Beat until thoroughly incorporated.
  3. Add the lime juice and zest.
  4. Add the flour and beat until incorporated.
  5. Spray a large breadpan with cooking spray. Pour batter into pan about 2/3 full. If there is extra batter make cupcakes.
  6. Bake at 325 degrees for about 40 minutes, 18 minutes for cupcakes. Use a tester to make sure cake is baked. It will not be wet when pulled out of the cake when you test it. Cool on a wire rack. Frost when cool.
  7. To make frosting combine the juice, zest and confectioner's sugar. If it is still too thick add a little water. Frost or use a spoon and drizzle frosting over top.
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