Lime (or lemon) pound cake Fast2eat

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If you love lime desserts, this easy lime pound cake needs to be put on your to-do list!

Flavoured with lime (or lemon) zest, chopped pecans and drizzled with a tart lime (or lemon) glaze, this lime pound cake is the ultimate dessert for lime (or lemon) lovers.

It’s super soft with a crispy sugar crust outside. The lemon glaze on top adds a lot of sparkle to the cake —a doom.

Oh my goodness, what a treat! Absolutely delicious! Melt-in-your-mouth texture, tender… mmmm. The lime cake is moist, lemony, tastes fresh and exquisitely delicious, has a perfect crumb, and you will not need a plate and a fork to eat it.

Not only does it taste amazing, and everybody loves it, but this lime cake is perfect for every day or any special occasion. It is super easy and quick to make. It also makes a great dessert to take to a potluck.

The cake keeps well for days covered on the countertop at room temperature, and it freezes well.

Lime and lemon desserts are a favourite of mine. Their sweet and tart combo is truly outstanding and can be used in many different ways. Check out those delicious lime and lemon recipes:

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Lime pound cake Fast2eat

Lime pound cake Fast2eat

Lime zest is added to the batter, lightly perfuming the cake with lime. Chopped pecans add crunch. Then, while the cake is still warm from the oven, I finish up with the tart lime glaze that goes on top, which might be my favourite part of this cake! It adds a pop of intense flavour to every bite. It’s so simple; it’s made with powdered sugar and lime juice. You can garnish with whipped cream, slices of fresh lime and lime peel if desired. You can use lime, lemon or a combination of lemons and limes. You will love every slice of it!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 servings



  • 3 cups All-purpose flour
  • 200 g Butter - at room temperature
  • 4 Egg
  • 2 cups Sugar
  • 1 cup Milk
  • 2 tsp Baking powder
  • Lime zest - from 2 limes or lemons
  • ½ cup Pecan - chopped - optional
  • ½ tsp Salt

For greasing and sprinkling


  • 1 ½ cup Sugar - or Icing sugar
  • 6 tbsp Lime juice - Or lemon juice

Whipped cream (optional for garnish)

  • 500 ml Whipping cream
  • 2 tbsp Sugar

Garnish (optional)

  • Whipping cream
  • Lime zest - or lemon zest
  • Lime juice - slices of fresh lime or lemon



  • Make sure you take the butter out of the fridge a few hours before baking so that it will have time to soften.
  • Preheat the oven to 180ºC/360ºF.
  • Lightly grease a 22-24 cm /9-10"diameter fluted cake pan, making sure to get into all the crevices. Then sprinkle with flour and shake well to spread, making sure the entire surface of the pan is evenly coated. Tap over the sink to remove excess.
  • Zest and juice your limes (or lemons). And be sure you zest the lemons first; otherwise, it will be impossible once they are juiced. Set aside.


  • Sift together the flour, baking powder, and salt in a bowl; set aside.
  • In the bowl of an electric mixer, beat the butter until it forms a light and fluffy cream. Add the sugar and beat to combine. In a small bowl, break one egg at a time and add to the cream of the mixer, beating well between each addition to incorporate.
  • With the mixer on low speed, gradually alternate adding the flour mixture and milk mixture to the batter.
  • Note: It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, which will cause your cake to be heavy.
  • Turn off the mixer, and add the lemon zest and mix gently with a spatula.
  • Scrape down the sides of the bowl, and give a quick mix to make sure all ingredients are well incorporated.
  • Transfer the cake batter to the prepared bundt pan and smooth with a silicone spatula.


  • Place in the preheated oven to bake for about 45 minutes, until golden brown and a cake tester (or toothpick) comes out clean.
  • Remove from oven and let cool in the pan for about 10-15 minutes meanwhile prepare the icing.
  • Note: Set a timer to be sure to pop the cake out of the pan after 10-15 minutes, as cooling too long in the pan will cause the cake to stick.
  • Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (remember the center tube).
  • Invert the cake onto a wire rack.
  • Note: Slip a piece of parchment paper, or paper towels underneath for easy clean-up.


  • Add the sugar to a small bowl and gradually whisk in the lemon juice until all the sugar is dissolved and smooth.
  • Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think about the consistency of molasses or honey).
  • Spoon the glaze over the top of the cake, letting it drip down the sides.
  • Note: Do it while it is still warm – this way, the cake absorbs the icing.
  • Let the glaze set and allow the cake to cool completely for about an hour before serving.

Whipped cream (optional)

  • Note: Whipping cream is easier to whip when it is very cold - you can leave the cream in the freezer for a few minutes before whipping.
  • In a mixer, put the whipping cream and beat until fluffy, add the sugar and beat until incorporated. Transfer to a bowl and refrigerate until serving.


  • When the cake is cool, carefully transfer it to a serving platter.
  • Serve with whipped cream and lime (or lemon) zest and or slices.



When making the cake in an Air Fryer, please read the success tips at How to bake a cake in the air fryer.

Helpful hint

To squeeze out the most juice, before slicing into your room temperature lime (or lemon), roll it across the cutting board, pressing firmly with the heel of your hand.

How to freeze

You can freeze the cake without the glaze for up to 3 months.
After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.
Thaw the overnight on the countertop before serving. Add the glaze after the cake is thawed.

The pan

It's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.

Loaf pan

Another option (that is foolproof) is to use two 22x12cm/9 x 5-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then respray them.

Silicone pan

That is fine as well, but the cake always loses its shape. It is flatter and wider in the middle and doesn't look as pretty as a cake baked in a regular tin.
That being said, the taste is just as good as ever. So the choice is yours.


Make a vanilla cake: omit the lemon zest and when making frosting, substitute the fresh lemon juice for the vanilla extract.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”


Calories: 409kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 187mg | Potassium: 138mg | Fiber: 1g | Sugar: 47g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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