Citrus pound cake with lime syrup glaze

key lime pound cake

There is so much delicious citrus in this pound cake that you'll want to drink it! Okay, maybe not, but it's filled with the refreshing flavors of orange, lemon, and grapefruit, covered in a sweet and tangy lime frosting. Archive this recipe in the "Cannot Stop After Slice." Folder.


COOKING TIME 70 to 75 minutes


For the pound cake:

  • 1 ¾ cup + 1 tsp. (226 g) all-purpose flour
  • ½ tsp. (3 g) salt
  • ¼ tsp. (2 g) baking powder
  • ¼ tsp. tsp (2 g) baking soda
  • 1 cup (227 g) butter
  • 1 cup + 2 tbsp. (225 g) Redpath Organic Granulated Sugar
  • Four eggs
  • ¼ cup (63 mL) sour cream
  • 2 tbsp. (5 g) orange blossom water
  • 1 C. 1 tbsp (6 g) orange zest, finely grated
  • 1 C. 1 tbsp (6 g) lemon zest, finely grated
  • 1 C. (6 g) grapefruit zest, finely grated

For the simple lime syrup:

  • 3 tbsp. tablespoon (45 ml) of water
  • ¼ cup (50 g) Redpath Turbinado Sugar
  • 1 C. (15 ml) lime juice
  • 1 C. 1 tbsp (6 g) lime zest, finely grated


For the pound cake:

Preheat the oven to 350 ° F (177 ° C). Grease a 9 x 5-inch pan and line with parchment paper, leaving a 2-inch overhang on the sides (to facilitate demolding). suppose you are using a decorative mold (we used one with a citrus pattern), butter and lightly flour it.

In a large bowl, whisk together all-purpose flour, salt, baking powder, and baking soda.

In the bowl of a stand mixer fitted with the paddle, cream the butter with the Redpath Organic Granulated Sugar until the color is pale, and the texture is airy about 5 minutes.

Add the eggs, incorporating them completely one at a time before adding the next ingredient.

Using a whisk, combine sour cream, orange blossom water, and zest.

Add half of the dry ingredients to the bowl of a mixer and turn on low speed until just combined. Add sour cream mixture and stir until well combined. Add the rest of the dry ingredients and blend well. Do not over mix.

Pour the batter into the prepared pan. Place in preheated oven and bake for 70 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Holding the parchment paper overhang, carefully remove the cake from the pan and place it on a wire rack to cool completely.

For the simple lime syrup:

In a measuring cup or heatproof bowl, heat the water in the microwave until heated through. Add the Turbinado Redpath Sugar and stir to dissolve. Stir in the lime juice and zest. Let cool to room temperature. Brush the simple syrup over the completely cooled cake. Wait for the cake to sponge the syrup before serving, at least 15 minutes.

Chef's advice

Take the zest from the citrus fruits before squeezing them. If all you need is the juice of citrus fruit, take the zest anyway and save it for future recipes. Wrap the enthusiasm in plastic wrap or a small freezer bag and store it in the freezer for up to 1 month.

If you don't have orange blossom water on hand, you can substitute it with any citrus juice, vanilla extract, or 1 tsp. (5 mL) orange or lemon extract.

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