Lime Cake Recipe

A dense fluffy pound cake flecked with lots of fresh lime zest, doused in a lime and sugar soak.

Lime Cake – 226g or 1 cup unsalted butter softened – 200g or 1 cup granulated sugar – Zest of 3-4 limes freshly zested – 3 large eggs set them in a bowl of warm water to come to room temp – 190g or 1 ½ cups all purpose flour or cake flour sifted – ¾ teaspoon baking powder – ¾ tsp fine sea salt if using a different salt reduce to ½ tsp – 2 teaspoons pure vanilla extract or vanilla bean paste – 60g or ¼ cup sour cream Lime Soak – 150g or ⅔ cup granulated sugar – 76g or ⅓ cup freshly squeezed lime juice




Heat the oven to 350 F. Grease and flour a standard loaf pan. In a stand mixer bowl, combine butter, sugar, vanilla salt, and zest. 

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STEP  1 .

Scrape the bowl occasionally as you beat for 5 minutes until the mixture is light and fluffy. 

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Beat the batter for a few minutes on medium after adding the eggs one at a time with the beater on. Okay if it looks tiny or separated. After sifting flour and baking powder, add sour cream. 

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Restart the mixer and beat until the batter is smooth. Pour batter into loaf pan and smooth top. The cake is done when a cake tester comes out clean after 50–55 minutes. 

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Make syrup when almost done baking. Heat sugar and lime juice in a small pot until sugar dissolves. Use a long, thin cake tester to poke holes all over the cake after baking. 

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Pour syrup over the cake, concentrating in the center. Wait 10 minutes for the cake to absorb all the syrup.  

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Place the cake on a cooling rack to finish cooling. Keep in an airtight container to avoid drying. Enjoy!  

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-300Calories -13gFat -42gCarbs -3gProtein 

See Also

Lime Curd Recipe