Buttery Pound Cake Recipe



Buttery Pound Cake Recipe

This Buttery Pound Cake recipe is for one lemon-lime pound cake that is buttery, eggy and veeerry delicious.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people


  • 8 ounces butter, unsalted plus for buttering pan
  • 8 ounces sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1 egg yolk
  • Juice and zest of one lemon
  • Juice and zest of one lime
  • 1 teaspoon vanilla extract
  • 1 3/4 cups cake flour plus for dusting
  • For the Citrus Glaze
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/4 cup sugar


  • Set out all of the ingredients and bring to room temperature, about 2 hours.
    Preheat the oven to 325 degrees and butter a (9" x 5")loaf pan.
    Dust the pan with cake flower.
  • Put the 8-ounces of butter into the bowl of a standing mixer and beat it with the paddle attachment at medium speed for a minute. Add the sugar and salt and beat on medium-high until the butter becomes very pale and has increased in volume by about one-third.
  • Add the 4 eggs, plus a yolk, slowly, one at a time, so that they are gradually beaten into the batter.
  • Add a tablespoon each of the lemon and lime juices, all the zest from the fruits and the vanilla.
  • Reduce the speed of the mixer to medium-low and add the flour. Mix only long enough to incorporate the flour.
  • Pour the batter into your buttered and dusted baking pan and bake for 1 hour or until the internal temperature reaches 210 degrees F. on an instant-read thermometer. Remove the loaf pan from the oven onto a rack and let it rest for 10 minutes or so; turn the cake out of the pan and onto the rack for another 10 minutes. Store the cake on the rack covered with a tea towel for up to 3 days.
  • For the Glaze, combine the citrus juices and sugar in a pan over medium-high heat and stir until the sugar is dissolved. Taste to check the sweet-sour balance and adjust as necessary. Brush the pound cake on all sides with the glaze.

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