As deceptively simple as the title is, considering the years I’ve been baking and the fact that plain cakes are my favorite thing to bake when I have that urgent and eclectic need ‘to bake a cake’, this is a remarkable recipe which now holds the number one spot for pound cake, citrus or otherwise.
I’m trying to ease my way again into this blogging-as-a-hobby-thing I started 3+ years ago, and am joining one of my most cherished groups today, Sunday Supper, where I learned so much about this blogging business and made some of the most mind-blowing virtual friendships I didn’t know could be made.
My first attempt to join again was with these lemon crinkle cookies.
Since that never came to be, obviously, this was baked and photographed a while ago, and I didn’t add my name to the list before this post was almost done. Trip and learn.
Since that never came to be, obviously, this was baked and photographed a while ago, and I didn’t add my name to the list before this post was almost done. Trip and learn.
The theme today is Picnic Food, (and also #EarthDay); a lemon lime pound cake is always a winner. We’re rather loose about the term pound cake, of course, let’s not disturb the traditional pound cake recipe gods.
I choose to make it citrusy because most of you are welcoming spring, and we’re having a rather hot fall here, which is starting to be terribly annoying; I want to get into my boots and jackets. Pool season is over. Period.
But it can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.
The first time I took it to the office it not only disappeared in a nanosecond, but even I was impressed by the texture. I mean, after 30+ years baking, 300+ cookbooks and a few other numbers I should be slightly embarrassed to share (not really, ha), I was surprised to find such a fantastic iteration of a pound cake recipe.
So go ahead and keep it close. It’s so worth it.
Yield:
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Note: The pictures are for half the recipe, which is what I usually make. But a tube pan works well for the whole recipe.
Scale
Ingredients
For the cake:
- 3 1/4 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 9 oz 255g unsalted butter, at room tº
- 8 oz 225g sour cream, at room tº
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- Juice from half a lemon
- Zest from 1 lime
For the glaze:
- 3/4 cup powdered sugar
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
Instructions
For the cake:
- Preheat oven 350ºC.
- Butter or spray two 9×4 loaf pans (see note above). Line the bottom with parchment or aluminum paper.
- In a large bowl beat butter and sour cream until smooth, about 1 minute. Add lime zest and mix.
- Add sugar gradually and beat until light and fluffy, about 3 minutes more.
- Add eggs, one at a time, incorporating well each one before adding the next. Add vanilla and juice.
- Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don’t overbeat.
- Pour into the pans and bake for 45 minutes, or until golden and cracked on top and a tester comes out clean.
- Let cool for 10 minutes, and then unmold. Let cool completely before glazing.
For the glaze:
- Mix powdered sugar and juice until smooth. Pour slowly along the center of the cake letting it slide to the sides.
adapted from Baking for all Occasions, by Flo Braker
This event is being hosted by T.R. of Gluten Free Crumbley. Here is a preview of Sunday’s recipes:
Appetizers:
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
Beverages:
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
Main Dishes:
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
Sides:
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
Desserts:
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I just love such lemony cakes! Yummy!
With all that butter and sour cream, I just know this is the best, Paula! So glad to have you back, friend!
I love citrusy treats. Your pound cake has such a fine and smooth texture that I love dearly. Bet it tastes heavenly, Paula.
So nice to see you again, I have missed you!! My daughter is on a lemon loaf kick and would have a slice of your gorgeous cake a day if she could!!
I'm so glad your back in Sunday Supper, Paula! You always make amazing treats and this pound cake is no exception. It is making my mouth water.
I can't even describe how thrilled I am to see you back joining in a Sunday Supper event. What a marvelous cake you brought to the picnic too!
I'm digging these flavors, Paula! Welcome back!
Oh, hooray!!! I'm so, so happy to see you joining Sunday Supper this week. Your pound cake looks marvelous (not that I had any doubts!). xo
Lemon pound cake is one of my favorites. I like that you added in a little lime as well!
Oh. My. Goodness. Paula, I just ate but your pound cake has me hungry again! The crumb, the texture (and undoubtedly the taste) seem to be sublime! Keeper recipe =) Soooo glad you are back…BTW Whenever I make scones now I think of you and hear your voice scolding, "Ice cold – frozen butter – got it?!" And, of course, you are right =)
What a gorgeous pound cake!
I am crazy for anything lemon and this pound cake looks amazing. I don't think I could stop at one slice!!!
Pau…… this is gorgeous!!!! I wonder if the texture would be same with gluten-free/grain-free flours? So far I've found that its very difficult to imitate normal wheat flour cakes with grain-free flours.
Gluten free works well, like quinoa/amaranth/rice, but grain free is a bit more complicated. Probably almond is te best choice, and making smaller cakes.
It is so wonderful to see you back! I love this cake, Paula – mainly because (as much as I love chocolate) lemon and lime are my real favorites for dessert. Can't wait to try it! xo, David
Love citrusy cakes. Thanks for sharing and welcome back to Sunday Supper
I'm always looking for good poundcake recipes and I love that this one has a double citrus twist. Yum!
What a beautiful cake! It is so nice to see you again!
You can't go wrong with lemon and lime! Welcome back to the table!
This cake looks absolutely divine. The crackly glaze on top is what really does it for me!
I bet the sour cream makes this so tender! Gotta love the tang too