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Pioneer Woman Lemon Lime Pound Cake

Pioneer Woman Lemon Lime Pound Cake - recipe card
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This classic lemon lime pound cake combines the bright zing of citrus with the rich, buttery crumb of a traditional pound cake. The tender, moist interior and crackly sugar-citrus glaze make it an irresistible dessert or teatime treat.

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup full-fat Greek yogurt, at room temperature
  • 1 tablespoon fresh lemon zest (from about 1 large lemon)
  • 1 tablespoon fresh lime zest (from about 1 large lime)
  • 1/4 cup fresh lemon juice (from about 1 large lemon)
  • 1/4 cup fresh lime juice (from about 1 large lime)
  • 1/2 cup powdered sugar, for the glaze

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line the bottom and long sides with a strip of parchment paper, leaving overhang for easy lifting. This prevents sticking and ensures clean slices.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy. The butter should be fully softened but not melted to achieve proper aeration.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl after the second egg. Add the vanilla extract and beat briefly to combine.
  4. In a separate medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda. This ensures the leaveners and salt are evenly distributed throughout the flour.
  5. With the mixer on low speed, add half of the flour mixture to the butter mixture, mixing just until a few streaks of flour remain. Add the Greek yogurt and mix on low until combined, then add the remaining flour mixture. Mix only until no dry flour is visible — overmixing will make the cake tough.
  6. Fold in the lemon zest and lime zest with a rubber spatula until evenly distributed. The zest will infuse the batter with bright citrus oils. Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
  7. Bake the cake in the center of the oven for 55-65 minutes, until the top is deep golden brown and a wooden skewer inserted into the center comes out with a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even color.
  8. While the cake bakes, prepare the citrus syrup: In a small saucepan, combine 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice with 2 tablespoons granulated sugar. Bring to a simmer over medium heat, stirring, until the sugar dissolves completely. Remove from heat and set aside.
  9. As soon as the cake comes out of the oven, poke the top all over with a skewer or toothpick, spacing holes about 1 inch apart. Brush the hot citrus syrup evenly over the cake, allowing it to soak into the holes. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. After 15 minutes, lift the cake out of the pan using the parchment overhang and transfer to the wire rack to cool completely, about 1 hour. Cooling thoroughly is essential before glazing so the glaze sets properly.
  11. In a small bowl, whisk together the powdered sugar and 1 tablespoon of fresh lemon juice and 1 tablespoon of fresh lime juice until smooth. The glaze should be thick but pourable — add a few more drops of juice if needed. Drizzle the glaze over the cooled cake, letting it drip down the sides.
  12. Let the glaze set for at least 15 minutes before slicing. For clean cuts, use a serrated knife and wipe the blade between slices. Serve at room temperature or warm slightly.

Notes

Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. To freeze, wrap the unglazed cake tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving. To reheat, microwave slices on a plate for 10-15 seconds, or warm in a 300°F oven for 5-8 minutes.

Nutrition

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