Triple Lime Pound Cake
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For the pound cake:
- 1 cup unsalted butter preferably at room temperature, plus more for buttering the pan
- 1 cup granulated sugar
- 7 eggs separated
- Zest of 1 lime
- 1 3/4 cup all-purpose flour plus more for dusting the pan
- Pinch of kosher or coarse sea salt
- 1 1/2 teaspoon baking powder
For the syrup:
- 1/2 cup freshly squeezed lime juice
- 1/3 cup granulated sugar
For the glaze:
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon vanilla extract
- 2/3 cup confectioners' sugar
To make the pound cake:
- In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
- Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!
- Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
- Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.
To make the lime syrup:
- Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.
To make the lime glaze:
- In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
- Cover the pound cake, so it will remain moist, if there is any left over.
101comments inTriple Lime Pound Cake
I love watching your show; you exude such wonderful excitement, passion and love for what you do. I’ve watched repeats of many episodes and enjoy the info and details just as much as I did the first time. I love pound cake, so anything with lime or lemon is a bonus. I am inspired to make this because your recipe seems simple enough and the end result looks so light and fluffy; I practically could smell the bright citrus ! I love cooking though usually do NOT bake; so that speaks volumes about your episode on this pound cake! Thank you, Patti for sharing such wonderful recipes, your family and your journey across Mexico; my mom of 90 yrs of age, dad at 94, sister (who doesn’t like cooking) and I have always enjoyed gathering together to watch your show; it feels like you are part of our family! Dad especially loves to imitate you when you respond to a delicious taste and go hmmm… LOL
Aw Chris, this is such a sweet message! Thanks to you and all the family for all the love, big hugs to all!
What cookware and bakeware do you use?
Lately I have been using Cozilumbre stuff and I am totally in love with them!
John Schmidt, Las Vegas, NV
In reviewing your recipe I noticed the Mango salsa (?) that you added over the sliced pound cake at the end is missing. I would love to create the entire recipe as demonstrated. Is there a recipe available.
Of course John, it is actually a papaya relish. Mix 2 cups of finely chopped ripe papaya with the zest of 1 lime, 6 table spoons of lime juice, 1 table spoon of agave syrup and a couple of chopped mint leaves. Mix well and serve on top or on the side of the pound cake. Enjoy!
I just love your show! I watch it faithfully here in San Diego on KPBS. I started watching at the beginning of the pandemic. You are always so warm and cheerful. I have had the opportunity to travel to Mexico on many occasions and I love the food. I Just found your website, yay! My neighbour has a lime tree and I will be cooking this cake tomorrow.🙂 I have become an exceptional cook with your directions and my family, neighbors and friends say, how did you a black man learn to cook Mexican food so well and I say Patti taught me. 😆 Keep up the great work! From an enchilada eating nurse.
Thanks so much for such a cheerful and kind message Kevin! Very honored that you tell your friends and family that you learned from me 🙂 You keep up the amazing work and keep enjoying your enchiladas every chance you get!
How many limes does it take to make this recipe?
Probably six to 8 limes, depending on how juicy they are 😉
I live in Tucson but have Dear Friends in San Diego.Shelly and Dale watch you all the time and they are going to LOVE this receit for Lime pound cake.
Thanks so much for sharing the recipe with you friends Duane, let me know how they like the Pound Cake 😉
Love Lime……made this recipe & am in heaven!!! Thank You , Thank You , Thank You for sharing the recipe. Is now my favorite pound cake !
My pleasure Nikki, so glad to read you loved it 😉
OMG. This cake is so delicious. So often if you put zest in a cake the flavor of the zest does not come through. With the addition of the lime syrup and glaze you can truly taste lime.
Love your show! Thank you for all the great recipes.
Thanks so much Jean! So glad you love this cake 🙂 Stay tuned!
Hai..how many gram for 1 cup?
Hi Lizie! One cup of sugar is about 200 gm, one cup of butter is 226 gm or two sticks. Hope this is helpful 🙂
I was wondering what to do with all of our limes . Great recipe and I candied a few lime slices to dress the top. Our guest thought it was like eating a key lime pie.
Yummy Tom! I might use you candied lime slices idea 😉 Thank you!
i’ve loved pound cake all my life never made it thought. if i want just plain pound cake can i just omit the limes here at each step?
I guess you could do that Marielena, or use this other recipe and just skip the chocolate step, enjoy! https://patijinich.com/tiger-pound-cake/
you’re so awesome Patti & your food is delish! my trees are not yet producing limes, so I’m going to borrow a few lemons from my neighbor & sub them in. that’ll be ok, right? just printed out the recipe. will make it tomorrow. thank you Patti!!! you are the best! I wish, I wish, I wish for a lemon/lime pound cake! I bet an orange version would be tasty too!
Awesome Patricia, so jealous you have a neighbor with a Lemon tree, yay! Let me know how it came out 😉
ann brooke reaugh
Is there a reason to use the zest of just one lime? You’ll have to juice at least four or five limes (the size I’m seeing now in my stores) to get the needed cup of juice, and I’d hate to have all that zest go to waste.
Or can you really have too intense a lime flavor?
You can add a bit more zest if you prefer Ann, but I do think too much might make the pound cake bitter. Enjoy 😉
Thank you for sharing you recipes and memories with us. I am one of your faithful fans, have your books and tried to watch every episode you have put out, now I have my son watching also, your sons are soooo handsome. They have grown from pretty children to very handsome young men you have a beautiful family. Congratulations!!!. I grew up in Mexico, I share memories of Pedro Infante , I loved him and all his movies, cried when he died. Only difference to you is I didn’t have access to the varied culinary world you did, so THANK YOU!!, I have learned a lot from you as old as I am
and enjoy every recipe you give us and so does my family. Don’t ever stop giving us you knowledge and sharing your life with us. I have traveled with you through your episodes, to places that I would have never known otherwise. Congratulations for all you accomplishments, I am so proud of you for being a Mexican/American as I am and being in the place you are . Keep going beautiful lady!
Frances! Thanks so much for this beautiful message, you just made my day! You are incredible kind, thanks so much for sharing your memories with me, you are the best. Have a great Sunday 🙂
I watched the video and the picture had some type of topping like pico de gallo? Nothing is mentioned in the recipe?
Hi Kevin, that was just some fruit relish I made to top the pound cake but is not part of the recipe. If you want to make it just finely dice 2 cups of papaya, add the zest of one lime, 6 tablespoons of lime juice, 1 table spoon of agave syrup and couple of chopped mint leaves. Mix it all together and serve it with your pound cake, yummmm!!!!
John Schmidt, Las Vegas NV
Thanks Pati… I just asked the same question. Thanks for the recipe….
I made this and it was so good – tart, sweet and not dry at all. Next time I make it, I’m going to serve it with vanilla ice cream and coconut flakes.
Yummy Abby, those are great additions, enjoy 😉
I have the cake in the oven now!! I’m
Super excited to make this , and I LOVE your show!
Thanks so much Laci! How did it come out, did you like it! New season of the show will start airing early October, enjoy 😉
My husband is Guatemalan and it’s hard for us to find good food we both like, but he loved this. I think I added too much lime for the syrup, so next time it will definitely be much better. My family who is Irish and Scottish also loved it.
That’s awesome that everyone loved the pound cake, Elizabeth!
this cake awakens the senses so good!
Love your comment Cate!
Can you replace the lime with lemon, Pati?
Love your show!!
Go for it, Roseann!
will the lime syrup make the cake soggy?
Oh it makes it nice and moist, not soggy. Enjoy, Dee!
My boyfriend loves watching cooking shows now we do it together. Your recipes brings people together,like familia. He gets excited when he hears and sees fish tacos being made!! I have tried a lot of your recipes,always a winner. I have learned how to use peppers cuz he likes it spicy! Living on the gulf coast of south Mississippi seafood is a huge market for recipes. Thank you for all your shows,they are informative and fun. Can’t wait for your new season.
Aww thank you so much Sonya! Say hi to your boyfriend for me.
Going to try this recipe and the Baja fish tacos. My Nana loved pound cake,so I do this in her honor.
What a wonderful way to honor your nana, Sonya.
Can I freeze the Triple Lime Pound Cake?
I wouldn’t recommend to freeze it…but you could refrigerate it for up to 10 days. Also, it lasts for a week covered at room temperature.
I’m your fan in your TV program “Pati Mexican Table”. Your description is very clear and I like to hear your Mexican accents.
You are friendly too and I like to be your friend.
Awww, thank you Janet!!
Hola, Pati!! I was so happy to see this episode this morning because I wanted a really good cake to make for my husband on Valentine’s day, and tryout beautiful lime pound cake is it!! By the way, I loved your show with JuJu helping you make the Dulce de leche cheesecake!! I can tell he is a really sweet (and funny!) boy! All three of your boys are fine young men!! I love your show — much more than Rick Bayless’s show because your recipes are just as legitimately Mexican as his, but much more practical!! Your sisters are all beautiful like you, too. You were THE person who got me to actually use chiles instead of always using dry spices and I love how they roast and rehydrate and flavor everything so beautifully!! Many thanks for three great seasons. I hope you have many more to share!
Hola Dolores, Thank you so much for your lovely message! Wow!! I have a new season coming in April! 🙂
!!!!LOVE YOUR SHOW. I LOVE YOUR KITCHEN IT LOOKS LIKE A REAL”HOME” KITCHEN NOT A STUDIO.MAKES YOUR RECIPIES LOOK EVEN MORE APPETIZING.ACTUALLY BRINGS ME TEARS OF JOY REMEMBERING MY MOMS COOKING AND “DICHOS” YOU KNOW HOW EVERY MOM HAD SEVERAL. THEYRE EASY RECEPIES THAT ARE MADE WITH EVERY DAY INGREDIENTS WE HAVE IN OUR PANTRY.I CANT EVEN MENTION ONE FVORITE ONE BECA– USE THEY ALL ARE REALLY!!.BUT THE ONE WITH THE MOYETES AND SOPA DE LETRAS WAS ONE OF MY TOP FAVORITES. PLEASE CONTINUE WITH YOUR SHOW,MUCH SUCCESS AND MUCHAS BENDICIONES TO YOU AND YOUR FAMILY.AND THE BEST RECEPIES ARE THE ONES YOU MAKE WHEN YOUR IN A PINCH AND THINK YOU HAVE NOTHING IN THE PANTRY OR REFRI CA– USE YOUR CREATIVITY COMES OUT!!!!!!
Hi Gina, Thank you so much for your message! So happy you found my show, and your mom sounds like a lovely woman & cook!!
Ann Marie Sinovich
Pati, I just watched your cooking show for the first time with my father. Where can I find all recipes: Tortilla Soup, Lime Pound cake and the other item you made?
Hola Ann, Thank you for watching! All of the recipes are link from this page: http://patijinich.com/pati_2020/2014/01/episode-304-meals-in-a-minute/
Saw this recipe a week ago and made it for New Years. What a wonderful recipe, it turned out perfectly and is without a doubt the best cake I’ve made! Love the show……….
Great to hear, Charlie!
Love all these great Recipes
Hola.. patty. Soy rhonda. Mi marido es de michoacan.. you quiero soprenderle y hacerle unable cena especial.. pieces mandarme el receta. De tamales. De res y puerco. Y como.yo puedo hacerle Un pastel it De tres leches… muchas gracias y estoy esperando. La proxima programa
Pastel de Tres Leches: http://patijinich.com/pati_2020/2010/02/tres_leches_cake/
Tamales de Pollo con Salsa Verde: http://patijinich.com/pati_2020/2014/01/chickengreensalsatamal/
What size loaf pan are you using? I cannot wait to make this it looks so good. Love your show and cannot wait for more. Thank you for sharing all of your recipes and knowledge with us.
Thank you for your message, Sallie! I share with you all with much, much joy. I use a 9 x 5 loaf pan.
Hi!! I’ve made this several times – I’ve used limes and I’ve used lemons and once I used combo of both so I could use up what I had on hand. :)!! I make it for a fund-raiser at work at least once a month and it is a best seller!!! It is just fabulous – thank you for the recipe. I love watching your show and I love your accent!!
Hi Jill, So glad you like the recipe; thank you for making it to share at your fundraiser!!
would love to make this recipe for my Mexican niece-in-law and was also wondering if it could be made with lemon instead of the lime for another person I know.
Hi Rebecca! Yes, you may try it with lemon instead of lime. Let me know what you think!
Hola Pati! I love love love your show! I love you too! I can’t wait to try your lime pound cake recipe! I wish your show was on all the time!
Lucy, thank you for watching!
Watched your show last night and knew that I wanted to make your Triple lime pound cake as soon as your finished. I ended up making it as soon as the show ended. Was so anxious while it was cooking, had a little sliver as soon as it came out and it was delicious. With the lime sauce over it made it even better. Thanks so much for the recipe. It will be my go to from now on!
I am so glad it will be now part of your own home cooking, Elizabeth!
Your show is my favorite! I can’t wait to try this recipe. Thank you for sharing.
Thank you, Carleen! I hope you try it!!
I HOPE YOU HAVE MORE SHOWS TO WATCH THIS SEASON THANK YOU SO MUCH FOR MAKING MY DAY
Your such Fun..Fun to watch and Listen too.your a “Hoot” I wish you were my neighbor…I would be at your home everyday. In your kitchen.making Me Mexican Dishes all the time..I Love !!!!!!…your Show…!!!!!!!!!!!!!
Debbie, Thank you so much! You are making me laugh… 🙂
Can I tell you how addicting your show is!!!… See I am of half Mexican descent. My mother never taught me the Beauty of Mexican cooking that you bring to the show. It has been a wondrous experience learning & watching your show. Love it Love it!!! Beautiful show.
Thank you so, so much Emelyn! I’m happy you found the show!!
Thank you so much for placing your amazing recipes here on your site! They are so easy to search and find, and unlike other cooking shows, you don’t require your viewers to “sign up” or get a membership etc… Thank you, thank you! Love your show, and I am baking the pound cake now. It smells wonderful!
Ooooooh, good to hear!
I have not come into the 21st century yet. I’m probably the last person in earth who doesn’t have a stand mixer. So, I’m wondering if a hand mixer will work? If so, about how long will it take to whip the eggwhites using a handmixer with regular beaters? Also, can I use a tube pan? I am very excited about trying this cake.I want to make it for my mother’s 90th…yes 90th birthday!
Of course you can use a hand mixer. It depends on what kind of hand mixer you have but I am guessing it will not be more than 4 or five minutes… Yes. You can make it in a tube pan too! Happy 90th birthday to your mom!
I love pound cake and cannot wait to try this recipe for Triple Lime Pound Cake. What is the chopped fruit on top of the cake seen in the picture ?
It is fresh Mexican papaya 🙂
Pati, an amazing recipe, thank you! Made this today but with lemons since I did not have any limes. (will have to make it again soon but with the limes.
Next up is your tortilla soup this weekend!
Hola Crystal, Thank you for trying the recipe! Hope you enjoy the tortilla soup, too…
I find it is easier to get juice out of lemons. Can I use lemons instead for this recipe?
Hi Judy, Of course, you can try it with lemons! You will get a lemon pound cake instead of a lime pound cake. 😉
My husband, son and I just discovered your show and we love it! The BEGGED me to make your Triple Lime Pound Cake. WOW! So delicious! Now if I could only hide it from them…Looking forward to trying some of your other recipes! Nancy
So good to hear, Nancy! Here is a tip: make a double batch, keep one for yourself. As days go by, this pound cake keeps on getting moister and better…
Love your show I will be making the soup and cake for the game.
That makes me happy!
Thank you so much for your quick response.
Can this cake be made ahead of time and frozen. If not can it be stored in the refrigerator? For how long?
I wouldn’t recommend to freeze it. You could refrigerate it for up to 10 days and it would be fine. But it also stays lovely for a week covered at room temperature.
Yes, I made it in a bundt cake pan and it was perfect… just as all of your recipes that I’ve tried. Thank you! The papaya added a great refreshing flavor – loved it:) A
I am looking forward to making this delicious cake tomorrow for my sons birthday celebration…. Perhaps this is ok late for me to ask, but can this be made in either a bundt or round cake pan? I noticed you used a loaf pan, and I don’t want it to come out flat if I use a round pan, I have a 10 by 13 or an 8 inch… Gracias! A
Yes you can Adriana!!! It will be just as good and maybe even prettier! Either will be fine, just check for when it is done, with a toothpick, the thinner the batter (the bigger the pan) the less minutes it will be.