Triple Lime Pound Cake

Name: Triple Lime Pound Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 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; 1/2 cup freshly squeezed lime juice; 1/3 cup granulated sugar; 2 tablespoons freshly squeezed lime juice; 1/2 teaspoon vanilla extract; 2/3 cup confectioners' sugar

Panque Triple de Limón

Recipe Yield

10 servings

Cooking time

1 hour 35 minutes

Rate this recipe

4.34 from 6 votes

Ingredients

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 Prepare

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.

Comments

103comments inTriple Lime Pound Cake

Kim Finley

Apr 24

Hi Pati,
Watched you make the Triple Lime pound cake and decided to try. OMG AMAZING!! Love your show and learning more of your culture!! We are fairly new to southwest after living in Colorado for more than 20 years and originally coming from Pittsburgh. Have learned a lot about Mexican cooking and ABSOLUTELY love it! Not a fan of the spicy but my husband is. You have given me such and inspiration to try empanadas, the pound cake and much more! Would love to see you in Tucson but unfortunately does not fit into our schedule!! PLEASE continue with new episodes and inspiring us! Our family truly loves it…especially the dishes! Thank you so much for making this show!!!

1. Pati Jinich
  
  Jun 06
  
  Thanks to you and your family for following Kim, so happy to read you have been trying some of the recipes, yay!
  
Chris R~

Oct 15

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

1. Pati Jinich
  
  Oct 26
  
  Aw Chris, this is such a sweet message! Thanks to you and all the family for all the love, big hugs to all!
  
D. Varela

Sep 14

What cookware and bakeware do you use?

1. Pati Jinich
  
  Sep 23
  
  Lately I have been using Cozilumbre stuff and I am totally in love with them!
  
John Schmidt, Las Vegas, NV

May 06

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.

1. Pati Jinich
  
  May 10
  
  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!
  
Kevin F.

May 01

Hi Patti,
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.

1. Pati Jinich
  
  May 11
  
  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!
  
Anonymous

Apr 03

How many limes does it take to make this recipe?

1. Pati Jinich
  
  Apr 04
  
  Probably six to 8 limes, depending on how juicy they are 😉
  
Duane

Mar 09

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.

1. Pati Jinich
  
  Mar 20
  
  Thanks so much for sharing the recipe with you friends Duane, let me know how they like the Pound Cake 😉
  
Nikki M

Mar 02

Love Lime……made this recipe & am in heaven!!! Thank You , Thank You , Thank You for sharing the recipe. Is now my favorite pound cake !

1. Pati Jinich
  
  Mar 07
  
  My pleasure Nikki, so glad to read you loved it 😉
  
Jean.

Mar 02

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.

1. Pati Jinich
  
  Mar 07
  
  Thanks so much Jean! So glad you love this cake 🙂 Stay tuned!
  
Lizie

Mar 02

Pati Jinich

Hai..how many gram for 1 cup?

Thank you.

1. Pati Jinich
  
  Mar 07
  
  Hi Lizie! One cup of sugar is about 200 gm, one cup of butter is 226 gm or two sticks. Hope this is helpful 🙂
  
Tom

Feb 28

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.

1. Pati Jinich
  
  Mar 07
  
  Yummy Tom! I might use you candied lime slices idea 😉 Thank you!
  
Jo

Feb 28

Delicious!

1. Pati Jinich
  
  Mar 07
  
  Thank you!
  
marielena

Feb 26

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?

1. Pati Jinich
  
  Mar 07
  
  I guess you could do that Marielena, or use this other recipe and just skip the chocolate step, enjoy! http://patijinich.com/tiger-pound-cake/
  
Patricia Miklik

Feb 26

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!

1. Pati Jinich
  
  Mar 07
  
  Awesome Patricia, so jealous you have a neighbor with a Lemon tree, yay! Let me know how it came out 😉
  
ann brooke reaugh

Feb 26

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?

1. Pati Jinich
  
  Mar 07
  
  You can add a bit more zest if you prefer Ann, but I do think too much might make the pound cake bitter. Enjoy 😉
  
Frances Garza

Feb 26

Querida Pati,
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!

1. Pati Jinich
  
  Mar 07
  
  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 🙂
  
Kevin Thomas

Jan 14

I watched the video and the picture had some type of topping like pico de gallo? Nothing is mentioned in the recipe?

1. Pati Jinich
  
  Jan 16
  
  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!!!!
  
  1. John Schmidt, Las Vegas NV
    
    May 06
    
    Thanks Pati… I just asked the same question. Thanks for the recipe….
    
Abby

Aug 17

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.

1. Pati Jinich
  
  Aug 18
  
  Yummy Abby, those are great additions, enjoy 😉
  
Laci

Jun 28

I have the cake in the oven now!! I’m
Super excited to make this , and I LOVE your show!

1. Pati Jinich
  
  Jun 30
  
  Thanks so much Laci! How did it come out, did you like it! New season of the show will start airing early October, enjoy 😉
  
Elizabeth

Jun 20

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.

1. Pati Jinich
  
  Jun 20
  
  That’s awesome that everyone loved the pound cake, Elizabeth!
  
Cate

Mar 16

this cake awakens the senses so good!

1. Pati Jinich
  
  Mar 18
  
  Love your comment Cate!
  
Roseann

Mar 16

Can you replace the lime with lemon, Pati?
Love your show!!

1. Pati Jinich
  
  Mar 18
  
  Go for it, Roseann!
  
Dee

Jan 18

will the lime syrup make the cake soggy?

1. Pati
  
  Jan 21
  
  Oh it makes it nice and moist, not soggy. Enjoy, Dee!
  
Sonya Brown

Oct 18

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.

1. Pati
  
  Oct 19
  
  Aww thank you so much Sonya! Say hi to your boyfriend for me.
  
Sonya Brown

Oct 18

Going to try this recipe and the Baja fish tacos. My Nana loved pound cake,so I do this in her honor.

1. Pati
  
  Oct 19
  
  What a wonderful way to honor your nana, Sonya.
  
Paula

Nov 06

Pati
Can I freeze the Triple Lime Pound Cake?
Thanks!

1. Pati
  
  Nov 08
  
  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.
  
Janet Yung

Nov 17

Hi Pati,
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.
Love Janet

1. Pati
  
  Nov 22
  
  Awww, thank you Janet!!
  
Dolores

Feb 11

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!
Best, Dolores

1. Pati
  
  Feb 12
  
  Hola Dolores, Thank you so much for your lovely message! Wow!! I have a new season coming in April! 🙂
  
GINA RODRIGUEZ

Feb 11

!!!!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!!!!!!

1. Pati
  
  Feb 12
  
  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

Jan 24

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?

1. Pati
  
  Jan 28
  
  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/
  
Charlie

Jan 01

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……….

1. Pati
  
  Jan 02
  
  Great to hear, Charlie!
  
Debbie

Oct 14

Love all these great Recipes

Rhonda Gonzalez-Linares

Oct 09

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

1. Pati
  
  Oct 13
  
  Hola Rhonda,
  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/
  
Sallie Cave

Aug 30

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.

1. Pati
  
  Aug 30
  
  Thank you for your message, Sallie! I share with you all with much, much joy. I use a 9 x 5 loaf pan.
  
Jill

Jul 07

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!!

1. Pati
  
  Jul 08
  
  Hi Jill, So glad you like the recipe; thank you for making it to share at your fundraiser!!
  
Rebecca Wright

Jul 05

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.

1. Pati
  
  Jul 07
  
  Hi Rebecca! Yes, you may try it with lemon instead of lime. Let me know what you think!
  
Lucy

Jul 03

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!

1. Pati
  
  Jul 03
  
  Lucy, thank you for watching!
  
Elizabeth

Jun 30

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!

1. Pati
  
  Jul 02
  
  I am so glad it will be now part of your own home cooking, Elizabeth!
  
Carleen

Jun 19

Your show is my favorite! I can’t wait to try this recipe. Thank you for sharing.

1. Pati
  
  Jun 19
  
  Thank you, Carleen! I hope you try it!!
  
debbie

Jun 04

I HOPE YOU HAVE MORE SHOWS TO WATCH THIS SEASON THANK YOU SO MUCH FOR MAKING MY DAY

Debbie

May 31

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…!!!!!!!!!!!!!

1. Pati
  
  Jun 02
  
  Debbie, Thank you so much! You are making me laugh… 🙂
  
Emelyn

May 22

Pati,
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.

1. Pati
  
  May 23
  
  Thank you so, so much Emelyn! I’m happy you found the show!!
  
Stephen

May 12

Dear Pati:
Hola!

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!

Stephen

1. Pati
  
  May 12
  
  Ooooooh, good to hear!
  
Brenda

Apr 06

Greetings Pati!

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!

1. Pati
  
  Apr 06
  
  Hi Brenda,
  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!
  
Julie Perez

Mar 30

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 ?

1. Pati
  
  Mar 30
  
  It is fresh Mexican papaya 🙂
  
Crystal

Feb 20

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!

1. Pati
  
  Feb 21
  
  Hola Crystal, Thank you for trying the recipe! Hope you enjoy the tortilla soup, too…
  
Judy

Feb 18

I find it is easier to get juice out of lemons. Can I use lemons instead for this recipe?

1. Pati
  
  Feb 19
  
  Hi Judy, Of course, you can try it with lemons! You will get a lemon pound cake instead of a lime pound cake. 😉
  
Nancy

Feb 13

Patti,
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

1. Pati
  
  Feb 13
  
  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…
  
Credmond

Jan 30

Love your show I will be making the soup and cake for the game.

1. Pati
  
  Jan 30
  
  That makes me happy!
  
Cecilia

Jan 26

Thank you so much for your quick response.

Cecilia

Jan 25

Can this cake be made ahead of time and frozen. If not can it be stored in the refrigerator? For how long?
Thx

1. Pati
  
  Jan 26
  
  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.
  
Adriana

Jan 13

Hi Patti,
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

Adriana castillo

Jan 11

Hola Patti!
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

1. Pati
  
  Jan 12
  
  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.

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That