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American · Dessert
Lemon-Lime Pound Cake with Citrus Glaze
A creamed pound cake built on equal weights of butter, sugar, egg and flour, perfumed with lemon and lime zest, baked low and slow, then brushed all over with a warm lemon-lime syrup that soaks in and sets to a tangy sheen.
- YieldServes 4
- Hands-on30 min
- Total2 h 45 min
- Difficulty
Ingredients
Cake
- 90 gunsalted butter, softened, plus extra for the tin
- 90 ggranulated sugar
- 0.38 tspfine salt
- 90 geggs (4 large plus 1 yolk), at room temperature, lightly beaten
- ½lemon, zested and juiced
- ½lime, zested and juiced
- 0.38 tspvanilla extract
- 90 gall-purpose flour
Citrus glaze
- 1 tsplemon juice, from the lemon above
- 1 tsplime juice, from the lime above
- 20 ggranulated sugar
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