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Lemon Lime Pound Cake

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“I haven't tried this yet, but it sounds delicious!”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
  3. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
  4. Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
  5. Cool cake completely.
  6. *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
  7. Whisk together powdered sugar, lemon powder and lime juice until smooth.
  8. Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
  9. Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.

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