minty lime pound cake

This cake is so good I get requests for people’s birthdays at work.  I brought for the maternity ward nurses when I had Willa (I am not above bribery :)) and one of the nurses hounded me for the recipe.  My midwife did, too.

This cake is tart and sweet and moist.  It has a lime syrup that soaks into the bread, intensifying both the tart lime and the sweetness.  There’s just enough mint that it’s freshness lingers after the tart-sweet flavors have mellowed.  You should make this if you’re looking to impress future in laws, trying to get a promotion, or win a bake-off (or tempt nurses into giving you extra ice chips).  Adapted from Baked:  New Frontiers in Baking.


3/4 cup cake flour
3/4 cups all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup + 2 tbs sugar
4 large eggs, room temperature
2 1/2 tbs lime zest
2 tbs freshly squeezed lime juice
1/4 cup packed mint leaves
2 sticks butter melted and cooled
2 tbs sour cream, room temperature
1 tsp vanilla extract
for the syrup
1/4 cup freshly squeezed lime juice
1/4 cup granulated sugar

  1. Preheat oven to 350 degrees.  Spray 9″x 5″ loaf pan (bottom and sides) with nonstick cooking spray
  2. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  3. Put sugar, eggs, lime zest, lime juice and mint in a blender and process until smooth.  Add butter through the top of the blender while still running.  Add vanilla and sour cream and blend again.
  4. Gently fold wet ingredients into dry ingredients stirring just until combined.
  5. Pour into loaf pan (batter will be quite runny) and bake at 350 degrees for 20 minutes.  Turn oven to 325 degrees and bake for another 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool on a rack for 15 minutes before removing from pans.
  7. Meanwhile, heat 1/4 cup lime juice with 1/4 cup sugar in a small pot over medium heat.  Stir to combine, bring to a boil, turn down to a simmer and cook for 2 more minutes.
  8. Once the bread and the syrup have cooled, poke holes in the top of the bread using a toothpick (sticking as far down as you can get without losing the toothpick or breaking the bottom surface).
  9. Spoon or brush 1/3 of the syrup on the top of the loaf with the goal of having it soak down into the holes.  Let sit for 10 minutes and repeat twice for maximum soakage.
  10. These make great gifts and freeze beautifully, so consider doubling the recipe, and then double wrapping the second loaf in plastic wrap before wrapping in foil to freeze.
  11. Try not to eat the entire loaf while “taste testing”.