Triple Lemon Lime Pound Cake

This is my favorite pound cake and I'm sure it will be a stable at in family gatherings or a sunday dessert. Full of flavor.

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

Zest of 1 lemon

1 3/4 cup cake 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 and lemon juice

1/3 cup granulated sugar

For the glaze:

2 tablespoons freshly squeezed lemon and 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 and lemon zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the cake 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 lemon-lime syrup: Combine the 1/2 cup lemon and  lime juices 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.