Lemon Lime Pound Cake

Lemon Lime Pound Cake


Servings 12
Time Needed Prep
Ingredients 13
Difficulty Medium

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  • For Cake
  • 350 g Butter Softened
  • 3 cups Caster Sugar
  • 5 Eggs
  • 3.5 tbsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 3 cups Plain White Flour
  • 1 Sprite
  • For Glaze
  • 1.75 cups Icing Sugar
  • 2 tbsp Lemon Zest
  • 3 tbsp Lemon Juice
  • 1.5 tbsp Lime Juice

Nutrition Information

Qty per
212g serve
Qty per
Energy 422cal 199cal
Protein 13.8g 6.5g
Fat (total) 33g 16g
 - saturated 17.9g 8.4g
Carbohydrate 18.7g 8.8g
 - sugars 11.2g 5.3g
Dietary Fibre 0.78g 0.37g
Sodium 355mg 167mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’re looking for a cake that is guaranteed to make a good impression, it’s going to be this Lemon Lime Pound Cake. Not only is it super tangy and perfect for afternoon tea, it also looks great and makes for a wonderful ‘bring a cake’ at your next event.

You can choose to leave the glaze, but we went with it. Definitely recommended!

Lemon Lime Pound Cake | Stay at Home


  1. Preheat oven to 180 degrees.

  2. Beat the butter using a hand or stand mixer until creamy. Slowly add the sugar, continually beating until light and fluffy.

  3. Add eggs to this mixture one at a time, beating until just combined. Stir in the lemon zest along with the vanilla extract.

  4. Add flour to the butter mixture alternating with the Sprite, but starting and ending with flour. Beat this at a relatively low speed until just blended every time you add.

  5. Grease a 25cm bundt pan with cooking spray and pour the batter into the pan.

  6. Bake for 65-75 minutes, or until a toothpick in the centre of the ring comes out clean. You can use aluminium foil after the 40-50 minute mark to stop the cake from browning too much.

  7. Cool in pan for 10 minutes, then on a wire rack.

  8. While cooling, mix the glaze together by beating all ingredients until the mixture is smooth, adding more lemon juice to achieve the consistency you want.

  9. Spoon this glaze over your warm or room temp cake. Serve.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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