Moist and buttery, Cherry Limeade Pound Cake is the very best pound cake recipe! It’s tender, delicious, studded with cherries, brightened with lime zest, and sweetened ever-so-slightly with a drippy glaze!
Way back in 2015 when I started this Pound Cake Reviewed Series, I started it with this Whipping Cream Pound Cake recipe. I thought it would be a short review of maybe 10 or 15 pound cakes. Now, 50+ pound cakes later, I’m still coming up with flavors to make while still maintaining a pound cake texture with that crusty top that everyone loves. Albeit, some of the recipes like 12 Yolk Pound Cake, Butterfinger Pound Cake, and Angel Food Cake aren’t true pound cakes. I lumped them in this grouping for convenience to my readers.
This Cherry Lime Pound Cake is the latest recipe addition. I’ll have to say, it’s a keeper! It’s full of flavor and beautiful to look at!
CHERRY LIMEADE POUND CAKE
- First, I prefer to bake my pound cakes in this tube pan versus a bundt pan. Several of my pound cakes in this series have too much batter for a standard bundt pan.
- For any cake, be diligent about measuring your flour accurately. Furthermore, I wrote this post that will help you if you’re not sure how to measure: How to Correctly Measure Flour.
- Allow yourself time to cream the
butter(or fat) and sugar for a pound cake. Don’t be tempted to rush the process. You want to cream it until it is light in color and fluffy.
- As well, don’t dump the eggs in all at once. Add them one at a time beating until you can no longer see the egg before you add another one.
- To test for doneness, insert a long skewer into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the skewer when removed.
- Next, allow the cake to cool on a wire rack for 15 to 20 minutes before inverting onto a serving platter.
- Additionally, cool the cake completely before covering it.
- Furthermore, using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For this cake, I baked it in a dark pan on a round cookie sheet.
- Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.
- Did you know when a recipe calls for eggs, it refers to using large eggs? If you have small or extra-large eggs, you will need to adjust the amount you use.
CAN I FREEZE A CHERRY LIMEADE POUND CAKE?
Pound cakes freeze well. Wrap with aluminum foil or plastic wrap then in a freezer-type zip-top bag with as much air removed as possible. It will stay good for 2 months.
Allow the cake to thaw on the counter. You can reheat in the microwave or in the oven if desired.
There is no baking powder or baking soda in this cake recipe. As traditional pound cakes were made, this cake is leavened with eggs.
SHOP THIS POST
BE SURE TO HOP OVER AND CHECK OUT MY OTHER POUND CAKE RECIPES
You can find all the recipe here: Pound Cakes Reviewed
- Fig Preserve Pound Cake
- Key Lime Marbled Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Strawberry & Cream Pound Cake
- Amaretto Peach Upside Down Pound Cake
- Fresh Strawberry Pound Cake
- Butterbeer Pound Cake
- Tiramisu Pound Cake
- Orange Creamsicle Pound Cake
- Citrus Pound Cake
- Woodford Reserve Bourbon Cake
- Fig Preserve Pound Cake
- Hummingbird Cake Pound Cake
Cherry Limeade Pound Cake
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- 3 cups granulated sugar
- 1 and ½ cups unsalted butter real butter, at room temperature. You can use Crisco, but it's not as good
- 3 cups all-purpose flour sifted then measured with spoon and level method
- ½ teaspoon salt
- 1 large lime zested and juiced
- 6 large eggs at room temperature
- ¾ cup lime juice like Sprite, Simply Lime Limeade, or margarita mix
- 1 tablespoon pure vanilla extract
- 10 ounce jar maraschino cherries drained, reserve liquid, chop fine
- 1 tablespoon maraschino cherry juice
- 1 and ½ cup powdered sugar sifted
- 3 tablespoons maraschino cherry juice
- Please read the post above for tips and substitutions. There is no baking powder or baking soda in this recipe.
- Preheat oven to 325°F. Grease and sugar (I use granulated sugar but you can use flour) a 10x4-inch, 12 cup bundt pan (that's larger than a typical bundt pan) or a tube pan with solid vegetable shortening or Wilton Cake Release.
- In the bowl of your electric mixer, cream butter, and shortening at medium speed. Gradually add sugar, beating until light and creamy. Stop mixer and scrape sides.
- Add eggs, 1 at a time, beating just until blended. Stop mixer and scrape sides with a spatula.
- In a separate bowl, stir together flour and salt.
- Add vanilla and maraschino cherry juice to the lime juice.
- Add flour mixture alternately with the lime mixture to the ingredients in the mixing bowl beginning and ending with flour. Beat at low speed just until blended after each addition. Stop mixer and scrape sides with a spatula.
- Fold in the chopped maraschino cherries carefully with a spatula. Pour batter into prepared pan and even the top of batter with a spatula.
- Bake at 325°F for 1 hour 15 to 20 minutes or until done. A long wooden pick inserted in the center should come out clean or with dry crumbs when the cake is done. Cool in pan on wire rack 15 to 20 minutes then remove from pan to cake plate to cool completely.
- In a small bowl, whisk powdered sugar and maraschino cherry juice until smooth. You can add more or less juice to make it as thick or thin as you want it, but these are the measurements I used. Drizzle the glaze over the cake and garnish with cherries and lime zest if desired. (If you don't want the glaze to be pink, you can substitute lime juice for the maraschino cherry juice.)
- Store in an airtight container on the counter for 5 days or in the refrigerator for 7 days. I find they start drying out after 7 days.