This Cherry Limeade Pound Cake is bursting with bright lime zest and sweet maraschino cherries, just like my favorite cherry limeade drink, but in cake form! I love how moist and tender it turns out! I top it with a tangy cherry-lime glaze and finish with fresh lime slices and cherries for that perfect pop of color and flavor. It’s my go-to summer cake when I want something light, refreshing, and totally irresistible! If you love fruity pound cakes like this, be sure to try my Lemon Blueberry Pound Cake next; it’s another one of my favorites!
Ingredients & Substitutions
- Butter: I used 3 sticks of unsalted butter in this pound cake. It’s the primary source of fat, giving the cake its rich flavor, tender crumb, and perfectly moist texture. Don’t skimp on it; real butter makes all the difference in a classic pound cake like this. If using salted butter, you may want to lessen the amount of salt.
- Sugar: I used granulated sugar to sweeten the pound cake and help create that light, fluffy texture when creamed with the butter. It also adds a golden color to the outside as it bakes.
- Eggs: Six large room-temperature eggs act as the binding agent and give structure to the cake.
- Extract: I use both vanilla and almond extract in this pound cake. Vanilla adds warmth and depth, while almond gives it a little something extra that pairs perfectly with the cherries. If you don’t have almond extract, you can stick with just vanilla. The cake will still taste delicious.
- Lime Flavor: The lime flavor in this cake comes from both the juice and the zest, and I don’t recommend skipping either one. The zest adds a bold, citrusy punch, while the fresh lime juice gives the cake a light, tangy finish, just like a cherry limeade. It’s the perfect balance of sweet and tart.
- Cherries: I use chopped maraschino cherries in the batter for sweet pops of flavor and color in every slice. Tossing them with a little flour helps keep them from sinking as the cake bakes. I also like to save a few whole cherries, with the stems if possible, for garnish on top. It ties everything together and gives the cake that fun, cherry limeade look.
- Glaze: The glaze is a simple mix of confectioners’ sugar (also called powdered sugar), maraschino cherry juice, and fresh lime juice. It’s sweet, a little tangy, and picks up that pretty pink color from the cherry juice. I drizzle it over the cooled cake, letting it run down the sides for a fun, eye-catching finish that adds extra flavor to every bite.
Can I Use Fresh or Frozen Cherries Instead Of Maraschino Cherries?
Absolutely! You can use fresh or frozen cherries instead of maraschino cherries. Just pit and chop fresh cherries, or thaw and drain frozen cherries well before using. Toss them with a little flour to help keep them from sinking in the batter. Fresh or frozen cherries give a natural, slightly tart flavor, though the color won’t be as bright as maraschino cherries, the taste is just as delicious!
Can I Use a Different Pan?
Yes! I used a 10-inch Bundt pan, which has decorative fluted edges and a hollow center. But you can also bake this pound cake in two standard loaf pans. Bake the loaves for 60–80 minutes, starting to check around the 60-minute mark. The pound cake is done when the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. And don’t forget to finish them off with that cherry-lime glaze!
How to Store Cherry Limeade Pound Cake
Pound cakes, including this Cherry Limeade Pound Cake, are best stored wrapped in plastic wrap at room temperature for up to 3 days. This keeps the cake moist and flavorful. If you prefer, you can refrigerate it for up to 5 days. But, if refrigerating the cake, make sure it’s wrapped tightly so it doesn’t dry out or pick up any refrigerator odors. Let it come to room temperature before serving for the best texture and flavor.
Can I Freeze Cherry Limeade Pound Cake?
Yes! Cherry Limeade Pound Cake freezes well. Wrap the fully cooled cake (or individual slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw it at room temperature while still wrapped to keep it moist. Add the glaze after thawing, if possible, for the freshest look and flavor.
Cherry Limeade Pound Cake
Ingredients
- 1 ½ cups (3 sticks / 340 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons lime zest, about 2 limes
- ¼ cup freshly squeezed lime juice, 2-3 medium limes
- ½ cup (115 g) sour cream
- 3 cups (375 g) all-purpose flour, plus 1 tablespoon for tossing the cherries
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (242 g) maraschino cherries, drained, chopped (reserve 2–3 tablespoons of the cherry juice for the glaze)
Glaze
- 1 ½ cups (187.5 g) confectioners' sugar
- 2-3 tablespoons maraschino cherry juice
- 2 tablespoons lime juice, about 1 lime
- maraschino cherries, for garnish
- lime slices, for garnish
Instructions
- Preheat oven to 325°F (163°C). Generously grease (and flour, if desired) a 10-inch Bundt pan.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
- Gradually add the sugar and beat for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in vanilla, almond extract, lime zest, lime juice, and sour cream until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
- Toss chopped maraschino cherries with 1 tablespoon flour to coat lightly. Gently fold cherries into the batter by hand.
- Pour batter into the prepared Bundt pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. The top should be golden and the edges slightly pulling away from the pan.
- Let cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack and let cool completely.
Glaze and Garnish
- In a small bowl, whisk together confectioners’ sugar, cherry juice, and lime juice until smooth and pourable.
- Drizzle glaze over the cooled cake.
- Top with whole or halved maraschino cherries and thin lime slices if desired.
- Let glaze set for 15-20 minutes before slicing.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is so moist and bursting with cherry and lime flavors—perfect for summer.
Elizabeth
This pound cake is really good! I love how moist it is, and it is pretty, too!
Stephanie
This is a refreshing twist on a classic pound cake. I liked it!
Bella
This cake is all about the summertime vibes, I think. It was bright and flavorful.
Is there a recipe for a strawberry Lemonade pound bundt cake?