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Cherry Limeade Pound Cake

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!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Keyword: Cherry Limeade Pound Cake
Servings: 12 slices
Calories: 659kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1slice (with glaze) | Calories: 659kcal