Pound cake is one of my go to recipes. I can make it a thousand different ways, by simply switching up the flavor combinations, and it is always moist and delicious. I especially like to use citrus. Here I start with Ina Garten’s lemon cake recipe, and substitute fresh lime zest and juice. This cake is packed with citrus flavor in the batter itself, and when the cake is hot out of the oven I pour a syrup of sugar and freshly squeezed lime juice over the loaves, and then later finish it off with a glaze made simply from powdered sugar, lime zest, and fresh lime juice. It is tart, and sweet, and surprisingly light and refreshing. With some fresh berries, lemon or lime curd, or coconut sauce, I can’t imagine a more simple, but satisfying end to any summer time meal. Enjoy!
Jacob's Kitchen 
What struck me as amazing when I was eating a slice of this cake last night was all the gorgeous lime zest. It’s speckled in there, and when I was enjoying it I was somehow internalizing that it has a rather savory tartness to it. How can something so sweet also be savory? Well, that I’m not sure, but it truly took me to a magical new land!
I love lime anything! But this just takes the cake …literally. My Grandma has a pound cake recipe that she’s made FOREVER and it’s become such a part of our family. Never tried dripping the juice on top though…this is a must to try! Thanks for sharing.
This was delicious, and made a gorgeous gift. Thank you!