Pound cake is so named because traditionally it’s made with one pound’s worth of each basic ingredient: pound of butter, pound of eggs, pound of flour, pound of sugar; making this probably the most low-maintenance kind of cake ever.

It’s a fantastic way to use up a bunch of eggs, travels and stores well, and modifies like a boss. You can flavour the cake with anything you like, or instead use a glaze or frosting to supply flavour.

Basically what I’m saying is, why haven’t you made a pound cake yet?

Coconut Lime Pound Cake adapted from Perfect Cakes

  • 5 eggs, room temperature
  • 1 cup sugar
  • 2 cups cake flour (or 2 cups minus two tablespoons regular flour), sifted
  • 1 cup butter, softened to room temperature
  • 1/3 cup sweetened shredded coconut
  • zest of 1 lime
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl with electric beaters, or with the paddle attachment on a stand mixer, cream together the butter and sugar until pale and fluffy on medium speen.
  2. Beat in the vanilla extract, shredded coconut, and lime zest.
  3. Turn the mixer speed down to low. Beat in 3 of the eggs, one at a time, mixing until fully combined.
  4. Start beating in the flour, 1/3rd at a time, then another egg.
  5. Continue adding flour in additions, with the last egg between the 2nd and 3rd additions of flour.
  6. Mix on low until everything’s combined and smooth.
  7. Prepare your loaf pan: either line with parchment paper, or grease with margarine or butter and sprinkle flour all around the pan, until all surfaces are covered with flour.
  8. Pour the batter into the loaf pan, and bake for 60 – 75 minutes, checking at the 60-minute point.
  9. The cake should be golden brown, springy to the touch, and an inserted toothpick should come out clean when it’s done.
  10. Cool on a wire rack. Drizzle with glaze, if using.

Lime Cream Cheese Frosting

  • 1 250g package cream cheese, softened at room temperature
  • 1/2 cup – 3/4 cup icing sugar
  • juice of 1 lime
  • 1 teaspoon vanilla extract
  1. Cream together the cream cheese and icing sugar until smooth.
  2. Add in the lime juice and vanilla extract.
  3. Beat or whisk until smooth and creamy.
  4. Add more or less icing sugar depending on desired consistency of frosting, or add more lime juice if you want a stronger flavour.

Variations

The above recipe provides a cake with a subtle coconut and lime flavour, not enough to be overpowering. If you would like a really strong lime flavour in the cake, add more zest or some lime juice to the batter along with the rest of the wet ingredients. If you would like more coconut, by all means, add another 1/3rd cup.

If you want to experiement with different flavours in the frosting or cake, try:

  • grapefruit zest
  • lemon zest
  • poppyseeds
  • cinnamon
  • almond extract
  • kirsch

If you don’t desire a cream cheese frosting, you can use instead a flavoured simple syrup by boiling together:

  • 1 cup water
  • 1 cup sugar
  • flavoring (kirsch, various juices and extracts)

or you can make a simple flavoured glaze with:

  • 1 cup icing sugar
  • 1 teaspoon flavouring
  • 1 teaspoon – 2 tablespoons milk, based on desired consistency of glaze

If you use a syrup or a glaze, poke the cake with a fork to get a bunch of holes in it, and then brush or pour the syrup or glaze overtop. That way it’ll soak into the cake, which is awesome.

Pound cake can be a little dry, so I suggest a topping of some kind.

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