There’s something timeless and comforting about a good pound cake, but when you blend it with the punchy flavors of cherries and lime, it transforms into something truly unforgettable. Enter the cherry limeade pound cake—a vibrant, citrusy dessert that brings the nostalgia of a summer drink into every buttery bite. This cake is rich, ultra-moist, and has bursts of maraschino cherries and lime zest that surprise you in the best way. In this guide, we’ll walk you through everything from ingredient breakdowns to pro-level baking tips, substitutions, and even freezing hacks.
Table of Contents
What Makes Cherry Limeade Pound Cake a Standout Treat
The Inspiration Behind Cherry Limeade Pound Cake
This pound cake isn’t just about flavor—it’s a full-on experience. Inspired by the fizzy, refreshing cherry limeade drink, this recipe reimagines the classic in cake form. Each slice is buttery with a slight tang from lime juice, while the vibrant pops of cherry add color and a sweet finish. Unlike ordinary citrus cakes, this one hits you with layers—aromatic almond, mellow vanilla, tart lime, and juicy cherries. It’s indulgent, but refreshing, and the cherry-lime glaze adds a bakery-worthy finish.
The idea came from balancing tradition with bold, playful summer flavors. It’s the kind of dessert you bring out at a picnic, yet fancy enough for a shower or celebration.
Print
Best Cherry Limeade Pound Cake Recipe – Moist, Tangy & Totally Irresistible
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Cherry Limeade Pound Cake is bursting with sweet maraschino cherries and tangy lime zest, topped with a pink cherry-lime glaze. Perfectly moist and refreshing for summer gatherings.
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 tbsp vanilla extract
½ tsp almond extract
2 tbsp lime zest (about 2 limes)
¼ cup lime juice (2–3 limes)
½ cup (115 g) sour cream
3 cups (375 g) all-purpose flour + 1 tbsp for cherries
½ tsp baking soda
½ tsp kosher salt
1 ½ cups (242 g) maraschino cherries, chopped
Instructions
1. Preheat oven to 325°F. Grease a 10-inch Bundt pan.
2. Cream butter and sugar for 3–5 mins until light and fluffy.
3. Add eggs one at a time. Mix well.
4. Add vanilla, almond extract, lime zest, juice, and sour cream.
5. Whisk flour, baking soda, salt in another bowl.
6. Mix dry into wet slowly. Don’t overmix.
7. Toss cherries with flour. Fold into batter.
8. Pour into pan. Bake 70–75 mins. Cool 15 mins, then invert.
Notes
To use fresh or frozen cherries, thaw and pat dry.
You can use two loaf pans instead of a Bundt.
Glaze after cooling for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 659
- Sugar: 45g
- Sodium: 180mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Why Cherry and Lime Are the Perfect Flavor Combo
Cherry brings a unique depth to desserts—a flavor that is both nostalgic and cheerful. When paired with lime, it cuts the sweetness just enough to keep things fresh. Together, they deliver a tart-sweet combo that feels alive on your palate.
Here’s why they shine in pound cake:
Ingredient | Role in Flavor | Texture Contribution |
---|---|---|
Lime Zest & Juice | Adds citrus punch, balances sweetness | Keeps crumb light & tangy |
Maraschino Cherries | Infuses pops of juicy sweetness | Adds moisture and color |
Almond Extract | Complements cherries | Enhances richness |
Vanilla Extract | Softens lime notes | Gives balance to tartness |
This duo doesn’t overpower the buttery base—instead, they enhance it. With every bite, you get a surprise: a zing from lime, a sweet burst of cherry, and the creamy density of classic pound cake.
Check out our Pink Birthday Cake if you love colorful, fun desserts that pop visually and on the tongue.
Essential Ingredients That Create Moist, Flavor-Packed Pound Cake
The Role of Butter, Sugar, and Eggs in a Perfect Pound Cake
Every great cherry limeade pound cake starts with a solid foundation, and that begins with three essential ingredients: butter, sugar, and eggs. Butter is the soul of the pound cake. Using real, unsalted butter at room temperature ensures a tender crumb and rich flavor. Don’t substitute with margarine or low-fat alternatives, as they lack the structure and depth needed.
Granulated sugar doesn’t just sweeten the cake, it also helps incorporate air into the batter when creamed with butter. This lightens the texture, making your cake fluffier instead of overly dense.
Eggs act as the binding agent and provide essential structure. Using six large, room-temperature eggs guarantees the cake stays moist, rises evenly, and slices beautifully without crumbling.
Here’s a quick breakdown:
Ingredient | Function | Tip |
---|---|---|
Butter | Adds richness and moisture | Use unsalted, room temperature |
Sugar | Lightens and sweetens | Cream thoroughly with butter |
Eggs | Binds and builds structure | Always use room temperature eggs |
Lime Zest, Juice, and Maraschino Cherries: Flavor That Pops
This is where the magic of cherry limeade truly shines through. Lime zest offers a fragrant citrus aroma, while fresh lime juice cuts through the richness with a subtle tang. These two ingredients work together to add brightness and balance.
Maraschino cherries are the colorful surprise tucked into every bite. When chopped and folded into the batter, they create sweet bursts of flavor and visual appeal. Tossing the cherries in a bit of flour prevents them from sinking to the bottom of the pan during baking.
Don’t forget the almond and vanilla extracts. These two elevate the entire cake. The almond brings a delicate, almost floral note that complements the cherries, while vanilla adds warmth and depth.
If you’re craving more fruity cake ideas, don’t miss our Pistachio Muffin Recipe. It’s another vibrant bake full of character.

Step-by-Step Baking Instructions for Cherry Limeade Pound Cake
Preparing the Batter, Mixing Like a Pro
Getting the perfect cherry limeade pound cake starts with mastering your mixing process. Begin by preheating your oven to 325°F and generously greasing a 10-inch Bundt pan. You can also dust it lightly with flour to help with release later.
In a large bowl or stand mixer, beat the room-temperature butter until smooth. This step is key, because over-softened or cold butter can ruin the texture. Once smooth, gradually add in the sugar and beat for three to five minutes. You’re looking for a pale and fluffy mixture. This is where air gets incorporated, which helps lighten the otherwise dense crumb of a pound cake.
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl so all the ingredients get fully combined. Stir in your extracts, lime zest, lime juice, and sour cream until everything is fully blended.
In a separate bowl, whisk together your dry ingredients. Slowly add the dry mix to the wet ingredients. It’s important to mix on low speed and only until the flour disappears. Overmixing can lead to a tough, rubbery texture instead of that soft bite everyone loves.
Take your chopped maraschino cherries, lightly coat them in a tablespoon of flour, then gently fold them into the batter with a spatula. This helps distribute them evenly and keeps them from sinking.
Bundt vs Loaf Pan, Baking Tips and Times
Although a Bundt pan is the traditional choice for this recipe, you can easily bake this cherry limeade pound cake in two standard loaf pans. Just keep in mind the baking time will vary. For a Bundt, bake for 70 to 75 minutes. For loaf pans, start checking around the 60-minute mark.
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. The top should be golden and slightly pulled away from the edges of the pan. Let the cake rest in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
Avoid rushing the cooling process. Pouring glaze over a warm cake will cause it to melt instead of beautifully coating the top. If you want clean slices and a good drizzle effect, patience pays off.
If you enjoy elegant, unexpected cake textures, discover our Dubai Chocolate Cake. It’s rich, luxurious, and a perfect pairing with this fruity favorite.
Crafting the Cherry Limeade Glaze for a Signature Finish
How to Make the Perfect Cherry Lime Glaze
The glaze on this cherry limeade pound cake isn’t just decorative. It’s a key flavor booster that ties everything together. You only need a few ingredients: powdered sugar, maraschino cherry juice, and fresh lime juice.
Start with one and a half cups of confectioners’ sugar. Make sure it’s sifted so you avoid lumps. Add two to three tablespoons of the reserved cherry juice, then stir in two tablespoons of fresh lime juice. The consistency should be thick but pourable. If it’s too runny, add more sugar. Too thick? Add a tiny bit more juice.
What makes this glaze special is the balance. The cherry juice brings sweetness and a beautiful blush pink color, while the lime juice adds a tangy kick that echoes the flavor inside the cake.
You can mix the glaze in advance and store it in the fridge for up to two days. Just give it a good stir before using, as the sugar can settle.

Garnishing with Cherries and Limes for a Visual Pop
Once the cake is completely cool, drizzle the glaze over the top using a spoon or pour it from a spouted measuring cup. Let it run naturally down the sides. There’s no need to be perfect. The casual drips actually make the cake look homemade and tempting.
To finish the look, top the cake with a few whole maraschino cherries. Leave the stems on if you can, since they add visual flair. Thin slices of fresh lime arranged around the top or at the base complete the theme and give the cake its wow factor.
Whether you’re serving this cake at a brunch or wrapping it up for a gift, that glossy glaze with pops of red and green makes it feel festive and irresistible.
Customizations and Substitutions to Suit Every Taste
Can You Use Fresh or Frozen Cherries Instead of Maraschino?
While maraschino cherries are the classic choice for cherry limeade pound cake, you’re not limited to them. Fresh or frozen cherries work beautifully and give the cake a more natural, tart edge. Just be sure to pit and chop the cherries if you’re using fresh ones, and always drain frozen cherries thoroughly after thawing to prevent excess moisture from affecting the batter.
Toss any fresh or frozen cherries in flour before folding them into the cake mix. This helps keep them evenly distributed throughout the cherry limeade pound cake and prevents them from sinking to the bottom while baking. While you may lose a bit of that signature bright red color, the flavor payoff is just as good—if not better—for some palates.
This swap is perfect if you prefer fewer preservatives or a slightly tangier bite. And if you’re after a clean, farmhouse-style look, natural cherries also bring a more rustic aesthetic to your dessert table.
Making It Gluten-Free or Dairy-Free
Need to modify the cherry limeade pound cake for special diets? It’s easier than you think. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum or add a half teaspoon per cup to mimic the elasticity of wheat flour.
To make this dessert dairy-free, replace the butter with a high-fat dairy-free alternative like plant-based buttery sticks. Choose a product that’s made for baking, not a spread or margarine. Use a dairy-free sour cream alternative (like one based on coconut or almond milk) to retain the moist texture.
If you’re avoiding eggs, you can experiment with flax eggs, but keep in mind that the structure may change. Eggs are vital for the density and binding of this cherry limeade pound cake, so only make this substitution if necessary and expect a lighter, more muffin-like texture.
Here’s a quick substitution table:
Ingredient | Gluten-Free Swap | Dairy-Free Swap |
---|---|---|
All-purpose flour | Gluten-free 1:1 baking mix | N/A |
Butter | N/A | Vegan butter sticks |
Sour cream | N/A | Plant-based sour cream |
Eggs | Optional flax eggs (1 tbsp flax + 3 tbsp water per egg) | Optional |
Making substitutions doesn’t mean sacrificing taste or texture. With the right swaps, your cherry limeade pound cake can still deliver that same sweet, tangy experience everyone loves.
Storage, Freezing & Shelf Life
Best Way to Store Your Cherry Limeade Pound Cake
Once your cherry limeade pound cake is fully cooled and glazed, proper storage is key to maintaining its soft texture and fresh flavor. The best method is to wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. This keeps the crumb moist and prevents the glaze from hardening too quickly.
You can safely store the cake for up to three days on your counter, preferably in a cake dome or airtight container to keep it protected from air and humidity. If your kitchen runs warm or humid, consider refrigerating the cake, but be aware that refrigeration can dry out the crumb over time if it’s not well wrapped.
To enjoy the cake at its best, allow it to come to room temperature before slicing. This enhances the flavor and softens the butter-based crumb for a more tender bite.
Freezing Tips Without Losing Moisture or Flavor
Yes, cherry limeade pound cake freezes beautifully. This is ideal if you want to bake ahead for an event or enjoy it in portions over time. To freeze the entire cake, skip the glaze, wrap it tightly in two layers of plastic wrap, then place it in a freezer-safe bag or airtight container.
For individual slices, wrap each slice separately and freeze them flat in a zip-top bag. When you’re ready to enjoy them, let slices thaw overnight in the refrigerator or for a few hours at room temperature.
If you didn’t glaze the cake before freezing, it’s best to add the glaze after thawing. This keeps the finish fresh, glossy, and more appealing when served. If already glazed, don’t worry. The glaze may look slightly frosty after thawing, but the flavor will still shine through.
Here’s a summary for easy reference:
Storage Method | Duration | Best Practice |
---|---|---|
Room Temp | Up to 3 days | Wrap tightly, store in airtight container |
Refrigerator | Up to 5 days | Wrap well, allow to come to room temp before serving |
Freezer (whole) | Up to 3 months | Skip glaze, double-wrap for protection |
Freezer (slices) | Up to 2 months | Wrap individually, thaw as needed |
Whether you’re storing leftovers or planning ahead, this cherry limeade pound cake holds up beautifully with proper care.
Cherry Limeade Cake Strain, What You Need to Know
What Is the Cherry Limeade Cake Strain?
You may have seen the term “Cherry Limeade Cake” pop up outside of baking blogs, especially in wellness or cannabis-related content. That’s because Cherry Limeade Cake is also the name of a hybrid cannabis strain, known for its fruity flavor profile and calming effects.
Although the name sounds exactly like your favorite cherry limeade pound cake, the two have no direct connection. The cannabis strain was named for its strong aroma and taste notes of cherry, citrus, and a sweet cake-like finish. This makes it a standout in dispensaries, especially for people seeking a relaxing yet flavorful experience.
Much like how your cherry limeade pound cake balances tangy lime with sugary cherries and a rich cake texture, the strain aims to do the same in sensory terms. It’s sweet, fragrant, and slightly tart—hence the name. The connection here is more flavor-inspired than ingredient-based.
For anyone encountering the term in a search, it’s important to understand that while the dessert and the strain share a name and flavor notes, they serve very different purposes.

How It Got Its Name and Why It’s Trending
Flavor-driven cannabis names are trending, and Cherry Limeade Cake is no exception. The name likely caught on due to its vibrant flavor, visual appeal, and the familiar comfort of cherry-lime desserts. In the same way foodies adore your cherry limeade pound cake for its sweet-tart pop, cannabis enthusiasts are drawn to the strain for its bold flavor and balanced effects.
It’s part of a broader movement in both food and wellness spaces where flavor plays a central role in experience. Whether you’re indulging in a thick slice of tangy pound cake or exploring wellness strains with citrusy profiles, cherry and lime continue to captivate audiences.
While the cherry limeade cake strain isn’t part of your recipe, it adds a fun twist to the cultural conversation surrounding this flavor combo. It just proves that cherry and lime really are a match made in sensory heaven.
Classic Pound Cake vs Regular Cake
Four Key Ingredients in Traditional Pound Cake
Pound cakes have stood the test of time for a reason. The original recipe, dating back to the 1700s, called for a pound each of four simple ingredients: butter, sugar, eggs, and flour. No leaveners, no milk, no extras. The result is a rich, dense, and buttery cake that holds together beautifully.
Modern recipes, like this cherry limeade pound cake, still stay close to that formula, with small tweaks like the addition of sour cream or extracts to enhance flavor and texture. But those four core ingredients still do most of the heavy lifting.
Here’s a closer look at the traditional pound cake building blocks:
Ingredient | Purpose |
---|---|
Butter | Adds richness and moisture |
Sugar | Sweetens and aerates |
Eggs | Provide structure and stability |
Flour | Creates the crumb and body |
Unlike lighter cakes that rely on baking powder or whipped egg whites for lift, pound cake uses air from creamed butter and sugar plus the density of eggs to create a firm but tender structure.
This foundational recipe is why your cherry limeade pound cake holds up so well to juicy cherries and tangy lime glaze. It’s strong enough to carry bold flavor without collapsing or becoming soggy.
What Sets Pound Cake Apart from Other Cakes
If you’re wondering what the difference is between a pound cake and a regular cake, the answer lies in texture, richness, and ingredients.
Regular cakes, like vanilla or sponge cakes, often contain:
- Baking powder or baking soda
- Milk or buttermilk
- Vegetable oil instead of butter
- A lighter, fluffier crumb
Pound cakes, including this cherry limeade pound cake, skip the fluff in favor of dense decadence. The crumb is tight but tender, the slices are thick, and the flavor is deep and satisfying. This structure also helps it stay moist for days and makes it ideal for travel, gifting, or freezing.
Because of its weight and richness, pound cake holds up well to flavorful add-ins like cherries, nuts, and citrus zest. That’s why the cherry limeade version is so successful. It doesn’t just taste good. It works, structurally and visually.
If you like learning the roots of classic baked goods, explore our Japanese Cheesecake. It’s light, airy, and the complete opposite of a pound cake—making it a great counterpart for baking variety.
Tips for a Moist Pound Cake Every Time
Common Baking Mistakes to Avoid
Even with the best cherry limeade pound cake recipe, small missteps can dry out the cake or cause it to bake unevenly. Here are some key pitfalls to avoid:
- Cold Ingredients: Using cold butter, eggs, or sour cream prevents proper emulsification. Always bring ingredients to room temperature before starting.
- Overmixing the Batter: Once you add the flour, mix just until the dry ingredients are incorporated. Overworking the batter can lead to a dense or rubbery crumb.
- Improper Pan Prep: If your Bundt pan isn’t well greased, the cake can stick and tear. Use a baking spray with flour or grease with butter and dust with flour thoroughly.
- Incorrect Oven Temperature: Baking at too high a temperature causes the outside to cook faster than the inside. Always preheat your oven and use an oven thermometer to verify accuracy.
- Opening the Oven Door Too Often: Resist the urge to peek. Opening the oven can cause sudden temperature drops, leading to a fallen center.
Each of these mistakes can compromise the texture and moisture of your cherry limeade pound cake, no matter how perfect your ingredients are.
Chef-Tested Tips for a Soft, Moist Crumb
Want guaranteed results? These pro tips will help lock in that signature softness your cherry limeade pound cake is known for:
- Use Sour Cream: This adds moisture and a slight tang that enhances the lime flavor. It also helps with tenderness.
- Don’t Skimp on Butter: Real butter is non-negotiable for both flavor and texture. It helps retain moisture as the cake bakes and cools.
- Let the Cake Cool in the Pan First: Cooling for 15 minutes in the pan before inverting prevents steam loss and structural cracks.
- Store Correctly: Wrap the cooled cake tightly in plastic wrap to lock in moisture. Keep it at room temperature for best results.
- Add Glaze Just Before Serving (if Stored): If you’ve stored or frozen the cake, apply fresh glaze before serving. It adds back a layer of shine and flavor that makes it feel freshly baked.
Finally, always remember that pound cake gets better over time. Allowing it to rest overnight before slicing can actually improve the flavor and texture. The cherry and lime meld together, the crumb stabilizes, and every bite becomes richer.
Conclusion
Whether you’re baking for a summer picnic, celebrating a birthday, or just want to impress your family with something special, this cherry limeade pound cake hits all the right notes. It’s buttery, rich, and bursting with vibrant cherry and lime flavor. The easy cherry-lime glaze adds the perfect finish, while the color and presentation make it a centerpiece-worthy dessert.
From ingredient breakdowns and baking techniques to substitutions and storage, now you’re fully equipped to bake a crowd-pleasing cherry limeade pound cake with confidence.
Don’t forget to experiment with customizations and try it with fresh cherries or in loaf pans. And when you’re ready for something new, check out our Snickers Strawberry Cheesecake Recipe for another unforgettable twist on dessert.
FAQs About Cherry Limeade Pound Cake
What’s the secret to a moist pound cake?
The key is in your ingredients and technique. Use real butter, room-temperature eggs, and sour cream for moisture. Cream the butter and sugar thoroughly, but once the flour is added, avoid overmixing. Letting the cake cool slowly and wrapping it well for storage also helps maintain softness.
What strain is Cherry Limeade Cake?
Cherry Limeade Cake is a hybrid cannabis strain known for its sweet, citrusy aroma and mellow effects. While it shares the same name as the dessert, it’s unrelated to baking but named after its flavor similarity to cherry-lime combinations.
How is pound cake different from cake?
Pound cake has a denser, richer texture than traditional cakes. It’s made with equal parts butter, sugar, eggs, and flour, whereas regular cakes often include leaveners like baking powder, milk, or oil for a lighter crumb.
What are the four ingredients in a classic pound cake?
Butter, sugar, eggs, and flour. These four ingredients are used in equal proportions in traditional pound cake recipes, creating its signature dense yet tender texture.