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.

Cherry Limeade Pound Cake – The Best Moist & Tangy Summer Dessert

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

Scale

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

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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