I feel like pound cake has a bad reputation.


I love the part right around the top split…

I am totally guilty of hearing those words and thinking of the dessert table at a Fourth of July party my parents dragged me to; the dried out, store bought vanilla pound cake resting near the diced strawberries and tub of Cool Whip.

Um…I’ll just take the Cool Whip and strawberries, please.


Unless of course, you’re serving me homemade pound cake, in which case, I’ll gladly take a slice.  Maybe two.  I think that, like fruitcake, lower quality mass manufactured products have maligned the name of pound cake.

So let’s change that.  Let’s make a pound cake with a slightly crunchy, chewy crust and a soft, moist and tender crumb.


Let’s make a pound cake that’s bursting with the bright flavors of lime and white chocolate because, between you and me, I can always use a pick-me-up in January.


So drive away some of those winter blues and give pound cake a new definition.


Pound cake (n.): Just what you need on a Monday.

One Year Ago: Whole Wheat Banana Donuts with an Eggnog Glaze

Two Years Ago: Lemon Poppy Seed Muffins

White Chocolate Lime Pound Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: Makes about 8-10 servings


  • 1 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 2 Tbsp finely grated lime zest
  • 1 tsp vanilla extract
  • ½ cup canola oil
  • 1 cup white chocolate chips


  1. Preheat oven to 350 degrees F. Grease a 9x5” loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the sour cream, sugar, eggs, lime zest, and vanilla.
  4. Slowly fold the dry ingredients into the wet until just incorporated. Then, fold in the canola oil, making sure to fold from the bottom of the bowl. Finally, fold in the white chocolate chips.
  5. Pour batter into prepared pan and bake for 50-55 minutes, or until a cake tester inserted into the center comes out clean.
  6. Cool cake in pan for 20 minutes, then carefully invert onto to a cooling wrack to cool completely and enjoy! (I may or may not have been eating this for second breakfast as well…)

Adapted from Baker by Nature

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