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This lime pound cake is packed full of fresh flavor and super moist from the use of healthy coconut oil. It is topped with crispy almonds for added crunch.
Coconut lime pound cake is beyond delicious!
This lime pound cake is made with coconut oil and topped with a sugary almond topping. It’s the perfect combination of flavors and tastes delicious.
The melted coconut oil brings intense moisture, and its slightly subtle coconut flavor pairs wonderfully with lime zest. Who doesn’t love coconut and lime? If you’re a fan you should also try my Coconut Lime Frozen Margarita, No Bake Coconut Lime Cheesecake Bites, or Coconut Rum Lime Glazed Banana Bread.
I like to make this lime pound cake in a 9×5 baking dish and slice it into 9 single-serving slices. I happy eat it plain, but it’s also great when topped with whipped cream or a scoop of vanilla ice cream.
Ingredients needed
- Sliced almonds
- Granulated sugar
- Coconut oil
- Milk
- Eggs
- Lime zest
- All-purpose flour
- Nutmeg
- Baking powder
- Kosher salt
How to make lime pound cake
The thing that is best about making pound cake is that it’s unfussy and easy to make.
- In a small bowl combine together almonds, sugar, and water. Set aside.
- Whisk together melted coconut oil and granulated sugar.
- Add in milk, eggs, and lime zest.
- Whisk together flour, nutmeg, baking powder, and kosher salt.
- Fold the dry into the wet ingredients and add to the prepared bread pan.
- Top with sugared almond topping.
- Bake for an hour or until fully cooked in the center.
- Let cool, slice, and enjoy!
More pound cake recipes
Lime Pound Cake
Ingredients
For topping:
- ½ cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon water
For pound cake:
- ½ cup virgin coconut oil
- 1 cup granulated sugar
- ¾ cup milk
- 3 large eggs
- 1 tablespoon lime zest
- 1-¾ cups all-purpose flour
- 1-¾ teaspoons baking powder
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
Instructions
- Heat the oven to 350 degrees F and grease a 9-by-5-inch loaf pan.
For topping:
- Stir the almonds, granulated sugar, and water in a small bowl. Set aside.
For pound cake:
- Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the granulated sugar, milk, eggs and lime zest.
- In a medium bowl, whisk together the flour, baking powder, nutmeg, and kosher salt.
- Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula.
- Sprinkle the almonds on top. Bake until golden brown, and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That poundcake looks great… I don’t know much about coconut oil, but I’m willing to give it a try. With most things, moderation is key.
i think coconut oil is amazing–in fact, even if it’s clogging my arteries as we speak, i’m still gonna use it simply because of that subtle coconut flavor it provides. yum!
after reading all the post not one person came back to say how it turned out and its a year later so i do use cocunut oil for everything internal and external head to toe inside out….its a great oil flavour enhanser when used in baking my first attempt were vegan biscuits then pancakes then cookies and i continue thanks for this recipe i was actually looking for any desserts cake with limes and i got the best of both i love cocunut oil thanks again!!!! let u know the turnouts in hour
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