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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.
Mmm, coconut oil! This may sound strange to readers, but it’s also a great hair conditioner. (It’s a common hair product used by people with “ethnic” hair… I love it for this purpose.) Just make sure you buy a separate jar for cosmetic purposes.
This sounds lovely. I personally love coconut oil. Of course, just like any fat, you shouldn’t sit down and consume buckets of it. Duh. But honestly, saturated fats from whole, unprocessed food sources are fine in moderation, and probably healthy for you. (just like butter is actually better for you than margarine) I like your frame of mind on healthier eating – you’re on the right track. I’m not a nutritionist, of course, but everyone would do better to cut the processed foods, refined flours, and sugars from their diet. And I also realize it’s not easy (I know, I’ve done it – I’m gluten, dairy, and about 99% refined sugar-free.). And with a love for baking, there is a learning curve. But you’ll find like you did with this recipe that using some healthier ingredients can bring fantastic rewards! I’m inspired by your pound cake, and I’d love to try a version that’s gluten, dairy, and sugar-free!
I’m a HUGE fan of coconut oil and put it up there with things like olive oil. In my opinion, if it comes from a fruit or vegetable it can’t possibly be bad and I think that the research points to that fact. These pound cakes sound delicious! Love that they have hints of both coconut and lime!
this is a beauty…
I have also heard more promising things about coconut oil and hope that they’re all true because this pound cake sounds fantastic.
Oh my, coconut and almond – and topping it off with lime takes the “cake” 😉 I love these flavors! Your poundcake looks delicious!
I’m an everything in moderation kind of girl! Theres only a few ingredients I really consider off limits. This pound cake sounds so good! Perfect combination of flavors.
I really like coconut oil, but I have found that not all oils are created equally. Some brands are really, really coconut-y and I’d swear some were never in the same room as a coconut. I love the lime/coconut combination in this cake. It’s one of my favorite combos.
Ooh, that looks really good. I have really liked everything I’ve made with coconut oil. Love coconut and lime, too.
I thought coconut oil was suppose to be better for you. That’s what I heard and I’m sticking to it.
And I hear ya about cutting out the sugar. It’s been on mind a lot but not put into action. Baby steps are the right direction. At least you started!
The cakes sound and look amazing. I love coconut and lime.