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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.
Brandy, gotta tell you one of the best things I ever did was sugar free. Made me feel so much better- another thing was making sure I have plenty of real fats in my meals each day. Unrefined coconut oil has become a favorite over here too. These pound cakes look amazing 🙂
I know I need to cut down on the amount of sugar in my diet. I’m lucky that I do not have issues drinking my sugar (soda, juice, etc.) but I often get major craving for sugar and can’t stop eating sweets. It’s a hard change but I’m finding other foods to sub into my diet that are keeping me full and satisfied.
I’ve never cooked anything with coconut oil, but I’ve read about it and it’s supposed to be really good for you. In tons of ways.
This fabulous loaf is a super way for all of us to give it a try. What a marvelous combo of ingredients: almonds, coconut oil, lime; flavor winners all.
How does that old song go? Put the lime in the coconut…..
All I know is it looks tasty!
I agree with you that everything in moderation is not harmful. I love your cakes and the flavors you incorporated in these!
These mini loaves are just gorgeous and they sound amazing made with coconut oil, a must try!
These look awesome! Sounds tasty and is something new for me to try. I have never used coconut oil, so here’s too a something new.
These mini loaves look delicious and are so adorable! I’m not sure about coconut oil… generally anything fat that had to be melted in order to work with makes me leery, because I picture it hardening up in my arteries. But that’s my totally un-scientific opinion, so take it with a grain of salt LOL.
Hahaha I love you opinion 🙂 However, I don’t think it works that way. Well…at least I hope not…hehe 🙂
Shoot, not familiar with coconut oil, so digging these responses. The recipe looks amazing.
i’m with you, i think it’s ok in moderation… and this certainly does look amazing!! must add to my to-try list 🙂
Wow! This sounds/looks so good! So many flavors that sing!!!