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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.
I’m actually a huge fan of coconut oil…right up there with olive oil, bacon fat, and lard. From the source, not concocted in a lab. I do use it in baking, but I really love frying things in it! It leaves such a clean, light flavor without being overly greasy. These little poundcakes are amazing!
I have got to get my hands on some coconut oil. This is the third recipe I’ve seen today that calls for it and I’m intrigued!
This poundcake looks amazing…love the flavors and it looks like it would be so moist. Yum!
In that first picture, I’m pretty sure the loaf is trying to float out of the computer and into my mouth. mmmmm. I agree with you and think that coconut oil has been getting a bad rap beyond what it deserves. I guess we shouldn’t drinking it for meals, but it’s probably rather healthy to include in our diets, especially versus hydrogenated oils like shortening (boooo). I like your wholesome approach! I’ve gotten off track and have regained a bunch of weight and am considering starting weight watchers again. Are you still doing that plan too?
I’m doing weight watchers but I’m trying to incorporate more healthy fats in my diet and less carbohydrates. I like to think I’m eating as if I were diabetic. All those carbs are to much. Even the “recommended” daily amount of carbs is to much in my opinion.
Great recipe and beautiful photos! I love things that can bake such pretty loaves.
Oh and FYI, if sugar can’t “get into your cells,” it wouldn’t be stored as fat, period. In diabetes, this is why diabetics initially lose a lot of weight (in an unhealthy manner): they are peeing out all the sugar that they eat. Trust me, I’ve been there — not fun! Thank goodness for insulin.
True dat. Before I was diagnosed w/ type 1 diabetes, I lost a lot of weight b/c my pancreas stopped producing insulin and I could use the sugar/energy I was eating. Just peed it out and was thirsty all the time. It’s a good thing that is such a miserable state or I’d be tempted not to take my insulin for an easy weight-loss fix but it’s so dangerous, I’m glad I have no temptation to do so!
*couldn’t use
I changed the wording in my post. It’s so hard for me to explain what’s wrong with my body because the doctors don’t spend much time going into it. They basically just tell me that my body holds onto everything and turns it into fat instead of burning it like a normal body. So it’s really hard for me to “naturally” lose weight. They have recommended the lap-band but the idea of surgery freaks me out.
I’ve seen a lot of recipes calling for coconut oil lately, but none as delicious looking/sounding as yours! I may just have to bite the bullet and buy some.
Have a good weekend!
So glad you found for Food Hound so I could “meet” you and this delectable pound cake! I actually AM a registered dietitian (shhh, don’t let that get out 🙂 and I am sitting up and taking an interest in coconut oil. It was in vogue a few years ago and I scoffed at it like the rest of the mainstream nutrition community, but now I’m recognizing a lot of the benefits. Can’t wait to read the article you linked! And I can’t wait to try these pound cakes- they will be my first experience with coconut oil, and I’ll blog about it!
I hope you love them! I’m hearing so many positive things about coconut oil that it’s changing my mind too. These cakes were amazing and a new favorite in my house 🙂
What gorgeous little cakes! Perfect with a cup of tea.
I love coconut oil!!!I posted this info about it on my blog a while back: https://www.healthygreenkitchen.com/organic-coconut-oil.html
Awesome…loved the write up!
I have been seeing more about coconut oil in the last few months, and all of it leans toward the positive side. As you said, I think moderation is the key. I read a blog yesterday (Valsocal) and Val slathers coconut oil on her quick bread:) Sounds good to me. I really want to try your bread~it sounds amazing! Time to add coconut oil to my grocery list.