Tender, sweet little lime pound cakes brushed with rum and covered in a buttery tart icing.
Instead of baking these as mini loaf cakes, this recipe can be baked in a standard loaf pan. Grease and flour the pan before baking. Bake at 350 degrees for about 70-80 minutes.
FOR THE LIME POUND CAKES:
- 3 tbsp lime zest – about 9 limes (save a few of the limes to juice for the frosting)
- 2 tbsp lime juice
- 8 tbsp butter (1/2 cup or 1 stick)
- 8 tbsp coconut oil
- 1 1/2 cup unbleached, all-purpose flour minus 2 tablespoons
- 2 tbsp cornstarch
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cup granulated sugar
- 4 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/8 – 1/4 cup white rum (optional)
FOR THE LIME FROSTING:
- 1/4 cup butter (4 tablespoons or 1/2 stick), melted
- 1 3/4 cups powdered (confectioners) sugar
- 3 tbsp freshly squeezed lime juice
- 1/2 tsp pure vanilla extract
MAKE THE LIME POUND CAKES:
- Preheat oven to 350 degrees and line a min-loaf pan with 8 or 9 paper liners. After lining the pan, lightly spray it with non-stick spray. This will help the cakes come out of the pan and allow the paper liners to release from the baked cakes without taking too much cake with them. Alternatively, grease and flour 8 or 9 cavities of a mini-loaf pan.
- Add the lime zest to a small bowl with the lime juice and let sit for 10 minutes to soften the texture of the zest.
- Add the butter and coconut oil to a large measuring cup and melt in the microwave – about 45 seconds to 1 minute on high heat. Whisk to combine.
- Add the flour, cornstarch, baking powder, and salt to a medium sized bowl and stir with a wire whisk to combine.
- Pour the sugar into the bowl of a food processor fitted with the chopping blade. Add the lime zest and juice, eggs, and vanilla and process until combined – about 5 seconds. With the machine running, pour the butter and coconut oil through the feed tube of the food processor in a thin steady stream. This should take 20-30 seconds.
- Pour the mixture into the flour and stir just until combined. Distribute the batter amongst the prepared loaf cavities, filling them about 3/4 full. (If using a mini-loaf pan with more than 8 or 9 cavities, fill the empty cavities halfway full with water before baking to prevent the pan from scorching in the oven.)
- Bake the cakes for about 25 minutes, until a toothpick inserted in the center of one of the mini loaves comes out without any evidence of raw batter.
- Remove the pan to a wire rack and allow to cool for 5 minutes. Carefully remove the warm cakes from the pan to another wire rack. Use a pastry brush to coat the tops of the warm cakes with rum. Let cool completely before frosting.
MAKE THE LIME FROSTING:
- Add all the frosting ingredients to a medium sized bowl and stir until no lumps of powdered sugar remain. Frost each cake with a generous portion of frosting. Let the cakes sit for about 10 minutes to allow the frosting to set, then serve. The cakes can be kept in an airtight container at room temperature for up to 2 days.