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Honey Lime Pound Cake

Rectangle honey lime cake loaf topped with lime slices and lime zest. Displayed next to Nate's honey bottle.
The dessert of the summer is served! Sweet citrus flavors are seeped into this craveable cake with a special glaze. This Honey Lime Pound Cake is the perfect yum moment.

Yield 1 9"x4" cake
Prep Time 20 Minutes
Total Time 80 Minutes

  • 1 cup unsalted butter (softened) 
  • Zest from 1-2 limes 
  • 3 eggs 
  • 1½ cups all-purpose flour 
  • ½ cup + 2/3 cup Nate’s honey 
  • ¾ tsp baking powder 
  • ¼ tsp salt 
  • 2 tsp vanilla extract 
  • ¼ cup sour cream 
  • 1/3 cup fresh lime juice 
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Preheat oven to 350° F. In a bowl mix together butter, ½ cup of honey, vanilla, salt and zest until light and fluffy. Add 3 room-temp eggs, and mix.

Sift in the flour and baking powder, and mix gently before adding in the sour cream. Combine well into a creamy thick batter.  

Pour batter into a 9″x4″ loaf pan that has been buttered and floured.  Bake for 45-50 minutes. Once a cake tester comes out clean, the cake is done.  

While the cake is baking, make the honey lime syrup by warming the lime juice and the remaining honey on the stove for a few minutes until fully melted down and combined.  

Once the cake is done, poke tiny holes all over it. Then pour the syrup onto the top of the cake, mostly in the middle. Let the cake soak for 10 minutes. Enjoy.

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