Glazed Cherry-Lime Pound Cakes
Makes 2 (9-inch) loaf cakes
  • 1½ cups butter, softened
  • 3 cups granulated sugar
  • 2 tablespoons lime zest, divided
  • 6 large eggs
  • 3½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 cup chopped pitted fresh cherries
  • 1½ cups confectioners’ sugar
  • 3 tablespoons fresh lime juice
  • Garnish: fresh cherries
  1. Preheat oven to 325°. Spray 2 (9x5-inch) loaf pans with baking spray with flour.
  2. In a large bowl, beat butter, granulated sugar, and 1 tablespoon lime zest with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined; stir in sour cream. Stir in cherries. Spoon batter into prepared pans.
  4. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a small bowl, whisk together confectioners’ sugar, lime juice, and remaining 1 tablespoon lime zest; drizzle onto cakes before serving. Garnish with cherries, if desired.
Recipe by Paula Deen Magazine at