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Pati's Mexican Table : TV Recipes

Pati Jinich Triple Lime Pound Cake with Papaya Relish

Triple Lime Pound CakePanque Triple de Limón

Serves: 10

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For the pound cake:

1 cup unsalted butter, preferably at room temperature, plus more for buttering the pan

1 cup granulated sugar

7 eggs, separated

Zest of 1 lime

1 3/4 cup all-purpose flour, plus more for dusting the pan

Pinch of kosher or coarse sea salt

1 1/2 teaspoon baking powder

For the syrup:

1/2 cup freshly squeezed lime juice

1/3 cup granulated sugar

For the glaze:

2 tablespoons freshly squeezed lime juice

1/2 teaspoon vanilla extract

2/3 cup confectioners’ sugar

To Prepare

To make the pound cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.

Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!

Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.

Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.

To make the lime syrup: Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.

To make the lime glaze: In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!

Cover the pound cake, so it will remain moist, if there is any left over.


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Hola Patti!
I am looking forward to making this delicious cake tomorrow for my sons birthday celebration…. Perhaps this is ok late for me to ask, but can this be made in either a bundt or round cake pan? I noticed you used a loaf pan, and I don’t want it to come out flat if I use a round pan, I have a 10 by 13 or an 8 inch… Gracias! A

Yes you can Adriana!!! It will be just as good and maybe even prettier! Either will be fine, just check for when it is done, with a toothpick, the thinner the batter (the bigger the pan) the less minutes it will be.

Hi Patti,
Yes, I made it in a bundt cake pan and it was perfect… just as all of your recipes that I’ve tried. Thank you! The papaya added a great refreshing flavor – loved it:) A

Can this cake be made ahead of time and frozen. If not can it be stored in the refrigerator? For how long?

I wouldn’t recommend to freeze it. You could refrigerate it for up to 10 days and it would be fine. But it also stays lovely for a week covered at room temperature.

Thank you so much for your quick response.

Love your show I will be making the soup and cake for the game.

That makes me happy!

My husband, son and I just discovered your show and we love it! The BEGGED me to make your Triple Lime Pound Cake. WOW! So delicious! Now if I could only hide it from them…Looking forward to trying some of your other recipes! Nancy

So good to hear, Nancy! Here is a tip: make a double batch, keep one for yourself. As days go by, this pound cake keeps on getting moister and better…

I find it is easier to get juice out of lemons. Can I use lemons instead for this recipe?

Hi Judy, Of course, you can try it with lemons! You will get a lemon pound cake instead of a lime pound cake. ;)

Pati, an amazing recipe, thank you! Made this today but with lemons since I did not have any limes. (will have to make it again soon but with the limes.
Next up is your tortilla soup this weekend!

Hola Crystal, Thank you for trying the recipe! Hope you enjoy the tortilla soup, too…

I love pound cake and cannot wait to try this recipe for Triple Lime Pound Cake. What is the chopped fruit on top of the cake seen in the picture ?

It is fresh Mexican papaya :)

Greetings Pati!

I have not come into the 21st century yet. I’m probably the last person in earth who doesn’t have a stand mixer. So, I’m wondering if a hand mixer will work? If so, about how long will it take to whip the eggwhites using a handmixer with regular beaters? Also, can I use a tube pan? I am very excited about trying this cake.I want to make it for my mother’s 90th…yes 90th birthday!

Hi Brenda,
Of course you can use a hand mixer. It depends on what kind of hand mixer you have but I am guessing it will not be more than 4 or five minutes… Yes. You can make it in a tube pan too! Happy 90th birthday to your mom!

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