Banana Raspberry Lime Pound Cake

A rich banana and raspberry pound cake finished with a bright lime glaze.

Time: 1 hour 15 minutes
Yield: Makes 1 loaf
Level: Easy

Behind the recipe

A little story before we cook

Moist, Buttery & Bursting with Citrus Flavor! This banana pound cake is the perfect blend of rich, buttery texture and zesty lime brightness. With ripe bananas for natural sweetness, whipped cream for a tender crumb, and a refreshing lime glaze, this easy-to-make loaf is a must-try for banana bread lovers! Why You'll Love This Recipe Moist & Rich – Creamy butter and whipped heavy cream create a perfect soft texture. Bright & Fresh – Lime juice and zest add a delicious citrus contrast. Easy to Make – Just 10 minutes of prep time! Perfect for Any Occasion – Enjoy it for breakfast, dessert, or an afternoon snack. Banana Pound Cake Recipe

Method

Make it

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1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
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2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
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3. Cream butter & sugar – Beat butter and sugar until light and fluffy (about 2–3 minutes).
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4. Beat eggs separately – In another bowl, beat eggs until pale and slightly thickened.
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5. Combine eggs with butter mixture – Gradually mix beaten eggs into the creamed butter and sugar.
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6. Incorporate bananas & lime – Stir in mashed bananas, lime juice, and zest.
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7. Fold in whipped cream – Gently fold in lightly whipped heavy cream until just combined.
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8. Combine everything – Gradually mix in dry ingredients until just incorporated (avoid overmixing).
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9. Add the fresh raspberries, lightly dusted to prevent them from sinking to the bottom.
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10. Bake – Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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11. Cool & Serve – Let cool in the pan for 10 minutes, then transfer to a rack.
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Lime Glaze for Banana Pound Cake
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Yield: Enough to drizzle over one 9x5-inch loaf
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Prep Time: 5 minutes
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1. Whisk together powdered sugar and lime juice until smooth.
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2. Adjust consistency – If too thick, add a few drops of heavy cream or milk. If too thin, add more powdered sugar.
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3. Drizzle over cake and let it set for 10–15 minutes before slicing.
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Expert Baking Tips
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Use ripe bananas – The riper, the better for sweetness and moisture.
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Don’t overmix – This keeps the pound cake light and tender.
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Let it cool completely before adding the glaze for the best texture.

Baker’s notes

Keep the crumb light and the fruit vivid

Whipped cream, ripe banana, tart berries, and lime make this loaf unusually tender. A few careful choices preserve that contrast.

Ripe fruit, gentle mixing

Use ripe bananas for moisture and sweetness, then mix the flour only until incorporated. Lightly dust the raspberries with flour before folding them in to help keep them suspended.

Glaze only when cool

Let the loaf cool completely before adding the lime glaze. A warm cake absorbs it; a cool cake keeps the bright white finish and clean citrus snap.

Make ahead and store

Keep the loaf airtight at room temperature for up to three days or refrigerated for up to one week. Wrapped slices freeze well for up to three months and can thaw at room temperature.

Lemon or lime

Lemon works, but lime gives the banana a more tropical character and provides a sharper contrast to the buttery crumb.