Helen’s Mandarin lime double cream pound cake

Mandarin lime double cream pound cake.jpg

Google: ”Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mould, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing”.

Since my last Helen’s mandarin- lemon double cream pound cake. Recipe link is at the bottom. I decided to try with different lime instead of lemon. I have also reduced the sugar to see if it turnout well. My mandarin lime double cream pound cake is not well presentation as I would like it to be with the mandarin- lemon double cream pound cake. Not going to let it worry me as long as it taste great I am pleased. Truth, inside it is moist, soft, and rich, and decadent. Enjoyed it. Let’s bake!!!!


375 g plain flour
85 g Aeroplane packet instant lime jelly
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
450 g sugar
2 tsp vanilla essence
6 large eggs
300 ml double cream, add 1/4 Tsp salt and 1 Tsp lime juice
1 Tbsp each mandarin and lime zest


Preheat oven to 170 C. Butter and lined a 10-inch tube pan. Set aside. Sift together the flour, Lime jelly powder, salt and baking soda. Set aside.

Cream together butter, sugar and vanilla. Beat for 5 to 7 minutes, or until light and pale yellow in colour. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

Reduce the speed of the mixer and add the sifted dry ingredients alternately with the double cream (add salt and lemon; stir mix well). Mix until fully combined. Stir in the fresh mandarin and lime zest with a wooden spoon. Pour into prepared pan and place in the oven.

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

Note: You may want to increase sugar 50 g more. I have reduce it and its looks hard on the outside but inside its perfect. You may want to use sour cream instead of double cream. You can glaze it if you like. I prefer it plain without glaze or fruits. Oven temperature may vary. You might need less or more time.


If you like to try my Helen’s mandarin- lemon double cream pound cake: https://helenscchin.com/2016/06/17/helens-mandarin-lemon-double-cream-pound-cake/



One thought on “Helen’s Mandarin lime double cream pound cake

Comments are closed.