I love traditions. This Mother’s Day cake has been a keeper in my family for many years. I loved to bring this to my mom, either as a part of brunch or tea, and now I share it with my daughter every year. We usually decide the day before if it will be a brunch or an afternoon tea where this citrus confection will be the star of the meal.

This lemon-lime pound cake is a cross between a tea bread and a cake and is chock-full of citrus flavor. I have found using cake flour is preferred here because it produces a lighter crumb texture than all-purpose flour. I like to accompany this cake with fresh berries or fresh fruit salad and a dollop of lemon curd.

If you need more than one loaf you can double or triple this recipe. I like to give my daughter an extra loaf (wrapped in foil with a ribbon) to take home. So add this to your Mother’s Day brunch or invite your mom or daughter over for tea, and serve this for a perfectly lovely moment celebrating mom.

Citrus Pound Cake

Serves 6

For the cake:

1 cup cake flour

1/2 teaspoon baking powder

Pinch salt

1/2 cup unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla

1 tablespoon lime zest

1 tablespoon lemon zest

2 tablespoons milk

2 tablespoons lemon juice

For the glaze:

1/2 cup powdered sugar

2 tablespoons lime juice

To serve:

Fresh fruit salad or berries

Store-bought lemon curd

1. Preheat the oven to 32 F. Prepare a 9-by-5-inch loaf pan with butter and flour. Combine the flour, baking powder and salt in a medium bowl.

2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Slowly add the sugar and beat the mixture until it is light, thick, and lemon colored. Add the eggs, vanilla and zest and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.

3. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack which has been placed on top of waxed paper.

4. While the cake is baking prepare the glaze: In a medium bowl combine the powdered sugar and lime juice and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.

5. Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd if desired.

Advance preparation: Make a day ahead, cover well, and store at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.