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Navy Rum Pound Cake with Lime Icing

I simply love the Starbucks Lemon Loaf clone recipe that I discovered online last year, and I have been making it a lot lately, and some other iterations of it, during our time of physical distancing and remaining at home.

This morning, I am taking that basic recipe and I'm 'tweaking' it to create a rum loaf with hints of coconut and lime flavour! I'm going to have the top of the loaf double glazed; first, with a liquid sugar/rum mixture that will soak in to the top of the loaf. Then, a second glaze that mimics the Starbucks loaf which is icing sugar, lime juice, extract and butter.

I'm hoping to have that interplay between the cake texture of the loaf, with some rum and coconut popping through. The sweet taste with citrus on the top will be undergirded by the rum glaze.

The loaf turned out really well! The cake consistency was excellent, the flavour of coconut and rum was 'just' there, but the icing took it over the top. Will make again for sure!


1-1/2 cups flour

3.4 oz instant vanilla pudding mix

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs

1 cup sugar

2 tbsp butter, softened

1 tsp vanilla

2 tsp coconut extract

1/3 cup light or dark rum

1/2 cup oil

3/4 cup plain Greek yogurt (I used Coconut flavoured Greek yoghurt)

1 lime zest

Rum Syrup

3 tbsp water

2 tbsp granulated sugar

2 tbsp dark rum


3 tbsp butter; soft but not melted

1-1/2 cup powdered sugar

3 tbsp lime juice

1 tsp lemon extract

1. Preheat oven to 350º. Line the bottom of a 5" x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.

2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, coconut extract, rum, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lime zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes**, or until centre is fully set, and a toothpick inserted comes out crumb free.

3. As soon as the cake goes into the oven, stir the water and sugar in a small saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the rum. Transfer syrup to a heatproof bowl or cup and let cool.

4. Unmold the cake and place right side up on a cooling rack. Position the rack over a baking sheet lined with parchment paper or foil. Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup; or, you could spoon the rum mixture if you like. Do this slowly so the cake has a chance to absorb the syrup. Cool completely on the cooling rack.

5. For the white frosting: Combine the butter, lime juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

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