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Home » Recipes » Cakes

Mojito Cake (Pound cake)

Published: Dec 29, 2020 · Modified: Oct 7, 2021 by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

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This Mojito Cake (Pound cake) recipe is the easiest, most festive cake you can make for your adult friends and family. Lime, mint, and of course rum can be found in this beautifully aromatic, sweet, and tangy Boozy cake. The Mojito cake recipe can be made without rum too, you will still get a delicious and full of flavor Lime & Mint Pound cake, sort of a virgin Mojito!

Mojito Pound Cake decorated with mint and lime.
Mojito cake top view
Jump to:
  • 📝 Ingredient notes
  • 👩‍🍳 How to make this recipe
  • 🍰 More Pound cake recipes
  • Mojito Cake (Pound cake)

📝 Ingredient notes

For the loaf cake

Mojito loaf cake ingredients.
Ingredients of the Mojito cake
  1. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this Mojito cake recipe butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last minute microwaving
  2. Sugar: I am using a mix of white and brown sugar, feel free to use white only if brown is not easily accessible for you.
  3. Egg: Room temperature as always
  4. Flour: Pastry flour works very well here with low protein content resulting in delicate, tender texture on your Mojito cake. AP flour or even self raising can be used too. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
  5. Salt: Essential ingredient in all dessert recipes, its main function is to balance the sweetness of the cakes
  6. Baking powder: If you are using self raising flour, then no baking powder is needed
  7. Zest of lime: Using lemon or lime zest is my favourite flavouring to spice up my recipes, it makes the desserts wonderfully flavourful and aromatic, an absolutely must for making this Mojito Pound cake. Make sure you use organic lime (or one which has no chemicals on the skin) and only grate the green part of the skin, but not the white
  8. Vanilla (optional): Please please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the mojito syrup

Dark rum, sugar, lime and mint for drizzle.
the rum lime drizzle for the Mojito cake
  1. Lime juice: Simply squeeze the juice out of the limes you previously took the zest off. Lime brings wonderful tangy flavours to this Mojito Pound cake
  2. Granulated sugar: White granulated sugar is completely fine for this recipe, when you heat the syrup makes sure sugar fully dissolves and the mixture thicken slightly into a syrup consistency
  3. Mint: You will need 6-10 mint leaves to flavour the syrup, the more the better but depends on your personal preference
  4. Rum: For this Mojito Pound Cake recipe you will definitely need some good rum or make the syrup without rum if alcohol is a concern. I am using dark rum I bough in Cuba, feel free to use any good quality rum you have at home. The rum will need to be added to the syrup after cooking so the alcohol stays in there. I recommend using minimum 1 tablespoon but you can really go wild with it and use 3-5 tablespoons if you prefer more like a rum cake type of taste

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the white chocolate glaze

A bag of white chocolate, lime zest and mint leaves for decoration.
  1. Chocolate: In this recipe I am using Callebaut White chocolate (callets), this  is a high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate. Use the best quality chocolate you can access
  2. Oil: vegetable oil works well here
  3. Lime zest, Mint leaves (optional): I am using extra lime zest and mint leaves in this glaze that leaves a lovely green "spots" in the chocolate glaze providing extra flavour as well as visual element

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make moist Pound cake

This is my go to Pound cake recipe that I use for lemon drizzle cake or any pound cake really, you can use with any glaze at any season. It is very moist with velvety crumb and extremely delicious!

Initially it is equal amount of sugar, butter, flour, and egg however I usually reduce the sugar slightly especially when the Loaf is glazed, like this Mojito cake.

  • Grease your loaf tin, mine is 10x20cm, adjust the recipe according to the size of your tin or it might overflow/will stay tiny
  • Baking temp will be 175 C / 347 F but preheat oven +20C / 68F as oven temp will drops when you open the door and place the baking tins in
  • Use Digital oven thermometer to understand your real oven temp
  • Ingredients must be all measures with a Digital scale
  • All ingredients must be on room temperature, they won´t properly emulsify if eg. butter too cold, the batter might even break
  • Cream room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
  • Add in egg, one at a time, mix with a hand whisk after each addition
  • Fold vanilla bean paste in
  • Sift in dry ingredients: flour and salt
  • Fold mixture with a rubber spatula just until fully combined, do not over mix
  • Fold in lime zest
  • Pour batter into your prepared tin
  • On top of the cake apply a very thin butter line - this will help the Loaf cake to open up instead of breaking in a random way
  • Bake for 40 minutes or until a toothpick inserted into the cake comes out clean
  • Once loaf is baked, prick the top with a toothpick or skewer and pour the warm syrup over, this is the drizzle stage. The syrup will sink in. Let the cake cool in the tin.

💡 Top Tip: The cake can be made either in Loaf tin or even in a Bundt tin or Cake tin. Make sure you adjust the quantity to the size of tin you have.

Piping the cake mix into a baking tin.

2. How to make the rum syrup

Boil sugar, lime juice and the mint leaves for 3-5 minutes until syrup slightly thickens. Once the mixture gets syrupy, remove from stove and pour rum in. What important is that you use the syrup immediately: pour warm syrup of the warm cake, then syrup will sink in. Make sure you prick the cake all over on the top, it will help the syrup to sink in. You have to let the cake cool in the tin as the cake is very fragile while it is still warm and wet from the syrup. It will stabilize as it cools.

Note regarding rum: Make sure you use a nice, delicious rum otherwise it will just ruin your cake. You can use as much rum as you wish, I recommend min. 1 tablespoon however you can use up to 3-5 tablespoons if you desire to make it more like a rum cake.

💡 Top Tip: The amount of syrup in this recipe makes the loaf cake moist but not extra juicy. Feel free to double the amount of syrup if want an extra juicy cake. If you decide to make more syrup than is stated in the recipe, I recommend that you pour half of the syrup over the cake then wait a minute or two and you can pour the rest of the syrup over once the previous syrup has already sunk in.

Pouring the drizzle in the loaf cake.

3. How to make the chocolate glaze

Glazing any Loaf cake or Bundt cake is all about the finding the right (temperature) moment to pour chocolate glaze over the cake. Make sure that your cake is cold (5C fridge temp) so the glaze can quickly set instead of running it through.

  • Place finely chopped chocolate into a bowl (or use  Callebaut White chocolate (callets)) melt in microwave stirring every 30 seconds 
  • When chocolate is melted (temp reached about 45C) mix in oil, heat the mixture up again to 45C
  • Optional: Stir in zest of 1 lime. If using mint leaves, hand blend it with chocolate at this point for a few seconds
  • Cool the chocolate glaze down to about 27C by stirring
  • Pour chocolate glaze (27C) over the chilled cake (5C), pop it back to the fridge for a minute, the glaze will set quickly

Possible mistakes:

Glaze run through the cake without properly covering the cake - either cake was to warm (not fridge temp) or glaze was too hot therefore runny

Glaze is too thick and set it a "wrinkled" way - either cake was too cold or more likely that the glaze was too cold (thick) therefore it sets too quickly

💡 Top Tip: Glaze must be not too thin and not too thick, about 27C / 80F is the ideal temperature for white chocolate.

Glazing the mojito cake on a cooling rack.
glazing the Mojito Pound cake

🍰 More Pound cake recipes

  • Poached pear pound cake
    Almond Pear Cake
  • Red velvet loaf cake
    Red velvet Pound Cake with Heart Center
  • Marble loaf cake.
    Chocolate Marble Loaf Cake
  • Lemon meringue loaf cake.
    Lemon meringue loaf cake
  • Easter carrot cake
    Surprise inside Carrot Loaf Cake
  • Cranberry orange bread.
    Cranberry Orange Bread (VIDEO)
  • Pumpkin bread with cream cheese frosting.
    Pumpkin Bread with Cream Cheese frosting
Spatula desserts

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!

Mojito Pound Cake.

Mojito Cake (Pound cake)

This Mojito Cake (Pound cake) is the most delicious boozy cake ever that is bursting in mojito flavours; lime, mint and of course rum!
4.97 from 28 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 6
Calories: 527kcal
Author: Katalin Nagy

Equipment

  • Digital scale
  • Digital oven thermometer
  • Electric hand mixer
  • Rubber spatula
  • Loaf pan
  • Stand mixer

Ingredients

For the loaf

  • 165 g (¾ cups) Unsalted butter room temperature
  • 100 g (½ cups) Granulated sugar
  • 45 g (¼ cups) Brown sugar can be replaced with white granulated sugar
  • ½ teaspoon Vanilla extract pure
  • 3 Eggs
  • 165 g (1⅓ cups) Pastry flour can be replaced with AP flour
  • 1 teaspoon Baking powder
  • ⅛ teaspoon Salt
  • 2-3 Lime zest

For the syrup

  • 70 g (⅓ cups) Lime juice
  • 70 g (⅓ cups) Granulated sugar
  • 10 Mint leaves
  • Rum min. 1 table spoon, for a more rum cake type use 3-5 tablespoons

For the chocolate glaze

  • 250 g (1 cups)  Callebaut WhiteChocolate (callets) good quality white chocolate
  • 38 g (⅕ cups) Vegetable oil
  • Mint leaves and Lime zest optional

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Make the loaf

  • Heat oven to 175 C / 347 F
  • Grease Loaf pan(10x20cm)
  • Cream butter and sugar for 3-5 minutes until it becomes creamy and pale then add eggs, one at a time. Do not over beat. Fold in vanilla
  • Sift in flour & salt & baking powder then add lime zest and fold just until well combined with the help of a Rubber spatula
  • Fill Loaf pan tin until â…”
  • Bake for 40 min or until skewer inserted comes out clean

Syrup

  • Towards the end of the baking time make the syrup: boil lime juice , sugar and mint leaves in a saucepan until slightly thickens and reaches syrup consistency. This will take about 3-5 minutes. Once syrup is ready, add rum in
  • Once loaf is baked, prick the top with a toothpick or skewer and pour the warm syrup over, this is the drizzle stage. The syrup will sink in. Let the cake cool in the tin in the fridge
  • After loaf cooled, carefully remove from tin

Chocolate glaze

  • Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds. When chocolate is melted (temp reached about 45C) mix in oil, heat the mixture up again to 45C then cool it down to about 27C by stirring
  • Optionally stir in zest of 1 lime and hand blend few mint leaves into the chocolate
  • Pour chocolate glaze (27C) over the chilled cake (5C), pop it back to the fridge for a minute, the glaze will set quickly
  • Decorate with mint leaves and lime slices

Nutrition

Calories: 527kcal | Carbohydrates: 59g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 158mg | Potassium: 193mg | Fiber: 4g | Sugar: 36g | Vitamin A: 888IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!
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    RATE THE RECIPE




  1. AMY

    May 11, 2022 at 1:28 am

    Has anyone doubled this recipe and how well does it hold? Plan on making it a day in ahead, should it be kept refrigerated?

    Reply
    • Kata

      May 11, 2022 at 6:06 pm

      Feel free to double the recipe but not sure what you mean by "how does it hold"? If you double the ingredients, you either have to bake it in a much larger tin, or in two different tins. The Pound cake does not need a fridge, but the meringue does.

      Reply
  2. Anastasiia

    September 09, 2021 at 1:38 pm

    4 stars
    Amazing! Gonna do it today for the third time! Not hard to make - delicious taste! Recommend it! đź–¤

    Reply
  3. Fatima

    May 30, 2021 at 4:29 pm

    5 stars
    Amazing flavour! Tried the recipe over Christmas and everyone loved it !
    Worth to try over and over !

    Reply
  4. Eva

    February 23, 2021 at 10:56 pm

    5 stars
    I tried this recipe, and the result is really great! The chocolate glaze brings a nice texture to the cake.
    This is an easy recipe, i recommend it!

    Reply
  5. Han

    January 17, 2021 at 8:54 pm

    5 stars
    Very nice zingy cake! Advice is really helpful (will remember to properly cool everything next time). The line of butter down the middle of the cake is a great trick!

    Reply
  6. Shameera

    January 06, 2021 at 2:30 pm

    5 stars
    Great recipe! I did it without the rum as we don’t drink alcohol and substituted the liquid with extra lime.
    The cake came out amazing and the white chocolate just elevates the taste

    Reply
    • admin

      January 07, 2021 at 11:12 am

      lovely to hear you are pleased:)

      Reply
  7. Harleen

    January 06, 2021 at 12:52 pm

    5 stars
    Beautiful cake! Loved the taste of it!
    Made mine without rum and it was simply beautiful!
    Such a fresh taste and the white chocolate glaze complemented it so well!
    Definitely going to be making this one again!

    Reply
    • admin

      January 06, 2021 at 12:57 pm

      I am so happy it turned out great, this is one of the most aromatic cake on the blog, glad you liked it too!

      Reply
  8. Faria Mehboob

    January 05, 2021 at 4:37 am

    5 stars
    Tried this recipe yesterday. It turned out so amazingggg! And that tip of putting butter in the centre was gold! Thankyou so mucb, this is now my go-to recipe for pound cake.

    Reply
    • admin

      January 05, 2021 at 8:40 am

      Thanks so much for your feedback, glad you love this recipe:)!

      Reply
  9. Subhani Salih

    January 04, 2021 at 10:00 pm

    5 stars
    variety of Cakery Life
    Awesome
    Easy and Important Tips

    Reply

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