Lemon-Lime Pound Cake

Name: Lemon-Lime Pound Cake
Ingredients: 1 1/2 cups butter, softened; 3 cups sugar; 5 large eggs; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 3 cups all-purpose flour; 1 cup lemon-lime soft drink (such as 7UP); Shortening; Garnish: lime rind twists

10 ingredients

4 steps

Ingredients

1 1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup lemon-lime soft drink (such as 7UP)
Shortening
Garnish: lime rind twists

Directions

1

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
2

Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3

Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4

Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.