Lemon-Lime Pound Cake

Name: Lemon-Lime Pound Cake
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 3 sticks (3/4 lb.) unsalted butter, at room temperature; 2 1/2 cups sugar; 2 teaspoons grated lime zest; 2 teaspoons grated lemon zest; 5 large eggs, at room temperature; 3/4 cup lemon-lime soda; 2 cups confectioners' sugar, sifted; 2 tablespoons unsalted butter, melted; 2 tablespoons lemon juice; 1 to 2 Tbsp. lime juice

12 ingredients

5 steps

Ingredients

3 cups all-purpose flour
1 teaspoon salt
3 sticks (3/4 lb.) unsalted butter, at room temperature
2 1/2 cups sugar
2 teaspoons grated lime zest
2 teaspoons grated lemon zest
5 large eggs, at room temperature
3/4 cup lemon-lime soda
2 cups confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 to 2 Tbsp. lime juice

Directions

1

Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.
2

Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale and light, about 5 minutes.
3

Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.
4

Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.
5

Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.