Lemon Lime Pound Cake

Name: Lemon Lime Pound Cake
Ingredients: 1 12 cups unsalted butter, room temperature; 1 lb organic powdered sugar; 3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes); 12 teaspoon salt; 6 large eggs; 2 13 cups cake flour, sifted; 3 teaspoons powdered lemon flavoring (available from King Arthur Flour Company); 1 cup organic powdered sugar; 1 teaspoon powdered lemon flavoring; 5 teaspoons fresh lime juice

10 ingredients

17 steps

Ingredients

1 12 cups unsalted butter, room temperature
1 lb organic powdered sugar
3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes)
12 teaspoon salt
6 large eggs
2 13 cups cake flour, sifted
3 teaspoons powdered lemon flavoring (available from King Arthur Flour Company)
1 cup organic powdered sugar
1 teaspoon powdered lemon flavoring
5 teaspoons fresh lime juice

Directions

1

Preheat oven to 325F.
2

Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3

Using electric mixer, beat butter in large bowl until fluffy.
4

Gradually beat in sugar, then lime zest and salt.
5

Bet in eggs 1 at a time.
6

Add flour and lemon powder in 3 additions, beating just until blended each time.
7

Transfer batter to prepared pan.
8

Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour.
9

Cut around center tube and pan sides of angel food cake pan to loosen cake.
10

Remove pan sides.
11

Cool cake completely.
12

*If using a bundt cake pan, cool cake in pan for 5 minutes.
13

Turn cake out on rack; cool completely.
14

Whisk together powdered sugar, lemon powder and lime juice until smooth.
15

Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
16

Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
17

This recipe can be made with all organic ingredients.