Name: Lemon-Lime Pound Cake
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 3 cups all purpose flour; 1/2 teaspoon salt; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 3 cups sugar; 5 large eggs; 1 1/2 teaspoons grated lemon peel; 1 1/2 teaspoons grated lime peel; 3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP); 1 1/4 cups powdered sugar

Recipe information

Yield
Makes 12 servings

Ingredients

Nonstick vegetable oil spray

3 cups all purpose flour

1/2 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups sugar

5 large eggs

1 1/2 teaspoons grated lemon peel

1 1/2 teaspoons grated lime peel

3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP)

1 1/4 cups powdered sugar

Preparation

Step 1
Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
Step 2
Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

TagsLoaf Cake Cake Dessert Southern American Lemon Citrus Fruit Lime Baking Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes