Lemon-Lime Pound Cake

By PineyCook

Ingredients

• Cake
• 3 sticks Butter
• 3 cups Sugar
• 5 whole Eggs
• 3 cups All-purpose Flour
• 1/2 teaspoon Salt
• 1 cup 7-up
• 1 Tablespoon Lemon Zest
• 1 Tablespoon Lime Zest
• GLAZE
• 2 cups Powdered Sugar, Sifted
• 1/4 teaspoon Salt
• 1 Tablespoon Lemon Zest, Dried For At Least 30 Minutes
• 1 Tablespoon Lime Zest, Dried For At Least 30 Minutes
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lime Juice
• 1 Tablespoon Water + More As Needed

Details

Servings 16
Preparation time 15mins
Cooking time 90mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat oven to 325 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.

Thoroughly spray a bundt pan (I used a Jubilee bundt pan) with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.

Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!

Optional: Sprinkle with a little extra lemon and lime zest.