Lemon-Lime Pound Cake, Pioneer Woman

By XrayKim

The same ol’ 7-Up pound cake we all grew up with, but amped up with lemon and lime zest and a tangy/sweet glaze. Use a pretty bundt pan to up the ante!

Ingredients

• CAKE:
• 3 sticks butter
• 3 cups sugar
• 5 whole eggs
• 3 cups all-purpose flour
• 1/2 teaspoons salt
• 1 cup 7-up
• 1 tablespoon lemon 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 tastykitchen.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.