Lemon-Lime Pound Cake

Southern Living

Lemon-Lime Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • cups butter, softened

  • 3

    cups sugar

  • 5

    large eggs

  • 2

    tablespoons lemon zest

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon lemon extract

  • 3

    cups all-purpose flour

  • 1

    cup lemon-lime soft drink (such as 7UP)

  • Shortening

  • Lemon-Lime glaze:

  • 2

    cups powdered sugar

  • 2

    teaspoons lemon zest

  • tablespoons fresh lemon juice

  • 1

    tablespoon fresh lime juice

  • 1

    tablespoon fresh lemon juice (optional)

  • Candied Lemons:

  • 2

    medium lemons

  • 4

    cups water

  • 2

    cups granulated sugar

  • Lime peel

Directions

Cake: 1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts. 2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan. 3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack. 4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired. Lemon-Lime glaze: Whisk together powdered sugar, lemon zest, 1 1/2 Tbsp. fresh lemon juice, and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.) Candied Lemons: Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning lemons every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely. Decorate cake with slices and lime peel.


Nutrition

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