Lemon-Lime Pound Cake

By therman

Southern Living

Ingredients

• Cake:
• 1 1/2 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
• 1 1/2 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

Preparation

Step 1

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.