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Lemon-Lime Pound Cake

Yield 12 Servings

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3 sticks (3/4 lb.) unsalted butter, at room temperature
  • 2 1/2 cups sugar
  • 2 teaspoons grated lime zest
  • 2 teaspoons grated lemon zest
  • 5 large eggs, at room temperature
  • 3/4 cup lemon-lime soda
  • 2 cups confectioners' sugar, sifted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons lemon juice
  • 1 to 2 Tbsp. lime juice

Nutrition Information

  • calories 595
  • fat 26 g
  • satfat 16 g
  • protein 6 g
  • carbohydrate 86 g
  • fiber 0 g
  • cholesterol 155 mg
  • sodium 224 mg

How to Make It

  1. Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.

  2. Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale and light, about 5 minutes.

  3. Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.

  4. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.

  5. Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.