Lemon-Lime Pound Cake

Nutritional Information

Calories 595
Fat 26 g
Satfat 16 g
Protein 6 g
Carbohydrate 86 g
Fiber 0 g
Cholesterol 155 mg
Sodium 224 mg


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


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

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.

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

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.

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.

May 2007
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