Lemon-Lime Pound Cake

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

Preparation

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.