Used this recipe as a "training" tool for my 13 yr. old to practice baking. It was a huge success and so easy! She loved the idea of baking with soda pop! Favor is yummy and it got a nice crust in the Bundt pan on the outside and perfectly light on the inside. Used some Nellie's & Joe's Key Lime juice for the icing and it has a great tart taste to cut the sweetness of the glaze. Also added just a pinch of the zest to the icing too. This is a keeper.
Lemon-Lime Pound Cake
Yield: 12 Servings
Cost per Serving: $.83
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Amount per serving
- Calories: 595
- Fat: 26g
- Saturated fat: 16g
- Protein: 6g
- Carbohydrate: 86g
- Fiber: 0g
- Cholesterol: 155mg
- Sodium: 224mg
- 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.
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