Lemon-Lime Pound Cake

  • Yield: 12 Servings


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3 none 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 none 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 none 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.

Nutritional Information

Amount per serving
  • Calories: 595none
  • Fat: 26g
  • Saturated fat: 16g
  • Protein: 6g
  • Carbohydrate: 86g
  • Fiber: 0g
  • Cholesterol: 155mg
  • Sodium: 224mg

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Lemon-Lime Pound Cake Recipe