Lemon-Lime Pound Cake

This was a last minute, sudden decision to make this for book club.  I, for some reason, signed up to bring dessert.  Traditionally our "desserts" have been purchased and I thought I'd give this dessert a new twist...make dessert.

I'm not a baker. I hate measuring and the patience that often comes with baking.  This recipe was super easy and I'm sure full of flavor (I actually haven't tasted it yet - though I may "test" it before book club. Quality Control.

UPDATE: I kinda sorta had to cut the top off so I could flip the cake over and make it flat for sitting on the plate. And I kinda sorta tasted it. And OH....MY.....God....Best Pound Cake EVER. I'm a rockstar baker...who knew?

My favorite part of this recipe was zesting the lemon and limes. I love that smell. Who doesn't.

Lemon-Lime Pound Cake

Photo from MyRecipes.com

Recipe from MyRecipes.com

Serves 12

• 3 c all-purpose flour
• 1 tsp salt
• 3 sticks (3/4 lb.) unsalted butter, at room temperature
• 2 1/2 c sugar
• 2 tsp grated lime zest
• 2 tsp grated lemon zest
• 5 large eggs, at room temperature
• 3/4 c lemon-lime soda
• 2 c confectioners' sugar, sifted
• 2 T unsalted butter, melted
• 2 T lemon juice
• 1 to 2 T 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.