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1
Preheat oven to 350F.
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2
Grease and flour or line two 8 x 4 x 3-inch loaf pans with parchment paper.
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3
Set aside.
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4
In an electric mixer on medium speed, cream butter.
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5
Add sugar gradually and beat until light in color.
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6
Add eggs, one at a time, beating well after each adding each one.
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7
Add lemon and lime rind and lemon juice.
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8
Add yogurt and blend well.
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9
On low speed, add flour, baking soda and salt.
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10
Mix just until blended.
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11
Pour batter into prepared pans.
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12
Spread batter evenly in pans.
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13
Bake for 55 to 60 minutes, or until a tester comes out with a fine crumb.
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14
Remove from the oven.
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15
Pour lime juice over the hot cakes.
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16
Cool cakes in pans for 20 to 25 minutes.
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17
Carefully remove cakes from the pans and continue to cool on wire cooling racks.
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18
Cool completely.
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19
Remove and discard parchment.
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20
Dust with confectioners sugar or Confectioners Glaze.
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21
Confectioners Glaze: Using an electric mixer, blend sugar, lemon extract and water until blended.
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22
Beat on medium speed until smooth.
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23
Use a metal spatula to spread on the top of the cake.
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24
Place cake on a wire rack, set on clean parchment to allow for easy cleanup of excess icing.
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25
Use immediately or cover and store at room temperature for later use.
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26
Yield: enough to glaze the top of one 10-inch tube cake or 2 large loaves.
