Lemon-Lime Pound Cake Recipe

Name: Lemon-Lime Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F. 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.

2059

kcal

Calories

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon salt, 3 sticks (3/4 lb.) unsalted butter, at room temperature, 2 1/2 cups sugar, and more.

Yes, Lemon-Lime Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Lime Pound Cake

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