Simple Way to Prepare Homemade Lemon Lime Pound Cake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon lime pound cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Lemon Lime Pound Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Lemon Lime Pound Cake is something that I have loved my entire life.

The cake is super moist, but the added zip of the lemon and lime zests really made it extra flavorful. And then you have the beautiful surface, which holds yummy little wells of the glaze. Lemon-Lime Pound Cake one of the best, and simplest, cakes you'll ever make. Lime Pound Cake w/ Fresh Lime Glaze.

To begin with this particular recipe, we must prepare a few components. You can cook lemon lime pound cake using 18 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Lime Pound Cake:

1. Make ready For Cake:
2. Make ready Cake
3. Take 3 sticks Butter
4. Take 3 cups Sugar
5. Get 5 whole Eggs
6. Make ready 3 cups All-purpose Flour
7. Get 1/2 teaspoon Salt
8. Prepare 1 cup 7-up
9. Take 1 Tablespoon Lemon Zest
10. Prepare 1 Tablespoon Lime Zest
11. Prepare glaze
12. Get 2 cups Powdered Sugar, Sifted
13. Prepare 1/4 teaspoon Salt
14. Get 1 Tablespoon Lemon Zest, Dried For At Least 30 Minutes
15. Get 1 Tablespoon Lime Zest, Dried For At Least 30 Minutes
16. Get 1 Tablespoon Lemon Juice
17. Take 1 Tablespoon Lime Juice
18. Make ready 1 Tablespoon Water + More As Needed

See recipes for Lemon Pound Cake with a Simple Lemon Glaze too. This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different.

Instructions to make Lemon Lime Pound Cake:

1. Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.
2. Thoroughly spray a bundt pan with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.
3. Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve! Optional: Sprinkle with a little extra lemon and lime zest.

The Exact Texture of This Lemon Pound Cake. Today's recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is completely different. This lemon pound cake is everything a lemon lover desires—a tart, lemon pucker punch with just enough sweetness to soften the blow! Cheery, puckery, and tender, this lemon pound cake is what golden sunshine and happiness looks like if you could slice it and put it on a plate. Turn cake out onto cake rack and cool completely.

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