Lemon-Lime Pound Cake

Lemon-Lime Pound Cake is a moist citrus pound cake with a lemon-lime glaze and candied lemon slices. The perfect spring and summer cake!

Things that happened this week.

• Fat baby (who isn’t a baby) took all the post-its off recipes I want to make in several cookbooks and put them on recipes that he wants me to make.
• Husband made me mad and came home with bacon guacamole as an apology. Because you can buy my love with bacon guacamole.
• I became addicted to Pretty Little Liars podcasts. (Extra weird because I was kind of over the show.)
• Fake Ginger hit 10,000 Facebook likes! Woooo!
• HEB suckered me into buying Home because they had coupons for $5 off the movie and then you got Swedish Fish and popcorn free. You know I love Swedish Fish. Anyway, I cried multiple times during the movie. Because Disney movies have that effect on me.
• I bought a new bundt pan! Hooray!

I broke my new bundt pan in with this Lemon-Lime Pound Cake!

It’s a lot like that classic 7Up cake that we all grew up on but even better!

I think pound cakes are my ultimate favorite cake. That or angel food cake. I just love a plain cake. They make the perfect base for fruit or whipped cream or like this one, lemon-lime glaze and candied lemons.

Ingredients

• Butter – make sure to soften it before beginnning.
• Sugar – you need sugar for both the cake and for the candied lemons.
• Eggs
• Lemons – you are going to use both the zest and juice. You’re also going to use whole lemons (not zested) for the candied lemons that go on top of the finished cake.
• Vanilla
• Flour
• Lemon-lime soft drink – like Sprite or 7Up
• Powdered sugar – powdered sugar is used in the glaze because it dissolves a lot better than granulated sugar to create a very smooth glaze.
• Fresh lime juice

How To Make Lemon-Lime Pound Cake

1. Wet ingredients. Beat butter until creamy. Add sugar and beat until light and fluffy. Add eggs.. Beat in lemon zest and vanilla.
2. Combine. Add flour to butter mixture, alternating with the lemon-lime soft drink, beginning and ending with the flour. Beat until just combined.
3. Bake. Pour into the prepared bundt pan and bake at 350F 60 – 65 minutes or until a toothpick inserted into the center comes out clean.
4. Cool. Cool in bundt pan for 10 minutes before removing to wire rack. Cool completely before glazing.

To make the glaze:

1. Make glaze. Whisk together powdered sugar, lemon zest, lemon juice, and lime juice until no lumps remain. Pour over cooled bundt cake.

To make the candied lemons:

1. Prep lemons. Slice the lemons thinly and discard seeds.
2. Simmer. Bring water and sugar to a boil, stirring to dissolve sugar. Add lemons and reduce to a simmer. Simmer for 45 minutes or until rinds are very soft and the lemons are translucent.
3. Dry. Remove with a slotted spoon and let dry on a wire rack.
4. Top. Top glazed cake once cooled.

How Long Is It Good For?

This pound cake will be good for up to 4 – 5 days. Make sure to store it at room temperature in an airtight container, such as a cake container.

You can probably get an extra day or 2 out of it if you store it in the fridge but it will lose it’s moistness quicker. I would also let it warm to room temperature before serving.

More Citrus Treats

• Lemon Bars
• Mini Lemon Cheesecakes
• Key Lime Cheesecake Bars
• Homemade Orange Sherbet
• Blueberry Orange Coffee Cake

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