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Lemon-Lime Pound Cake

from Southern Living
Servings 12 servings

Ingredients

  • 1 ½ cups 3 sticks butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 cup lemon-lime soft drink like 7Up

For the glaze:

  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice

For the candied lemons:

  • 2 medium lemons
  • 4 cups water
  • 2 cups granulated sugar

Instructions

  1. Preheat oven to 350F. Spray and flour a bundt pan.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until creamy. Add sugar and beat on medium speed for about 3 minutes, or until light and fluffy. Add eggs, one at a time, beating after each one. Beat in lemon zest and vanilla.
  3. Add butter to flour mixture, alternating with the lemon-lime soft drink, beginning and ending with the flour. Beat until just combined.
  4. Pour into the prepared bundt pan and bake 60 - 56 minutes or until a toothpick inserted into the center comes out clean. Cover with aluminum foil after 40 minutes if it looks like it's browning too much.
  5. Cool in bundt pan for 10 minutes before removing to wire rack. Cool completely before glazing.

To make the glaze:

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