I know why it’s called pound cake…because you gain a pound with each slice…seriously. But I was hosting the Finer Things Club, and it was necessary. Totally.
This came from the Idaho chapter of Finer Things. Thanks Katie. Super yummy. Super non-low fat.
Lemon Lime Pound Cake
serves 12 (or more)
3 cups flour
1 tsp salt
1 1/2 cup butter, softened
2 tsp lime zest
2 tsp lemon zest
5 large eggs
3/4 cup lemon-lime soda
Preheat oven to 350 degrees. Grease and flour 12 cup Bundt pan. In large bowl, sift flour and salt. Set aside. In another large bowl, add in butter and sugar and zests. Cream together. Add eggs one at a time and beat well. Beat for another 2-3 minutes until light yellow and creamy looking. Gradually add in flour, then stir in soda. Pour into pan and bake 1hour to 1 hour 15 minutes. Let cool slightly and flip out onto plate. Pour glaze over and let cool.
For glaze: juice one lemon, one lime and combine with 2 cups powdered sugar.
Great served with strawberries!