Prep: 35 min.
Bake: 1 hour and 15 min.
Serves: 12
Cost per serving: 83 cents
Cake:
3 cups all-purpose flour
1 tsp. salt
3 sticks (3/4 lb.) unsalted butter, at room temperature
2 1/2 cups sugar
2 tsp. grated lime zest
2 tsp. grated lemon zest
5 large eggs, at room temperature
3/4 cup lemon-lime soda
Glaze:
2 cups confectioners' sugar, sifted
2 Tbsp. unsalted butter, melted
2 Tbsp. lemon juice
1 to 2 Tbsp. lime juice
1. Preheat oven to 350 degrees F. 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.
PER SERVING: 595 Cal., 26g Fat (16g Sat.), 155mg Chol., 0g Fiber, 6g Pro., 86g Carb., 224mg Sod.
If you like citrus, try this
Two other pound cakes to try
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