Glazed Lemon-Lime Pound Cake
Recipe: #12785
June 16, 2014
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Mothers Day Picnic, Potluck, Thanksgiving, Oven Bake, Flour, more
"I've made this countless times, it's one of my favorite cakes, it's my go-to cake when I need to serve it for holidays or take it to a potluck or just an anytime cake. Please use real butter, your taste experience will be reduced if you use margarine and the texture will not be as good"
Original is 12 servings
Ingredients
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- GLAZE
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Nutritional
- Serving Size: 1 (188.5 g)
- Calories 665.8
- Total Fat - 27.5 g
- Saturated Fat - 16.6 g
- Cholesterol - 152.8 mg
- Sodium - 232.2 mg
- Total Carbohydrate - 101.7 g
- Dietary Fiber - 1.6 g
- Sugars - 75.6 g
- Protein - 6.7 g
- Calcium - 34 mg
- Iron - 1 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.
Step 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.
Step 3
Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.
Step 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.
Step 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.
Tips
- 12-cup Bundt pan
0 Reviews
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