Ingredients: |
Ingredients: Cake 3 sticks butter 3 cups sugar 5 whole eggs 3 cups all-purpose flour 1/2 teaspoon salt 1 cup 7-up 1 tablespoon lemon zest 1 tablespoon lime zest Glaze 2 cups powdered sugar, sifted 1/4 teaspoon salt 1 tablespoon lemon zest, dried for at least 30 minutes 1 tablespoon lime zest, dried for at least 30 minutes 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon water + more as needed
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Directions: |
Directions:Preheat oven to 325º
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.
Thoroughly spray a bundt pan (I used a Jubilee bundt pan) with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.
Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!
Optional: Sprinkle with a little extra lemon and lime zest. |