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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

LEMON LIME POUNDCAKE - PIONEER WOMAN Recipe

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This recipe for LEMON LIME POUNDCAKE - PIONEER WOMAN is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
Directions:
Directions:
Preheat oven to 325 degrees.

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!

 

 

 

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