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Lemon Lime Pound Cake
Recipe

11 INGREDIENTS • 9 STEPS • 1HR 10MINS

Lemon Lime Pound Cake

4.3
3 ratings
These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.
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Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/
These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.
1HR 10MINS
Total Time
$1.94
Cost Per Serving
Ingredients
Servings
10
US / Metric
Cake Flour
3 1/4 cups
Cake Flour
Baking Soda
1/4 tsp
Baking Soda
Salt
1/4 tsp
Lime
1
Lime, zested, juiced
zest from the whole lime and 1 Tbsp juice per 10 servings
Lemon
1 1/4
Lemons, juiced
1/2 lemon plus 1 Tbsp juice per 10 servings
Powdered Confectioners Sugar
3/4 cup
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
660
Fat
23.7 g
Protein
6.3 g
Carbs
104.6 g
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Lemon Lime Pound Cake
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Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/
Cooking InstructionsHide images
step 1
Preheat oven 350 degrees F (180 degrees C).
step 2
Butter or spray two 9 x 4 loaf pans. Line the bottom with parchment or aluminum paper.
step 3
In a large bowl beat Unsalted Butter (1 cup) and Sour Cream (1 cup) until smooth, about 1 minute.
step 4
Add Lime (1) and mix. Add Granulated Sugar (3 cups) gradually and beat until light and fluffy, about 3 minutes more.
step 5
Add Eggs (6), one at a time, incorporating well each one before adding the next. Add Vanilla Extract (1 tsp) and juice from the Lemons (1 1/4).
step 6
Sift Cake Flour (3 1/4 cups) with Baking Soda (1/4 tsp) and Salt (1/4 tsp) and add it to the butter mixture at low speed in 2 additions, beating only until mixed.
step 7
Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.
step 7 Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.
step 8
Let cool for 10 minutes then unmold. Let cool completely before glazing.
step 9
For the glaze, mix Powdered Confectioners Sugar (3/4 cup), juice from the Lime (1) and 1 Tbsp Lemon Juice until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!
step 9 For the glaze, mix Powdered Confectioners Sugar (3/4 cup), juice from the Lime (1) and 1 Tbsp Lemon Juice until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!
Tags
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Breakfast
Brunch
Comfort Food
Snack
Shellfish-Free
Vegetarian
Dessert
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