Lemon Lime Pound Cake

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 1/4 cups

Cake Flour

1/4 tsp

Baking Soda

1/4 tsp

Salt

1 cup

Unsalted Butter

1 cup

Sour Cream

3 cups

Granulated Sugar

6

Eggs

1 tsp

Vanilla Extract

1

Lime , zested, juiced

zest from the whole lime and 1 Tbsp juice per 10 servings

1 1/4

Lemons , juiced

1/2 lemon plus 1 Tbsp juice per 10 servings

3/4 cup

Powdered Confectioners Sugar

Cooking Instructions

HIDE 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 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!