On the cover of the February 2014 Southern Living Magazine, is the picture of a Lemon-Lime Pound Cake.
For Carmen’s birthday party, Carmen’s niece’s husband (or would that be Carmen’s nephew-in-law, or Carmen’s sister’s son-in-law or…I am sure there are other possibilities) made this Lemon-Lime Pound Cake. It was just as pretty as the cake on the cover of the magazine, and oh so very delicious. He even candied the lemons and had lime rind curls for the garnish.
The recipe for this cake is an updated version of the 7-Up Pound Cake that was so popular in the 1950’s. 7-Up or other lemon-lime soda is used as the liquid in the recipe.
The cake was moist and was so flavorful. I love lemons! The Lemon-Lime Pound Cake was so good thatI am planning on making it in the near future – that would be soon! I thought I would share this recipe with you. It is a keeper.
Blessings to you and yours,
Click on the title of this post to find the recipe. The Print button is under the Share button, or go to the Southern Living website.
Lemon-Lime Pound Cake
By Published: January 29, 2014
- Yield: 1 10 inch cake (12 Servings)
- Cook: 1 hr 5 mins
From the February 2014 issue of Southern Living is an updated version of a 7-Up Pound Cake. Easy and delicious.
Ingredients
- 1 1/2 cups Butter softened
- 3 cups Sugar
- 5 large Eggs
- 2 tablespoons Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
- 3 cups All Purpose Flour
- 1 cups Lemon Lime Soft Drink such as 7-Up
- Shortening
- Lemon Lime Glaze
- Candied Lemons optional
Instructions
- Preheat oven to 350F degrees.
- Beat butter in a heavy-duty electric stand mixer on medium speed until creamy.
- Gradually add sugar beating on medium speed until light and fluffy (3-5 minutes).
- Add eggs one at a time beating just until blended.
- Stir in lemon zest and extracts.
- Add flour to butter mixture alternately with lemon-lime soft drink beginning and ending with flour. Beat at low speed just until blended after each addition.
- Pour batter into a greased (with shortening) and floured 10 inch bundt pan.
- Bake in a preheated 350 degree oven for 1 hour 5 minutes to 1 hour 15 minutes or until wooden pick inserted into center comes out clean. Shield with aluminum foil after 45-50 minutes to prevent excessive browning.
- Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool on the wire rack.
- Spoon lemon - lime glaze over warm or room temperature cake. Garnish with candied lemon slices if desired.
- For the Lemon-Lime Glaze: Whisk together 2 cups powdered sugar, 2 teaspoons lemon zest, 1 1/2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice until smooth. If the glaze needs to be thinner, add 1 teaspoon of lemon juice at a time (up to 1 tablespoon) until it is the desired consistency.
- For the candied lemons, Cut two lemons into 1/8 inch slices. Discard seeds.
- In a large heavy saucepan stir together 2 cups sugar and 4 cups water. Bring to a light boil until sugar is dissolved.
- Add lemons and reduce heat to medium low.
- Gently simmer 45 minutes until rinds are very soft and lemons are translucent. Turn lemons every 15 minutes.
- Remove with a slotted spoon and place in a single layer on a wire rack to cool. Cool completely.
- Decorate Lemon-Lime Pound Cake with candied lemons and lime rind curls.