lemon lime pound cake

May 30, 2010 at 6:20 pm 2 comments

I’ve given plenty of evidence already to the fact that I am no good at making attractive food. So the results of this cake should come as no surprise to anyone.

I only took the mostly-whole half to work with me. The surprising thing about this cake, is how it manages to be both dense and light at the same time. A nice moist pound cake meets bright citrus flavors. It made for a welcome change from the rich frosting-covered cakes I’d been making lately.

This would be a great dessert for a spring lunch or on-the-savory-side brunch. Or just mix up some mimosas and call the cake the brunch. Either way.

I made it because the recipe reminded me of a 7-UP cake that mom made for my birthday at least once when I was a kid. Not sure if it’s actually at all similar to that cake, but since it has 7-UP in it, in my mind it’s the exact same cake. This was honestly just an excuse to try out my new toy (!!!), and to take pictures of citrus sitting on it.

Lemon lime pound cake

Adapted from Bon Apetit: Fast Easy Fresh Cookbook.

  • Nonstick vegetable oil spray
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1  1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups sugar
  • 5 large eggs
  • finely grated peel of one lemon
  • finely grated peel of one lime
  • 3/4 cup lemon lime soda (such as 7-UP)

Preheat oven to 325F. Spray 12-cup bundt pan with nonstick spray, and lightly flour the entire surface (in order to avoid the fate that met mine). Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in eggs, 1 at a time, then beat in the lemon and lime peel. Beat in flour mixture in 4 additions, alternating with 3/4 cup soda in 3 additions. Transfer batter to prepared pan.

Bake cake until golden on top and tester inserted near center comes out clean, about 45 minutes to 1 hour. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely.

You can drizzle the top with either white chocolate ganache (which is what I ultimately did), a dusting of powdered sugar, or a glaze made from 1 1/4 cups powdered sugar, 1/2 teaspoon each lemon and lime zest, and 2 tablespoons 7-UP.


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2 Comments Add your own

  • 1. April  |  May 30, 2010 at 6:37 pm

    BEAUUUUTIFUL mixer!! Try rubbing a stick of butter instead of non stick spray in your pans (I typed pants at first, ha).

  • 2. Mary Sue  |  May 30, 2010 at 7:19 pm

    That is the coolest mixer! I bet some folks who really really love you gave you that!


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