Ingredients for Lemon Lime Pound Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Lemon Peel
- Lime Zest
- Carbonated Lemon Lime Beverage
- 1 1/2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Lime Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Lime Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 12-cup bundt pan.
- Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 teaspoon lemon zest and 1 teaspoon lime zest.
- In three additions, alternate adding the dry ingredients (flour mixture) and 3/4 cup lemon-lime soda to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. (Note: Ovens vary, so start checking around the 60-minute mark).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together 1 1/2 cups powdered sugar, 1/2 teaspoon lemon zest, and 1/2 teaspoon lime zest in a small bowl.
- Gradually whisk in 2 tablespoons of lemon-lime soda until a desired drizzling consistency is reached.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
265g
Fat
76g
Carbs
30g
