Lemon lime pound cake

This cake is what you need to keep you company with your everyday morning coffee. One of its ingredients is 7up (what????) and its base is coming from an old classic recipe for cakes used in the 70s. It is moist and so flavorful with the right amount of citrus into it. The lemon and lime zest and juices create a cake so balanced and its glaze is one of the most delicious ones, not too sweet with a hint of tartness enough as to not overpowering the sweetness of it all. Make it in a bundt pan for a fancier look ;) 

Lemon lime pound cake (adapted from the Pioneer Woman)

for the cake: 

3 sticks Butter 

3 cups Sugar 

5 whole Eggs

3 cups All-purpose Flour 

1/2 teaspoon Salt 

1 cup 7-up 

1 Tablespoon Lemon Zest 

1 Tablespoon Lime Zest

for the glaze: 

2 cups Powdered Sugar, Sifted 

1/4 teaspoon Salt 

1 Tablespoon Lemon Zest, Dried For At Least 30 Minutes

1 Tablespoon Lime Zest, Dried For At Least 30 Minutes

1 Tablespoon Lemon Juice

1 Tablespoon Lime Juice

1 Tablespoon Water + More As Needed

Preheat oven to 325 degrees. 

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.

Thoroughly spray a bundt pan with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.

Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!

Optional: Sprinkle with a little extra lemon and lime zest.

Bon appetit!