Lemon Lime Pound Cake

pound cakeThis is a recipe that I saw floating around on Facebook so I wanted to share it. (I claim no rights to this recipe.)  I love lemons and limes and they add a wonderful flavor to this pound cake!

Lemon Lime Pound Cake

What You Need:
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 cup lemon-lime soft drink (such as 7UP or Sprite)
Lemon-Lime Glaze
Candied Lemons (optional)
Garnish: lime rind twists

pound cakeDirections:
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
2. 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.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
lemon lime pound cake4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons and Limes, if desired.

Not sure how to make candied lemon and lime slices?  The recipe is at the bottom of the Lemon Bar Cheesecake recipe!

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