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Lemon-Lime Pound Cake

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“This is another find from Bon Appetit. This is really good with fresh strawberries as strawberry shortcake...gosh, I wish strawberries were in season again! *cooking times approx*”
READY IN:
1hr 39mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Spray 12 cup bundt pan with nonstick spray.
  3. Whisk flour and salt in bowl to blend.
  4. Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
  5. Gradually beat in sugar until fluffy.
  6. Add eggs 1 at a time until until combined.
  7. Add in 1 teaspoon each of lemon and lime peels.
  8. Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
  9. When all combined transfer batter to prepared bundt pan.
  10. Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
  11. Cool cake in pan for 5 minutes.
  12. Turn cake out onto cake rack and cool completely.
  13. Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
  14. Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

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