Lemon-Lime Pound Cake
8 oz unsalted butter; at room temperature
1 1/2 cups granulated sugar
5 eggs, room temperature
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
Grease and flour 9x5x3-inch loaf pan. Cream the butter until smooth. Gradually add 1-1/2 cups sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in zests. Sift together flour, salt and baking powder. Gradually add dry ingredients to the butter mixture, beating on low speed until just blended after each addition. Spoon batter into the prepared pan and bake for 1 hour and 15 minutes, or until a knife inserted into center comes out clean and the edges of cake begin to pull away from sides of pan. Cool cake in the pan on rack for 5 minutes before removing to waxed paper and glazing with Lemon-Lime Glaze. When glazed cake is completely cool, wrap with waxed paper, sealing well and placing in refrigerator overnight to improve flavor.
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