Lemon Lime Pound Cake

This recipe comes from the February 2014 issue of Southern Living magazine. The notes say it is based on a class Southern favorite called 7UP Pound Cake. It sure works for me.

Lemon-Lime Pound Cake

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)
Shortening
Lemon-Lime Glaze (recipe follows)
Candied Lemons (optional
Garnish: Lime rind twists

Preheat oven to 350 degrees.

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.

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.

Bake at 350 degrees 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.

Spoon Lemon-Lime Glaze over warm or room temperature cake.

Top cake with Candied Lemons, if desired.

Makes 12 servings.

Lemon-Lime Glaze

2 cups powdered sugar
2 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Whisk together powdered sugar, lemon zest, lemon juice and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 tablespoon fresh lemon juice, 1 teaspoon at a time, if desired.)

Makes about 1 cup.