This pan started my obsession with pound cakes. Sure, I’ve always enjoyed eating them, and I’d tried making them, but everything changed when I received this pan as a gift from Meghan. Why? Because now I could make a cake that LOOKED like those pictured in Southern Living. No more picking stuck pieces of cake from the pan!
I’ve baked three or fours pound cakes each year since unwrapping this gift, but this year one of my New Year’s Resolutions is to bake a pound cake every month – twelve different recipes. I know that may seem to contradict the resolution to lose five more pounds to reach my final weight lose goal, but I’ve also learned the secrets of freezing cake so there’s no need to eat the whole cake. And of course, I can always share with others.
When the February edition of Southern Living arrived earlier this month, with a Lemon-Lime Pound Cake pictured on the cover, I knew this was more than a subtle reminder to get started on my resolution. So last Sunday I flipped through the magazine, studied the recipe, and made a list of ingredients to pick up after church. The surprise ingredient: lemon-lime soda, I used Sprite.
Lemon-Lime Pound Cake
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 3 cups all-purpose flour (I used Swans Down cake flour. 3 cups + 6 Tbsp.)
- 1 cup lemon-lime soft drink (I used Sprite.
- Preheat oven to 350°. Beat butter at medium speed with an 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 at 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 flour 10-inch Bundt pan. (I just sprayed the pan with Baking Pam. That’s why I love this pan!)
- Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. (At 1 hour and 5 minutes, my cake was done! I’ll check at 1 hour next time. I guess my oven cooks hot.)
- 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.
Whisk together 2 cups powdered sugar, 2 tsp. lemon zest, 1 1/2 Tbsp. fresh lemon juice, and 1 Tbsp. fresh lime juice in a bowl until blended and smooth. (I used Realemon brand lemon and lime juice instead of squeezing fresh.)
For a thinner glaze stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.
Southern Living posts the recipes featured in their magazine on their website, but you won’t find the Lemon-Lime Pound Cake recipe yet. I did find a recipe for a Red Velvet Marble Pound Cake that may make a future Pound Cake of the Month. I’d also love to try your favorite pound cake recipe…so share!