If you’re searching for a delightful dessert that strikes the right balance between tartness and sweetness, look no further than our Lemon-Lime Pound Cake. This effervescent cake, infused with the bright flavors of both lemon and lime, is ideal for any occasion—from a casual family dinner to a festive gathering. With its lovely golden crust and fragrant citrus glaze, this cake not only dazzles the palate but also adds a pop of color to any table setting.

Maria, our lovely author, has crafted this recipe to ensure that each bite is moist and bursting with flavor. The secret lies in the use of lemon-lime soda, which adds a unique effervescence and enhances the overall texture and taste of the cake. Whether you’re serving it as a refreshing end to a meal or enjoying a slice with your afternoon tea, the Lemon-Lime Pound Cake is certain to become a household favorite. So, gather your ingredients and let’s get started on this citrus-packed baking adventure!

Why You’ll Love This Lemon-Lime Pound Cake

This Lemon-Lime Pound Cake is a true crowd-pleaser for several reasons:

Flavor Explosion: The zesty combination of lemon and lime provides a deliciously refreshing and tangy flavor.
Moist and Tender: Thanks to the butter, oil, and soda, this pound cake stays moist long after it’s baked.
Beautiful Presentation: The vibrant glaze and zest garnish make this cake visually appealing, perfect for celebrations.
Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels.

Preparation Phase & Tools to Use

Before you dive into baking this delightful Lemon-Lime Pound Cake, it’s crucial to prepare your kitchen and tools. Start by preheating your oven to 325°F (165°C) to ensure that it reaches the correct temperature before you place your cake in. Grease and flour a 10-inch bundt pan thoroughly; this will help your cake slide out effortlessly post-baking.
When it comes to mixing, having a good quality mixing bowl and a hand or stand mixer can make the creaming process much smoother. You’ll want to cream the butter and sugar until it’s light and fluffy for the best texture in your cake. Additionally, have a set of measuring cups and spoons on hand, as accuracy is key in baking. For the glaze, a whisk will come in handy to blend the powdered sugar and citrus juices seamlessly.
Your workspace should be tidy, with all ingredients visible and ready to go, making the cooking process smoother and more enjoyable.

Ingredients

To make this delicious Lemon-Lime Pound Cake, you’ll need the following ingredients:

1 cup unsalted butter, softened
1/4 cup vegetable oil
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup lemon-lime soda, like 7UP
1 tablespoon lemon zest
1 tablespoon lime zest

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 325°F (165°C). Next, take your 10-inch bundt pan and generously grease it with butter, ensuring you cover all the crevices, then dust it lightly with flour. This step is essential for a successful cake release later on.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine softened unsalted butter, vegetable oil, and granulated sugar. Using a stand or handheld mixer, beat the mixture on medium speed until it is light and fluffy. This process should take about 4-5 minutes. Creaming the fat and sugar well helps create a tender cake, so don’t rush through this step!

Step 3: Incorporate the Eggs

Now, add the eggs to the creamed mixture one at a time, mixing well after each addition. This ensures that the eggs are fully integrated into the batter, which helps maintain its structure as it bakes.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in the mixing bowl, alternating with the lemon-lime soda. Be sure to start and finish with the flour mixture to prevent overmixing—a common culprit in dense cakes. Mix just until the batter is smooth.

Step 5: Add the Zest

Fold in the freshly grated lemon and lime zest. These add vibrant citrus flavors and aromatic qualities to the cake, enhancing it significantly. Stir gently to combine.

Step 6: Pour and Bake

Pour the batter into the prepared bundt pan, using a spatula to spread it evenly. A gentle tap on the counter helps eliminate trapped air bubbles. Place the bundt pan in the preheated oven and bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Look for a lovely golden-brown crust; this is a good sign that your cake is perfect!

Step 7: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting time helps stabilize the cake to prevent crumbling. Afterward, gently invert the cake onto a wire rack to cool completely before glazing.

Step 8: Glaze and Serve

For the glaze, whisk together powdered sugar, lemon juice, and lime juice in a small mixing bowl until you achieve a smooth consistency. When the cake is fully cooled, drizzle the glaze over the top, allowing it to cascade down the sides. For added flair, sprinkle extra lemon and lime zest on top as a garnish.

Variations

If you’d like to customize your Lemon-Lime Pound Cake, consider the following variations:

Protein: Add in some finely chopped nuts, such as pecans or walnuts, for a delightful crunch.
Vegetables: Incorporate grated zucchini or carrots for added moisture and nutrition.
Spices: Experiment with spices like ginger or cardamom to introduce new flavor profiles.

Cooking Notes

Ensure all the ingredients are at room temperature for the best mixing results, especially the eggs and butter.
Don’t skip the step of sifting the flour; it adds air and ensures no lumps, contributing to a lighter cake.
For a twist, use different citrus juices like orange or grapefruit in the glaze.
Store leftover cake tightly wrapped at room temperature for up to three days or refrigerate for a longer shelf life.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a delightful dessert experience.
Pair it with a cup of herbal tea for a relaxing afternoon break.
Slice it up for brunch gatherings, serving alongside fresh fruits for a colorful spread.

Tips

To check for doneness, use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
Monitor the baking time in your oven; every oven is slightly different, so adjust as needed.
If the cake starts browning too quickly, loosely cover it with aluminum foil to prevent burning.
Feel free to double the recipe and make two cakes to share with friends and family!

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes

Nutritional Information

Calories: 450 per serving
Protein: 5 grams
Sodium: 300 milligrams

FAQs

Can I use butter instead of vegetable oil?

Yes, using all butter will enhance the flavor but may slightly alter the texture, making it heavier.

How can I make the cake even more citrusy?

Consider adding additional zest to both the cake batter and the glaze, or using fresh citrus juice instead of soda in the cake.

Can I freeze this cake?

Absolutely! Wrap portions tightly in plastic wrap and then foil, and it can be stored in the freezer for up to 3 months.

What size bundt pan should I use?

A 10-inch bundt pan is recommended for this recipe to achieve the perfect rise and baking time.

Conclusion

In conclusion, the Lemon-Lime Pound Cake is a fantastic dessert that blends sweetness with delightful citrusy notes perfectly. This recipe is easy to follow and yields a cake that is sure to impress your family and friends. We hope you enjoy this recipe as much as we do! It’s ideal for any gathering or just a lovely afternoon treat with your favorite beverage. Remember to share your thoughts and your own variations in the comments below. Happy baking!