Lemon Lime Pound Cake

I haven't tried this yet, but it sounds delicious!

• Ready In: 1 hr 50 mins
• Serves: 12

Ingredients

• Cake

• 1 1⁄2 cups unsalted butter, room temperature
• 1  lb  organic powdered sugar
• 3  teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes)
• 1⁄2 teaspoon salt
• 6  large eggs
• 2 1⁄3 cups cake flour, sifted
• 3  teaspoons  powdered  lemon flavoring (available from King Arthur Flour Company)

• Glaze

• 1  cup  organic powdered sugar
• 1  teaspoon  powdered  lemon flavoring
• 5  teaspoons fresh lime juice

Directions

1. Preheat oven to 325°F.
2. Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
4. Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
5. Cool cake completely.
6. *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
7. Whisk together powdered sugar, lemon powder and lime juice until smooth.
8. Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
9. Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.