Lemon-Lime Pound Cake

Seriously Simple, Diane Rossen Worthington

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1  cup cake flour
• 1⁄2 teaspoon baking powder
•  salt, a pinch
• 1⁄2 cup unsalted butter, at room temperature
• 1  cup sugar
• 3  large eggs
• 1  teaspoon vanilla extract
• 1  tablespoon  finely chopped lime zest
• 1  tablespoon  finely chopped lemon zest
• 2  tablespoons milk
• 2  tablespoons fresh lemon juice

• Glaze

• 1⁄2 cup powdered sugar
• 2  tablespoons fresh lime juice

• Other

•  fresh berries, for serving (or other sliced fruit)
•  lemon curd, for serving

Directions

1. Preheat oven to 325°; butter and flour a 9 x 5 inch loaf pan.
2. In a bowl, combine the flour, baking powder, and salt; set aside.
3. With an electric mixer on medium speed, beat the butter until smooth.
4. Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
5. Add in eggs, vanilla, and zests; beat until incorporated.
6. Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
7. Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
8. Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
9. While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
10. Spoon glaze over cake; transfer cake to a cake plate.
11. Serve with your favorite berries or fresh fruit, and lemon curd, if desired.