Pound Cake with Lemon-Lime Glaze

Votes: 2

Time: 3 hours 45 minutes
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 524, total fat 24 G., saturated fats 15 G., proteins 5 G., carbohydrates 74 G., fiber 1 G., cholesterol 116 mg, sodium 141 mg, sugar 55 G.

In this recipe, Ree Drummond transforms an ordinary cupcake into a magnificent cake. She tops the tender, moist pound cake with hints of lemon and lime with a citrus glaze and grates the top with zest. Serve with whipped cream and fresh blackberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

3 cups granulated sugar
330 g unsalted butter
5 eggs
3 cups premium flour
0.5 tsp salt
1 cup lemon-lime soda
1 tbsp lemon zest
1 tbsp. l. lime zest
Cooking spray to spray the pan
Special equipment: Bundt cake pan, diameter 26x9 cm.

Glaze

2 cups sifted powdered sugar
1 tbsp lemon zest, drained for at least 30 minutes, plus extra for sprinkling
1 tbsp lemon juice
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon granulated sugar
Blackberries, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, lemon zest, carbonated water

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Pound cake:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add them to the butter-sugar mixture 1 cup at a time, mixing after each addition. Reduce the mixer speed to low and slowly pour in the lemon-lime soda. Mix until smooth. Add the lemon and lime zest and mix.

Generously spray a Bundt cake pan with cooking spray. Pour the batter into the pan and smooth the surface. Bake for 1 hour 10 minutes to 1 hour 15 minutes (a toothpick inserted into the center won't come out completely clean, but it shouldn't come out wet with batter). Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack and let it cool.
Lemon-lime glaze:

In a bowl, combine the powdered sugar, lemon zest and juice, lime zest and juice, salt, and about 1 tablespoon of water. Mix gently until thick but pourable; add a little more water if needed. Spoon the glaze over the entire cake. Sprinkle with lemon zest for decoration. Let the glaze set before serving.
Whipped cream:

In a small bowl, beat the heavy cream with the sugar until soft peaks form. Slice the cake and serve with whipped cream and berries!