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lemon-lime pound cake recipe

www.southernliving.com
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Total: 1 hours, 35 minutes

Servings: 12

Cost: $2.59 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty 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 a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Step 2

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 floured 10-inch Bundt pan.

Step 3

Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Step 4

Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.