Hamdi Saidani This Pioneer Woman Lemon Lime Pound Cake is a moist and zesty recipe, which is made with 7-Up and fresh citrus zest. It’s a classic, foolproof recipe, ready in about 1 hour and 50 minutes.
Pioneer Woman Lemon Lime Pound Cake Ingredients
A bright, zesty combination for a perfectly moist and flavorful cake.
Cake:
- 3 sticks Butter
- 3 cups Sugar
- 5 whole Eggs
- 3 cups All-purpose Flour
- 1/2 tsp. Salt
- 1 cup 7-Up
- 1 Tbsp. Lemon Zest
- 1 Tbsp. Lime Zest
Glaze:
- 2 cups Powdered Sugar, Sifted
- 1/4 tsp. Salt
- 1 Tbsp. Lemon Zest, Dried For At Least 30 Minutes
- 1 Tbsp. Lime Zest, Dried For At Least 30 Minutes
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Lime Juice
- 1 Tbsp. Water + More As Needed
How To Make Pioneer Woman Lemon Lime Pound Cake
A step-by-step guide to a bright, beautiful, and delicious dessert.
- Prep Oven and Cream Butter: Preheat the oven to 325°F. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
- Add Eggs and Flour: Beat in the eggs one at a time, mixing well after each. In a separate bowl, combine the flour and salt. Add the flour mixture to the creamed mixture one cup at a time, mixing after each addition.
- Add 7-Up and Zest: With the mixer on low speed, slowly pour in the 7-Up until just combined. Fold in the fresh lemon and lime zest.
- Bake the Cake: Pour the batter into a thoroughly greased and floured Bundt pan. Bake for 1 hour and 10 to 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake rest in the pan for 15 minutes before carefully inverting it onto a cake plate or wire rack to cool completely.
- Make and Apply Glaze: In a small bowl, whisk together all the glaze ingredients until thick but pourable, adding a tiny bit more water if needed. Drizzle the glaze all over the cooled cake and let it set before serving.
Recipe Tips
For the most tender and flavorful lemon-lime cake every time.
- Why use 7-Up in a cake? The carbonation in the soda provides lift and leavening, which results in an incredibly tender and moist crumb, especially in a dense pound cake. It also adds a subtle, bright citrus flavor.
- How do I get a strong citrus flavor? The key is using fresh zest. Don’t be tempted to use dried zest from a jar for the cake batter itself. Rubbing the fresh zest into the sugar before creaming it with the butter can help release its essential oils for an even more potent flavor.
- How do I prevent my Bundt cake from sticking? Meticulous pan prep is crucial. Use a nonstick baking spray that contains flour and ensure you cover every single crevice of the Bundt pan. Alternatively, use softened butter or shortening and a pastry brush to coat the pan, followed by a dusting of all-purpose flour.
- Why dry the zest for the glaze? Spreading the zest on a plate and letting it air-dry for about 30 minutes prevents it from clumping together in the glaze and helps distribute the little flecks of color and flavor more evenly.
What To Serve With Lemon Lime Pound Cake
Perfect pairings to complement this zesty dessert.
This cake is delightful on its own, but it’s also wonderful served with:
- A dollop of fresh whipped cream
- A scoop of vanilla bean ice cream or raspberry sorbet
- A side of fresh mixed berries, like strawberries and blueberries
- A hot cup of tea or a cold glass of lemonade
How To Store Lemon Lime Pound Cake
Keeping your cake moist and fresh.
- Room Temperature: Store the glazed cake in an airtight container or under a cake dome at room temperature. It will stay fresh and moist for up to 4 days.
- Freeze: For best results, freeze the cake before adding the glaze. Allow it to cool completely, then wrap it securely in two layers of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw overnight on the counter before glazing.
Lemon Lime Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 5 g
- Fat: 23 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of citrus?
Absolutely! This cake would be delicious with all lemon, all lime, or even orange zest. Just be sure to use the same total amount of zest called for in the recipe (2 tablespoons for the cake).
My glaze is too thin/thick. How can I fix it?
The consistency of the glaze is easy to adjust. If it’s too thin and runny, whisk in more sifted powdered sugar, a tablespoon at a time. If it’s too thick to drizzle, add more water or lemon/lime juice, just a half-teaspoon at a time, until it reaches a thick but pourable consistency.
Can I make this cake in loaf pans instead of a Bundt pan?
Yes, you can. This recipe will make two 9×5-inch loaf cakes. You will need to reduce the baking time; start checking for doneness around the 50-60 minute mark.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peach Pound Cake Recipe
- Pioneer Woman 7-Up Pound Cake Recipe
- Pioneer Woman Lemon Pound Cake Recipe
Pioneer Woman Lemon Lime Pound Cake Recipe
Description
A classic, incredibly moist pound cake with a bright, zesty flavor from fresh lemon and lime, made extra tender with the addition of 7-Up soda and topped with a sweet citrus glaze.
Ingredients
Instructions
- Preheat oven to 325°F. Thoroughly grease and flour a Bundt pan.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Combine flour and salt. Alternate adding flour mixture and 7-Up to the creamed mixture, mixing until just combined.
- Stir in the fresh lemon and lime zest.
- Pour batter into the prepared pan and bake for 1 hour 10 to 1 hour 15 minutes.
- Cool in the pan for 15 minutes before inverting onto a rack to cool completely.
- Whisk glaze ingredients together and drizzle over the cooled cake.
Notes
- u003cliu003eUsing room temperature butter and eggs is crucial for a smooth batter and a tender cake.u003c/liu003eu003cliu003eThe carbonation in the 7-Up helps create a very light and moist crumb; Sprite can be used as a substitute.u003c/liu003eu003cliu003eBe careful not to overmix the batter after adding the flour, as this can result in a tough cake.u003c/liu003eu003cliu003eFor the glaze, let the citrus zest air dry on a plate for 30 minutes to prevent clumping.u003c/liu003e
