If you’re looking for a cake that is guaranteed to make a good impression, it’s going to be this Lemon Lime Pound Cake. Not only is it super tangy and perfect for afternoon tea, it also looks great and makes for a wonderful ‘bring a cake’ at your next event.
You can choose to leave the glaze, but we went with it. Definitely recommended!
Lemon Lime Pound Cake
Course: DessertCuisine: AustralianDifficulty: Medium
Servings
12
servingsPrep time
25
minutesCooking time
35
minutesCalories
320
kcalTotal time
1
hour35
minutesA festive German bread filled with dried fruits, nuts, and marzipan, dusted with powdered sugar for a holiday classic.
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Ingredients
- For Cake
350 gram Butter softened
3 cups Caster sugar
5 Eggs
3.5 tbsp Lemon zest
1 tsp Vanilla extract
3 cups Plain white flour
1 Sprite
- For Glaze
1.75 cups Icing sugar
2 tbsp Lemon zest
3 tbsp Lemon Juice
1.5 tbsp Lime juice
Directions
- Preheat oven to 180 degrees.
- Beat the butter using a hand or stand mixer until creamy. Slowly add the sugar, continually beating until light and fluffy.
- Add eggs to this mixture one at a time, beating until just combined. Stir in the lemon zest along with the vanilla extract.
- Add flour to the butter mixture alternating with the Sprite, but starting and ending with flour. Beat this at a relatively low speed until just blended every time you add.
- Grease a 25cm bundt pan with cooking spray and pour the batter into the pan.
- Bake for 65-75 minutes, or until a toothpick in the centre of the ring comes out clean. You can use aluminium foil after the 40-50 minute mark to stop the cake from browning too much.
- Cool in pan for 10 minutes, then on a wire rack.
- While cooling, mix the glaze together by beating all ingredients until the mixture is smooth, adding more lemon juice to achieve the consistency you want.
- Spoon this glaze over your warm or room temp cake. Serve.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…