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.
Cook Mode
Keep the screen of your device on
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.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…