Lemon Lime Iced Pound Cake Food

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 12 cup bundt pan with nonstick spray.
• Whisk flour and salt in bowl to blend.
• Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
• Gradually beat in sugar until fluffy.
• Add eggs 1 at a time until until combined.
• Add in 1 teaspoon each of lemon and lime peels.
• Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
• When all combined transfer batter to prepared bundt pan.
• Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
• Cool cake in pan for 5 minutes.
• Turn cake out onto cake rack and cool completely.
• Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
• Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

LEMON LIME SODA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 10-inch tube pan and dust with flour.
• In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
• Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
• Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
• Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.

LEMON-LIME POUND CAKE RECIPE

Steps:

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

LEMON POUND CAKE WITH LEMON ICING

Steps:

• Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
• In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
• Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
• Icing:.
• Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

LEMON LIME POUND CAKE

Steps:

• Preheat oven to 325°F.
• Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
• Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
• Cool cake completely.
• *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
• Whisk together powdered sugar, lemon powder and lime juice until smooth.
• Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
• Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.