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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
3 sticks (3/4 lb.) unsalted butter, at room temperature |
2 1/2 cups sugar |
2 teaspoons grated lime zest |
2 teaspoons grated lemon zest |
5 large eggs, at room temperature |
3/4 cup lemon-lime soda |
2 cups confectioners' sugar, sifted |
2 tablespoons unsalted butter, melted |
2 tablespoons lemon juice |
1 to 2 tbsp. lime juice |
Directions:
1. Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.
2. Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale and light, about 5 minutes.
3. Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.
4. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.
5. Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.
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