Pioneer Woman Lemon Lime Pound Cake

This delicious Pioneer Woman Lemon Lime Pound Cake is a quick and easy treat perfect for any occasion. With its moist, citrusy flavor and a sweet glaze, it’s a simple yet irresistible dessert. You can easily adapt it using common ingredients and enjoy a refreshing twist on a classic cake!

Ingredients Needed

For the Cake:

• 3 sticks (1 1/2 cups) Butter
• 3 cups Sugar
• 5 large Eggs
• 3 cups All-purpose Flour
• 1/2 tsp Salt
• 1 cup 7-Up
• 1 Tbsp Lemon Zest
• 1 Tbsp Lime Zest

For the 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 (add more as needed)

How To Make Lemon Lime Pound Cake

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Cake Batter: In a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Combine flour and salt in a separate bowl, then add flour mixture to the butter mixture 1 cup at a time, mixing after each addition. Gradually add 7-Up while mixing on low speed. Add the lemon and lime zest, then mix to combine. Scrape the sides of the bowl and mix again to ensure everything is well blended.
3. Prepare the Bundt Pan: Grease a bundt pan with nonstick baking spray. Add spoonfuls of batter into the pan and smooth the top to ensure even baking.
4. Bake the Cake: Place the pan in the preheated oven and bake for 1 hour 10 minutes to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake: Remove the cake from the oven and let it sit in the pan for 15 minutes. Carefully turn the cake onto a cake plate and allow it to cool completely.
6. Prepare the Glaze: In a mixing bowl, whisk together powdered sugar, salt, lemon zest, lime zest, lemon juice, lime juice, and water until smooth and thick but pourable. Adjust the water if necessary to achieve the right consistency.
7. Drizzle the Glaze: Spoon the glaze generously over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing and serving.
8. Optional Garnish: For an extra burst of flavor, sprinkle additional lemon and lime zest over the cake before serving.

Recipe Tips

• Let Ingredients Come to Room Temperature: Let your butter and eggs warm up before mixing. This makes the cake fluffier.
• Mix the Batter Gently: Mix the ingredients just until they are combined. Too much mixing can make the cake dense.
• Measure Flour Correctly: Use the spoon-and-level method when measuring flour. This helps keep the cake light.
• Cool the Cake First: Let the cake cool before adding the glaze, so it doesn’t melt into the cake.
• Check the Cake with a Toothpick: Insert a toothpick into the center to see if it’s done. If it comes out clean, the cake is ready.

How To Store Leftovers

• Refrigerate: Cover leftovers lemon lime pound cake with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 5 days.
• Freeze: Wrap  leftovers lemon lime pound cake tightly in plastic wrap and then in a freezer bag or container. Freeze for up to 3 months. To serve, let it thaw at room temperature for a few hours before enjoying.

Nutrition Facts

• Calories: 348
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 50 mg
• Sodium: 230 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 0 g
• Sugars: 28 g
• Protein: 3 g
• Calcium: 40 mg
• Iron: 1 mg
• Potassium: 59 mg

More Pioneer Woman Recipes:

• Pioneer Woman Tres Leches Cake Recipe
• Pioneer Woman Strawberry Cake Recipe
• Pioneer Woman Ice Cream Sandwich Cake
• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Apple Cranberry Pie​