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Test Kitchen Approved

Lady Bird's Lemon-Lime Pound Cake

FruitOvenDesserts

Time: 1 hour 35 minutes

Yield: 12 servings

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About

Do you know the sweet story behind former First Lady Claudia Johnson's nickname? When she was a baby, her nursemaid would say she was as "pretty as a ladybird" which eventually led to everyone calling her "Lady Bird" for the rest of her life. So cute, right? Well, this delightfully named gal grew up with a love for beauty and brought lots of it into the world! We thought it would be fun to celebrate her with this Lady Bird's Lemon-Lime Pound Cake. It's pretty as ever and perfectly elegant for any occasion. The soft slices of pound cake bring hints of sweetness and citrus for the most gorgeous display of deliciousness. Lady Bird really made a difference, so enjoy a piece of Lady Bird's Lemon-Lime Pound Cake to commemorate her!

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Ingredients

  • For the cake:
  • shortening, to taste, for the pan
  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 cup lemon-lime soft drink
  • candied lemons, optional, to taste, for garnish
  • For the glaze:
  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 10-inch fluted pan with the shortening.

Step 3 -In the bowl of an electric stand mixer, beat the butter on medium speed until creamy.

Step 4 -Gradually add the sugar to the butter and beat until light and fluffy, about 3-5 minutes.

Step 5 -Add the eggs 1 at a time to the butter mixture and beat after each addition, until just blended.

Step 6 -Stir 2 tablespoons of the lemon zest, the vanilla extract, and the lemon extract into the butter mixture.

Step 7 -Alternately add the flour and the lemon-lime soft drink to the batter, beginning and ending with the flour and beating after each addition.

Step 8 -Pour the batter into the prepared pan.

Step 9 -Bake the cake for 45-50 minutes.

Step 10 -Cover the cake with foil and bake until a long wooden pick inserted into the center comes out clean, about 20-30 minutes.

Step 11 -Let the cake cool completely.

Step 12 -While the cake is cooling, add the powdered sugar, the remaining lemon zest, the lemon juice, and the lime juice into a bowl and stir to combine.

Step 13 -Drizzle the glaze over the cooled cake.

Step 14 -Top the cake with the candied lemons.

Step 15 -Slice and serve.

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