LEMON LIME ICED POUND CAKE

Lemon Lime Iced Pound Cake image

Provided by Christina Haley

Time 1h20m

Number Of Ingredients 12

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Steps:

1. Preheat oven to 350 and either spray Baker's Joy in two loaf pans or butter and flour two loaf pans. Cream together room temperature butter and sugar until fluffy.
2. Add one egg at a time scraping down the sides of the bowl in between each egg and beat at medium speed until combined and fluffy.
3. Mix together flour, baking soda, baking powder and salt in one bowl. In another bowl mix the buttermilk, juice of one lime, finely grated zest of one whole lime, vanilla extract and 2 of the tablespoons of lemon extract.
4. Alternate the dry mixture and the liquid mixture into your butter, eggs, and sugar and mix thoroughly in between adding each one, scraping down the sides of the bowl after adding each time.
5. Divide batter into the two loaf pans and spread evenly in pans. Bake for 45 minutes to an hour. Check with a toothpick or butter knife... crumbs are ok but you do not want any raw batter to stick. Also, if the top seems to be getting too brown, you can cover with foil. I think using the low rack is best for my oven. Let sit in the pans for at least 10-15 minutes then remove to finish cooling.
6. When the loaves are completely cooled, mix the powdered sugar with the zest and juice of the second lime and add the last tablespoon of lemon extract to it. whisk until pourable but not runny... you can add a few drops of milk if you need to. Pour over the top of your loaves and let sit until the glaze firms. Slice up and serve!!!