Directions
- 1Add 3 sticks of softened unsalted butter and 3 cups of white sugar to a large bowl.
- 2Mix the butter and sugar with an electric mixer until combined.
- 3Scrape down the sides of the bowl with a spatula.
- 4Add 1 teaspoon of lemon zest to the mixture.
- 5Add 1 tablespoon of lemon juice to the mixture.
- 6Add a pinch of salt to the mixture.
- 7Add 1 teaspoon of vanilla extract to the mixture.
- 8Mix until well combined.
- 9Scrape down the sides of the bowl.
- 10Add 1/4 cup of sour cream to the mixture.
- 11Mix until well combined.
- 12Add 5 room temperature eggs to the mixture and mix.
- 13Add 3/4 cup of lemon-lime soda to the mixture.
- 14Add 3 cups of all-purpose flour and 1/4 cup of buttermilk to the mixture.
- 15Mix until well combined.
- 16Add more eggs and lemon-lime soda.
- 17Mix again until well combined.
- 18Add the remaining all-purpose flour.
- 19Mix until a smooth batter forms.
- 20Grease a bundt pan with butter and flour.
- 21Pour the cake batter into the prepared bundt pan.
- 22Smooth out the top of the batter with a spatula.
- 23Bake the cake for 1 hour and 25 minutes at 325 degrees Fahrenheit.
- 24For the lemon glaze, combine 2 cups of powdered sugar, 1 tablespoon of lemon juice, and 1/3 cup of heavy cream in a bowl.
- 25Whisk until smooth.
- 26Once the cake is baked and cooled, pour the lemon glaze over the cake.
- 27Slice and serve the pound cake.
Ingredients
- 3 sticks unsalted butter
- 3 cups white sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 pinch salt
- 0.75 cup 7up lemon lime soda
- 1 tsp vanilla extract
- 5 room temperature eggs
- 0.25 cup buttermilk
- 0.25 cup sour cream
- 3 cups all purpose flour
- 2 cups powdered sugar
- 0.33 cup heavy cream
- 1 tbsp lemon juice
Equipment
large bowlelectric mixerspatulalemon zesterlemon squeezerbundt panwhiskmeasuring cupsmeasuring spoons
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