Lemon-Lime Pound Cake

This recipe is based on a classic Southern favorite called 7-UP Pound Cake, which was created in the 1950's when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.

Ingredients:

• 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 (such as 7-UP)
• Shortening
• Lemon-Lime Glaze
• Candied Lemons (optional)
• Garnish: lime rind twists

Directions:

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.

Yield: Makes 12 servings

Total: 1 Hour, 35 Minutes

Southern Living FEBRUARY 2014