Lemon Lime Pound Cake

• 1 12 cups unsalted butter, room temperature
• 1 lb organic powdered sugar
• 3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes)
• 12 teaspoon salt
• 6 large eggs
• 2 13 cups cake flour, sifted
• 3 teaspoons powdered lemon flavoring (available from King Arthur Flour Company)
• 1 cup organic powdered sugar
• 1 teaspoon powdered lemon flavoring
• 5 teaspoons fresh lime juice

1. Preheat oven to 325F.
2. Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3. Using electric mixer, beat butter in large bowl until fluffy.
4. Gradually beat in sugar, then lime zest and salt.
5. Bet in eggs 1 at a time.
6. Add flour and lemon powder in 3 additions, beating just until blended each time.
7. Transfer batter to prepared pan.
8. Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour.
9. Cut around center tube and pan sides of angel food cake pan to loosen cake.
10. Remove pan sides.
11. Cool cake completely.
12. *If using a bundt cake pan, cool cake in pan for 5 minutes.
13. Turn cake out on rack; cool completely.
14. Whisk together powdered sugar, lemon powder and lime juice until smooth.
15. Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
16. Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
17. This recipe can be made with all organic ingredients.

unsalted butter, powdered sugar, lime zest, salt, eggs, cake flour, powdered lemon, powdered sugar, powdered lemon, lime juice

Taken from www.food.com/recipe/lemon-lime-pound-cake-250901 (may not work)