Lemon-Lime Pound Cake

• 1 cup cake flour
• 12 teaspoon baking powder
• salt, a pinch
• 12 cup unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon finely chopped lime zest
• 1 tablespoon finely chopped lemon zest
• 2 tablespoons milk
• 2 tablespoons fresh lemon juice
• 12 cup powdered sugar
• 2 tablespoons fresh lime juice
• fresh berries, for serving (or other sliced fruit)
• lemon curd, for serving

1. Preheat oven to 325; butter and flour a 9 x 5 inch loaf pan.
2. In a bowl, combine the flour, baking powder, and salt; set aside.
3. With an electric mixer on medium speed, beat the butter until smooth.
4. Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
5. Add in eggs, vanilla, and zests; beat until incorporated.
6. Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
7. Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
8. Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
9. While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
10. Spoon glaze over cake; transfer cake to a cake plate.
11. Serve with your favorite berries or fresh fruit, and lemon curd, if desired.

cake flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, lime zest, lemon zest, milk, lemon juice, powdered sugar, lime juice, fresh berries, lemon curd

Taken from www.food.com/recipe/lemon-lime-pound-cake-374340 (may not work)