Lemon Glaze for Pound Cake

2 cups powdered sugar $
2 teaspoons lemon zest $
1 1/2 tablespoons fresh lemon juice $
1 tablespoon fresh lime juice $
1 tablespoon fresh lemon juice (optional) $
Preparation

Whisk together powdered sugar, lemon zest, 1 1/2 Tbsp. fresh lemon juice, and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.)

Lemon Lime Cake
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 7UP)
Shortening
LEMON-LIME GLAZE
CANDIED LEMONS (OPTIONAL)
Garnish: lime rind twists $
Preparation

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.

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