LEMON LIME CREAM CHEESE POUND CAKE

It's the Southern Way!

If company's coming, then it's time to bake a pound cake! 

LEMON LIME CREAM CHEESE POUND CAKE

3 cups all-purpose flour

1 teaspoon salt

3 sticks unsalted butter, room temperature
1 8- ounce package of cream cheese, room temperature

2 1/2 cups sugar

2 teaspoons grated lime zest

2 teaspoons grated lemon zest

5 large eggs, room temperature

3/4 cup 7-UP soda

2 cups confectioners' sugar, sifted

2 tablespoons unsalted butter, melted

2 Tablespoons lemon juice

1 to 2 Tablespoons lime juice

Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.

THE CAKE: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, cream cheese, sugar, and lemon and lime zest until pale and light, about 5 minutes.

Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.

Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.

THE CITRUS GLAZE: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest.

Note to Company…To be eaten for breakfast, lunch and dinner.......3:00 in the afternoon is always approved too! 

Y'all Pucker- Up for this one!