Cherry Limeade Pound Cake
Here's the perfect summery sort of pound cake using fresh cherries!
Foto: RecipeGirlIngredients
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1½ cups (3 sticks) unsalted butter, (at room temperature)
- 3 cups granulated white sugar
- 1½ teaspoons freshly grated lime zest
- 5 large eggs
- 3/4 cup Cherry 7-Up
- 2 cups pitted and quartered sweet fresh cherries
- 1¼ cups powdered sugar, (sifted)
- 2 tablespoons Cherry 7-Up
- 1½½ teaspoons freshly grated lime zest
Steps
Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.
In a medium bowl, whisk together the flour and salt. In a large bowl, use an electric mixer to cream together the butter and sugar. Add the lime zest. Beat in the eggs one at a time, until each is well incorporated. Mix in 1/3 of the flour mixture at a time, alternating with the 7-Up. Stir in the cherries.
Scoop the batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until a sharp, thin knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let cool for 20 minutes, then place a serving plate over the top and gently flip over. Give the bottom of the pan a few taps if you need to loosen the cake from the pan. Let the cake cool completely on the serving platter before topping with the glaze.
In a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.
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