lemon lime iced pound cake

How To Make lemon lime iced pound cake

• 
  Step 1
  Preheat oven to 350 degrees F and either spray Baker's Joy in two loaf pans or butter and flour two loaf pans. Cream together room temperature butter and sugar until fluffy.
• 
  Step 2
  Add one egg at a time and beat at medium speed until combined and fluffy.
• 
  Step 3
  Scrape down the sides of the bowl in between each egg.
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  Step 4
  Mix flour, baking soda, baking powder, and salt in one bowl.
• 
  Step 5
  In another bowl, mix the buttermilk, juice of one lime, finely grated zest of one whole lime, vanilla extract, and 2 tablespoons of lemon extract.
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  Step 6
  Alternate the dry mixture and the liquid mixture into your butter, eggs, and sugar.
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  Step 7
  Mix thoroughly in between adding each one, scraping down the sides of the bowl after adding each time.
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  Step 8
  Divide the batter into the two loaf pans and spread evenly in the pans.
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  Step 9
  Bake for 45 minutes to an hour.
• 
  Step 10
  Check with a toothpick or butter knife. Crumbs are ok, but you do not want any raw batter to stick. Also, if the top seems to be getting too brown, you can cover it with foil. I think using the low rack is best for my oven. Let sit in the pans for at least 10-15 minutes, then remove to finish cooling.
• 
  Step 11
  When the loaves are completely cooled, mix the powdered sugar with the zest and juice of the second lime and add the last tablespoon of lemon extract to it.
• 
  Step 12
  Whisk until pourable but not runny. You can add a few drops of milk if you need to.
• 
  Step 13
  Pour over the top of your loaves and let sit until the glaze is firm. Slice up and serve!!!
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