Lemon-lime pound cake

MAKES 6 SERVINGS

1 cup cake flour

½ teaspoon baking powder

Pinch salt

½ cup unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla

1 tablespoon finely chopped lime zest

1 tablespoon finely chopped lemon zest

2 tablespoons milk

2 tablespoons lemon juice

½ cup confectioners' sugar

2 tablespoons lime juice

Fresh fruit salad or berries

Store-bought lemon curd

Preheat the oven to 325 degrees. Prepare a 9-by-5-inch loaf pan with butter and flour. Combine the flour, baking powder and salt in a medium bowl.

With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Slowly add the sugar and beat the mixture until it is light, thick and lemon colored. Add the eggs, vanilla and zests, and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.

Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack that has been placed on top of waxed paper.

While the cake is baking prepare the glaze: In a medium bowl, combine the confectioners' sugar and lime juice, and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.

Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd if desired.

Advance preparation: This might be make a day ahead, covered well and kept at room temperature.

Nutrition facts per serving: 427 calories, 19 g fat, 11 g saturated fat, 149 mg cholesterol, 60 g carbohydrates, 6 g protein, 89 mg sodium, 1 g fiber