Recipe Talk

Lemon Lime Cake
1 sm. box lime Jello
1 pkg. lemon cake mix

TOPPING
1 envelope whipped topping mix (2 or 2 1/2
cups)
1 sm. pkg. lemon instant pudding
1-1/2 c. cold milk

Instructions
Make Jello as directed on box. Mix and bake cake as directed in a 13 x 9 pan. Cook cake, poke holes in cake about 1 inch apart. Pour Jello mixture over holes in cake and refrigerate while making topping. In chilled bowl, blend and whip topping mix, instant pudding, and cold milk until stiff. Frost cake and store in refrigerator. Serve chilled, can be frozen.
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Lemon-Lime Pound Cake
Bon Appétit | February 2001

by Gertrude Burnom, Shreveport, LA

yield: Makes 12 servings

Using sweet soda pop in dessert recipes is a southern tradition.

Ingredients

Nonstick vegetable oil spray

3 cups all purpose flour

1/2 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups sugar

5 large eggs

1 1/2 teaspoons grated lemon peel

1 1/2 teaspoons grated lime peel

3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP)

1 1/4 cups powdered sugar

Preparation

Read More http://www.epicurious.com/recipes/food/views/Lemon-Lime-Pound-Cake-104735#ixzz0lWGbND4A

Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.

Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.