LEMON-LIME POUND CAKE

Makes 1 cake to serve about 8

• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 2 cups sugar
• 5 eggs, at room temperature
• 1 tablespoon grated lemon zest
• 1 tablespoon grated lime zest
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons fresh lime juice

Preheat the oven to 325 degrees. Butter and lightly dust with flour, a 9-by-5-by-3-inch loaf pan. In a mixing bowl, cream the butter until smooth. Gradually add the 1/1/2 cups of the sugar and beat until the mixture is light and fluffy, about five minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lemon and lime zests.

Sift together the flour, salt and baking powder. Add the dry ingredients, about 1/2 cup at a time, to the butter mixture, beating on low speed until all is blended. Spoon the batter into the pan. Bake for 1 hour and 15 minutes or until the edges of the cake pulls slightly away from the pan and the top springs back when touched. Cool the cake in the pan on a wire rack for about five minutes.

Combine the remaining 1/2 cup sugar and the lime and lemon juices in a small nonreactive saucepan. Cook over medium heat, stirring to dissolve the sugar, for one to two minutes. Do not boil. Remove from the heat.

Invert the pan to unmold the cake over a sheet of waxed paper. While the cake is still warm, brush it all over with the hot citrus glaze. Let cool completely, then wrap in plastic wrap then in foil. Let it stand for at least one day before slicing. It will keep for one week.