When you combine lemon and lime with a moist, delicious cream cheese pound cake, magical things happen. This cake is epic, with a soak that’s really more like a glaze to round it off just right.

To keep the cake moist and for added flavor, poke holes in the top of the cake and pour the glaze over it while it is warm. (Stacey Little / Southern Bite)

Fresh Lemon Lime Cake

Prep time: 20 minutes

Cook time: 1 hour

Serves: 8

Ingredients

• 1 (8-ounce) package cream cheese, room temperature
• ⅓ cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1⅓ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 1 tablespoon lemon zest
• 1 tablespoon lime zest

For the glaze:

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon water

Instructions

1. Preheat the oven to 350 degrees and grease and flour a 9-by-5-inch loaf pan. Set aside.
2. Use a mixer to beat the cream cheese, butter and sugar together for about 5 minutes.
3. Add the eggs individually, mixing until each is just combined.
4. In a large bowl, whisk the flour, baking powder and salt together.
5. Add the dry ingredients, milk and lemon and lime zest to the mixture. Mix until combined.
6. Pour the mixture into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. In a small bowl, make the glaze by stirring the powdered sugar, lemon juice, lime juice and water together.
8. Leave the cake in the pan and use a skewer or toothpick to poke holes all over the top of the cake.
9. Pour the glaze over the hot cake.
10. Allow it to cool in the pan for about 20 minutes, then turn out onto a serving platter.
11. Cool completely and serve.
12. Store in an airtight container on the counter.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”