Pound cake

Maggie Jimenez Pound offers you this traditional cake but with a special ingredient. As part of your options for summer Maggie also teaches you to make a pina colada flan (look for the recipe) and a coconut island-style bread (look for the recipe).

Ingredients

• Vegetable oil spray
• 3 cups flour
• 1/2 tsp. salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 3 cups sugar
• 5 large eggs
• 1 Tbsp. yellow lemon rind, grated
• 1 Tbsp. green lemon peel, grated
• 3/4 cup 7-Up
• Cover (Glaze)
• 1 1/4 cups icing sugar
• 1/2 tsp. yellow lemon rind, grated
• 1/2 tsp. green lemon peel, grated
• 2 tbsp. 7-UP

Preparation

Preparation time:  20 min
Cooking time:  1 hr 15 min
Ready in:  1 hr 35 min
Preheat oven to 325 ° F.

• Grease a Bundt type pan with vegetable oil spray. 
• Combine flour and salt in a bowl. 
• In an electric mixer, cremate the butter. 
• Gradually add the sugar. 
• Add eggs, one by one. 
• Add lemon peel. 
• Add flour in 4 stages, alternating with the 7-UP. Beginning with the flour. Transfer dough to the pan. Bake 1 hour 15 minutes, until toothpick comes out clean when inserted. Let cool 5 minutes in the mold. Unmold onto a rack and let cool completely. For Cover: Combine icing sugar and lemon peel em a bowl. Pour 7-Up and stir. Drizzle over cooled cake.