Lemon-Lime Pound Cake Recipe

Preheat oven to 325°; butter and flour a 9 x 5 inch loaf pan.
In a bowl, combine the flour, baking powder, and salt; set aside.
With an electric mixer on medium speed, beat the butter until smooth.
Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
Add in eggs, vanilla, and zests; beat until incorporated.
Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
Spoon glaze over cake; transfer cake to a cake plate.
Serve with your favorite berries or fresh fruit, and lemon curd, if desired.