Lemon-Lime Pound Cake

Cake:

* 3 c. flour
* 1 tsp. salt
* 3 sticks (3/4 lb.) unsalted butter, at room temperature
* 2 1/2 c. sugar
* 2 tsp. grated lime zest
* 2 tsp. grated lemon zest
* 5 large eggs, at room temperature
* 3/4 c. lemon-lime soda
Glaze:
* 2 c. powdered sugar, sifted
* 2 Tbl. unsalted butter, melted
* 2 Tbl. lemon juice
* 1 to 2 Tbl. lime juice

Preheat oven to 350. Liberally grease and flour a 12-cup Bundt pan. Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale & light, about 5 min. Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hr, 15 min. Cool completely in pan on a rack before inverting onto a plate.
Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.