Lemon-Lime Pound Cake

Cake Batter:

1 cup butter

5 eggs

1/2 tsp salt

1 tbsp lemon zest

1 tbsp lime zest

1 1/2 cups honey (Prairie Field Honey would be best!!)

3 cups white flour

1 cup 7-up

Cream butter and honey. Beat in eggs one at a time. Add dry ingredients and zests. Slowly incorporate the 7-up. In a bundt pan bake at 325 C for roughly an hour. Allow the cake to cool and then top with icing.

Icing:

2 cups icing sugar

1/4 tsp salt

1 tbsp lemon zest

1 tbsp lime zest

1 tbsp lemon juice

1 tbsp lime juice

1 tbsp water