Lemon-Lime Soda Bundt Cake

So Easter is happening. On Sunday. If you haven’t figured out what sweet treat you’re serving with Easter dinner (besides, you know, the Starburst jellybeans and the Cadbury chocolate eggs and the Reese’s Peanut Butter Eggs…need I go on? Easter pretty much has the corner on the best holiday candy), I’m here to help you out.

This Lemon-Lime Soda Bundt Cake is kind of crazy. It has 2 ½ sticks of butter. 20 tablespoons. It’s leavened with eggs and lemon-lime soda, but no baking soda or baking powder. You bake it for over an hour. The batter tastes like cheesecake and the finished product melts in your mouth and tastes like a giant cake doughnut. There’s nothing ordinary about this cake, but I swear to you all, it’s so easy and so delicious that you’ll make it again and again.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Cake

• Granulated sugar
• Eggs
• Lemon-lime soda – Like 7-Up, Sprite, Sierra Mist, etc. Use regular soda, not diet. I’ve found diet soda changes the texture of the finished cake.
• Lemon zest and juice – Freshly juiced and zested.
• Lime zest and juice – Freshly juiced and zested.
• Salted butter – Use real butter, not margarine.
• Cake flour – Cake flour has lower protein than all-purpose flour, which results in less gluten development in for finished cake. This means it will bake up with a light, fluffy texture and a small, delicate crumb. While cake flour is going to give the best texture, you can substitute all purpose flour and corn starch in a pinch. Normally you measure out 1 cup of flour, remove two tablespoons of the flour, and replace them with 2 tablespoons of cornstarch. For this recipe, that would mean combining 3 cups plus 1 1/2 tablespoons all-purpose flour with 6 1/2 tablespoons cornstarch. Be sure to spoon the flour lightly into your measuring cup when measuring!

Glaze

You can double the glaze if you’d like!

• Powdered sugar
• Fresh lemon juice
• Fresh lime juice

How to Make a Lemon-Lime Soda Bundt Cake

1. Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.
2. Melt the butter and set aside to cool slightly. (Can we talk about the melting of butter and how the whole process is one of the most beautiful, amazing processes in the world? Just me?)
3. Anywho, add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.
4. Pour the batter into a prepared pan. Bake for 1 ¼-1 ½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor. Mine was actually done around 1 hour and 7 minutes, but I live at a very low altitude and have a gas oven that is wildly irregular). Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours, although I’ll be honest and say I didn’t wait the full 2 hours to glaze the cake.)
5. To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Frequently Asked Questions

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Lemon-Lime Soda Bundt Cake

5 from 3 votes

This light, fluffy cake boasts bright lemon and lime flavors, making it a particularly tasty addition to springtime spreads!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

ServingsServings12 slices

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Equipment

• Bundt pan

Ingredients

Cake

• 2 ½ cups sugar
• 5 large eggs room temperature
• ½ cup lemon-lime soda like 7-Up, Sprite, or Sierra Mist
• 1 tablespoon grated lime zest
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1¼ cups salted butter 2 ½ sticks
• 3 ¼ cups 13 ounces cake flour

Glaze – Can be doubled

• 1 cup (4 ounces) powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice.

US Customary – Metric

Instructions

• Position the oven rack in the lower-middle position. Preheat oven to 300℉. Grease and flour a 12-cup tube or Bundt pan.
• Melt the butter and set aside to cool slightly.
• Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add ⅓ of the flour and whisk until combined. Repeat twice until all the flour has been used.
• Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor. Mine was actually done around 1 hour and 7 minutes, but I live at a very low altitude and have a gas oven that is wildly irregular).
• Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours, although I’ll be honest and say I didn’t wait the full 2 hours to glaze the cake).
• To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Notes

• In a pinch, you can replace the 3 1/2 cups of cake flour with 3 cups plus 1 1/2 tablespoons all-purpose flour and 6 1/2 tablespoons cornstarch. Be sure to spoon the flour lightly into your measuring cup when measuring!
• Store finished, cool cake under a cake dome or in an airtight container and enjoy within 2-3 days for best results. 

Nutrition

Serving: 1slice (1/12th cake with glaze), Calories: 521kcal, Carbohydrates: 77g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 180mg, Potassium: 76mg, Fiber: 1g, Sugar: 52g, Vitamin A: 693IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 1mg

Course: Breakfast and Brunch, Desserts

Cuisine: Baked Goods, Easter

Keyword: Lemon-Lime Soda Bundt Cake

Calories: 521kcal

Author: Lightly adapted from Cook’s Country

Cost: $10

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