Lemon-Lime Soda Bundt Cake
This light, fluffy cake boasts bright lemon and lime flavors, making it a particularly tasty addition to springtime spreads!
Servings slices
Equipment
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.
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
Calories: 521kcal
Cost: $10
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