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Lemon Lime Pound Cake
"Lemon Lime Pound Cake is the lightest cake made even lighter with some bubbly soda. The soft texture of the cake and the yummy citrus flavor will absolutely make it one of your favorites! My lemon lime pound cake is the best, and you’ll never guess my secret ingredient…. Soda! I know it sounds strange, but it makes the most fluffy and light cake that is bursting with flavor. If the amazing texture and fun recipe weren’t enough, the flavor of this cake is unreal too. It’s sweet and rich with lemon and lime flavor! And the glaze packs a tart punch."
Preparation Time20 min
Cooking Time1 hr 15 min
Cooking Vessel SizeBundt cake pan
- 1 1/2 cup Unsalted butter, room temperature
- 3 cups All purpose flour, sifted
- 3 cups Granulated sugar
- 5 Large eggs, room temperature
- 2 tablespoons Lemon juice
- 1 cup Lemon-lime soda
- 1 1/2 cup Confectioner’s sugar
- 2 tablespoons Milk
- 3 tablespoons Lemon-lime soda
- 2 teaspoons Vanilla extract
- Zest of a lime and lemon, for garnish
To make your lemon lime pound cake, start by preheating the oven to 325 degrees.
Coat a bundt pan heavily with non-stick cooking spray or butter and flour, making sure to cover the entire pan. Set it aside.
Next, add the butter and sugar to a mixing bowl and cream them together for about 5-7 minutes or until fluffy and light.
Add the eggs one at a time, mixing after each until combined.
Add the lemon juice and stir again.
Next, add the flour one cup at a time and fold it in with a rubber spatula. Be careful not to overmix!
Once the flour is all added in, add the lemon lime soda.
Fold in the soda carefully, making sure to only mix until it’s incorporated.
Pour the batter into the prepared bundt pan and bake it in the preheated oven for 1 hour and 15 minutes. Do not open the oven door while the cake cooks!
When the time is up, insert a skewer or butter knife into the cake to test if it’s cooked through.
Once cooked through, start making your glaze! Add all the glaze ingredients, except the zest, to a small mixing bowl and whisk them together until smooth.
Take about ¼ of the glaze and place it in a separate bowl. Add 1-2 extra tablespoons of milk and whisk it in to create a thinner glaze that you can pour.
Poke holes in the bottom of the cake with a skewer and pour the thinned glaze mixture over the cake.
Let the cake sit for about 20-25 minutes as the cake cools.
Turn the cake over onto a cake plate and take the reserved thick glaze and drizzle it over the top of the cake.
Top the cake with the lemon and lime zest and enjoy.
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