Lemon Lime Soda Pound Cake Recipes

LEMON BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

AUNT TC'S LEMON-LIME SODA CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
• Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
• For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
• Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

LEMON LIME SODA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 10-inch tube pan and dust with flour.
• In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
• Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
• Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
• Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.

DELICATE LEMON POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined. , Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 12 cup bundt pan with nonstick spray.
• Whisk flour and salt in bowl to blend.
• Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
• Gradually beat in sugar until fluffy.
• Add eggs 1 at a time until until combined.
• Add in 1 teaspoon each of lemon and lime peels.
• Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
• When all combined transfer batter to prepared bundt pan.
• Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
• Cool cake in pan for 5 minutes.
• Turn cake out onto cake rack and cool completely.
• Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
• Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
• Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.