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Lemon Lime Bundt Cake

.Lemon Lime Bundt Cake is a rich, moist cake that's perfect for a family dessert or holiday get-together. Topped with a tasty glaze to gild the lily, this bundt cake is always a welcome sweet treat for any occasion.

Course Dessert
Cuisine American
Keyword bundt cake, dessert, easy bundt cake, favorite desserts, homemade, Lemon, lime, moist bundt cake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 12 Servings
Author Rob

Ingredients

Bundt Cake

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups all-purpose flour, sifted*
  • 3 cups granulated sugar
  • 5 large eggs, room temperature*
  • 2 tablespoons lemons juice
  • 1 cup lemon-lime soda*

Glaze:

  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 3 tablespoons lemon-lime soda*
  • 2 teaspoons vanilla extract
  • Garnish: Zest of a lime and a lemon

Instructions

  1. Preheat the oven to 325 degrees.

  2. Heavily spray Bundt pan with non stick baking spray, or grease well with butter and flour.

    Set aside.

  3. Cream butter and sugar for 5-7 mins or until light and fluffy.

  4. Add the eggs, one at a time, fully incorporating each before adding another, add in flavorings.

  5. Turn off the mixer and move to using a spatula.

  6. Add one cup of sifted flour to the mixer, folding it into the batter with a rubber spatula. Continue to do this until all 3 cups of sifted flour have been incorporated.

  7. Once all of the flour has just been incorporated, do not over mix, add in the lemon lime soda.

  8. Resist the urge to stir the liquid in, fold it in so that the batter loosens up.

  9. Pour into the prepared bundt pan and bake for 1 hour and 15 mins.

  10. Resist the urge to open the oven for at least an hour and do not slam the oven door shut.

  11. Test the doneness of the cake with a butter knife or skewer (a toothpick wont be long enough). Once the cake is done, remove from oven and make the glaze1*

  12. Using a skewer poke holes in the bottom of the bundt cake. Pour glaze 1 over the holes and let the cake cool, 20-25 mins.

  13. Turn the cake over onto a cake plate and coat with glaze two.

Recipe Notes

Notes:
When creaming, the butter and sugar will begin to change in color due to the air being incorporated into the mixer. If you rush this process, your cake will not be light and fluffy and will be more dense. Do not rush this particular stage.
 
Bring the eggs to room temperature by placing them in a bowl of warm water before starting the recipe. By the time the butter and sugar has creamed, the internal temperature of the eggs will have risen. This helps to create a smooth batter and will keep the emulsion from breaking as they are added one by one.
 
Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense, this cake will melt in your mouth.
 
For this recipe I used Sprite specifically, but any lemon lime soda will work. The batter will bubble! This is a great moment to share with kids if they are in the kitchen.
 
Glaze 1: The glaze as written will be thicker than usual in order to get the nice crunchy glaze on the outside. Once this version is made, take about ¼ of it and put it to a liquid measure cup. Add 1-2 Tbsp milk to thin it out. It should be pourable, not runny.
Give the warm cake time to cool so that it can absorb the flavors of the glaze into the center of the cake. Resist the urge to over pour the icing. This will make the cake too wet on the inside and it will go bad much faster.
 
If the cake is still warm to the touch the second glaze will have a harder time adhering to the cake for a nice presentation. Let the cake cool completely before adding the glaze 2 icing