Lemon-Lime Soda Cake As Made By Stefani
Spiked with lemon-lime soda, this moist classic pound cake will have you shouting for joy and going back for seconds.
Total Time
2 hr
2 hr
Prep Time
25 minutes
25 min
Cook Time
1 hr 25 min
1 hr 25 min
Total Time
2 hr
2 hr
Prep Time
25 minutes
25 min
Cook Time
1 hr 25 min
1 hr 25 min
Ingredients
for 10 servings
Cake
- nonstick cooking spray, for greasing
- 3 sticks unsalted butter, room temperature
- 2 ½ cups granulated sugar (500 g)
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon
- 3 cups all purpose flour (375 g), spooned and leveled
- ½ teaspoon kosher salt
- ¾ cup lemon lime soda (180 mL), room temperature
Glaze
- 1 ½ cups powdered sugar (165 g)
- 1 tablespoon lemon juice
- 1 teaspoon lime juice
- 1 tablespoon lemon lime soda
- ¼ teaspoon lime zest
- ¼ teaspoon lemon zest
Nutrition Info
- Calories 377
- Fat 3g
- Carbs 77g
- Fiber 3g
- Sugar 44g
- Protein 8g
Estimated values based on one serving size.
Preparation
- 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!
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