Recipe courtesy of Kardea Brown
Aunt TC's Lemon-Lime Soda Cake
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 807
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 1 g
- Sugar
- 97 g
- Protein
- 8 g
- Cholesterol
- 167 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 807
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 1 g
- Sugar
- 97 g
- Protein
- 8 g
- Cholesterol
- 167 mg
- Sodium
- 53 mg
Ingredients
Cake:
Glaze:
Directions
Special equipment:
a 10- to 12-cup fluted Bundt pan- 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.
