Photo: Lemon Lime Soda Pound Cake Recipe
Ingredients
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups sugar
- 5 eggs, separated
- 3 cups all-purpose flour
- 3/4 cup lemon lime soda
- 3 teaspoons lemon juice
Directions
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.
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By Rowena Greenthumb
the desert, CA
on December 27, 2012
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I used ginger ale instead of lemon line soda and 1/2 tsp of ground ginger. I als used only 2 cups of sugar and juice of 2 small lemons. Although good, it could have used more lemon and more giner. I thought it was a little too dense, Probably could use either less flour or more eggs, maybe 3 more eggs and 1/3 cup less flour. Baking time was more than recommended. Good basic recipe.
By olenasunshine_7...
Orange Park, FL
on December 26, 2010
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Very moist and delicious. One of the best pound cakes I've made. I added extra lemon juice and added about 1 Tbs. lemon rind. I would cut the sugar by one cup (or a bit less. The top got this very crusty top and it's not a good looking type of cake but delicious. This would be great served with berries and whipped cream or in a trifle dessert. It also serves more like 10 to 12 people.
By dorothy.amadi_8...
Brooklyn, NY
on December 18, 2010
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Made this cake about 2 months ago and really loved it. Some one made it and brought it to church and it did not meet the quality if this cake. I am going in my kitchen now and make this cake now. I will cut the sugar down to 2 cups or less for it is too sweet.
Read all 16 reviews