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
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Ingredients

Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus additional for greasing

3 cups all-purpose flour, sifted, plus additional for the pan

3 cups granulated sugar

5 large eggs

2 tablespoons lemon extract

1 cup lemon-lime soda, such as 7Up

Glaze:

3 cups sifted confectioners' sugar

1/2 cup milk

3 tablespoons lemon-lime soda, such as 7Up

2 teaspoons vanilla extract

1/2 teaspoon lemon extract

Directions

Special equipment:
a 10- to 12-cup fluted Bundt pan
  1. For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
  2. 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.
  3. 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.
  4. 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.