Indulge in the vibrant flavors of our Effervescent Lemon-Lime Pound Cake, a refreshing twist on a classic dessert. This recipe promises a moist, flavorful cake with a delightful citrus aroma, made lively with the addition of lemon-lime soda. Perfect for summer gatherings or as a comforting treat, this cake pairs beautifully with a cup of tea or a dollop of cream. Let’s dive into the zesty world of baking with a recipe that’s sure to impress.
Ingredients and Directions:
For the cake:
- 1 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup lemon-lime soda, like 7UP
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Lemon and lime zest for garnish
Directions:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream the butter, oil, and sugar until light and fluffy. Add eggs one at a time, fully incorporating after each addition.
- Sift together the flour, baking powder, and salt. Alternate adding this to the creamed mixture with the lemon-lime soda, beginning and ending with the flour mix. Stir in the zests.
- Pour the batter into the prepared pan, baking for 70-75 minutes. Once done, let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- For the glaze, combine the powdered sugar and citrus juices until smooth. Drizzle over the cooled cake and garnish with additional zest.
Preparation and Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 75 minutes
- Total Time: 95 minutes
- Servings: 16
- Kcal: 520 kcal per serving
Nutritional Breakdown (per serving):
- Calories: 520
- Carbohydrates: 75g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 115mg
- Sodium: 85mg
- Potassium: 63mg
- Fiber: 0.5g
- Sugar: 50g
- Vitamin A: 660IU
- Vitamin C: 2mg
- Calcium: 26mg
- Iron: 1.8mg
This cake is a source of vitamin A and C, providing a slight nutritional boost amidst its indulgence.
FAQs:
- Can I use a different type of soda? Yes, any citrus-flavored soda will work, though lemon-lime varieties best complement the zest flavors.
- How should I store the leftover cake? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can this recipe be made gluten-free? Absolutely, just substitute the all-purpose flour with your favorite gluten-free flour blend.
- Is there a vegan alternative for this cake? Yes, you can use plant-based butter, egg substitutes, and a suitable plant-based milk with a bit of acidity (like adding vinegar to almond milk) in place of the soda.
Embark on a baking journey with this Effervescent Lemon-Lime Pound Cake and enjoy a slice of zesty perfection.
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Effervescent Lemon-Lime Pound Cake
- Total Time: 95 minutes
Description
Indulge in the vibrant flavors of our Effervescent Lemon-Lime Pound Cake, a refreshing twist on a classic dessert. This recipe promises a moist, flavorful cake with a delightful citrus aroma, made lively with the addition of lemon-lime soda. Perfect for summer gatherings or as a comforting treat, this cake pairs beautifully with a cup of tea or a dollop of cream. Let’s dive into the zesty world of baking with a recipe that’s sure to impress.
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup lemon-lime soda, like 7UP
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Lemon and lime zest for garnish
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream the butter, oil, and sugar until light and fluffy. Add eggs one at a time, fully incorporating after each addition.
- Sift together the flour, baking powder, and salt. Alternate adding this to the creamed mixture with the lemon-lime soda, beginning and ending with the flour mix. Stir in the zests.
- Pour the batter into the prepared pan, baking for 70-75 minutes. Once done, let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- For the glaze, combine the powdered sugar and citrus juices until smooth. Drizzle over the cooled cake and garnish with additional zest.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Serving Size: 16
- Calories: 520 kcal per serving
- Sugar: 50g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 115mg
