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.
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
Scale
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.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
