Best 8 Lemon Lime Soda Pound Cake Recipes

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

AUNT TC'S LEMON-LIME SODA CAKE

Steps:

• 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.

LEMON-LIME POUND CAKE RECIPE

Steps:

• Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
• Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
• Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
• Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.

LEMON LIME ICED POUND CAKE

Steps:

• 1. Preheat oven to 350 and either spray Baker's Joy in two loaf pans or butter and flour two loaf pans. Cream together room temperature butter and sugar until fluffy.
• 2. Add one egg at a time scraping down the sides of the bowl in between each egg and beat at medium speed until combined and fluffy.
• 3. Mix together flour, baking soda, baking powder and salt in one bowl. In another bowl mix the buttermilk, juice of one lime, finely grated zest of one whole lime, vanilla extract and 2 of the tablespoons of lemon extract.
• 4. Alternate the dry mixture and the liquid mixture into your butter, eggs, and sugar and mix thoroughly in between adding each one, scraping down the sides of the bowl after adding each time.
• 5. Divide batter into the two loaf pans and spread evenly in pans. Bake for 45 minutes to an hour. Check with a toothpick or butter knife... crumbs are ok but you do not want any raw batter to stick. Also, if the top seems to be getting too brown, you can cover with foil. I think using the low rack is best for my oven. Let sit in the pans for at least 10-15 minutes then remove to finish cooling.
• 6. When the loaves are completely cooled, mix the powdered sugar with the zest and juice of the second lime and add the last tablespoon of lemon extract to it. whisk until pourable but not runny... you can add a few drops of milk if you need to. Pour over the top of your loaves and let sit until the glaze firms. Slice up and serve!!!

DELICATE LEMON POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined. , Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 12 cup bundt pan with nonstick spray.
• Whisk flour and salt in bowl to blend.
• Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
• Gradually beat in sugar until fluffy.
• Add eggs 1 at a time until until combined.
• Add in 1 teaspoon each of lemon and lime peels.
• Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
• When all combined transfer batter to prepared bundt pan.
• Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
• Cool cake in pan for 5 minutes.
• Turn cake out onto cake rack and cool completely.
• Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
• Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.
• Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!