Lemon-Lime Soda Cake As Made By Stefani

Name: Lemon-Lime Soda Cake As Made By Stefani
Total time: 120
Yield: 10
Ingredients: nonstick cooking spray, for greasing; 3 sticks unsalted butter, room temperature; 2 ½ cups granulated sugar; 5 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 2 tablespoons lemon; 3 cups all purpose flour, spooned and leveled; ½ teaspoon kosher salt; ¾ cup lemon lime soda, room temperature; 1 ½ cups powdered sugar; 1 tablespoon lemon juice; 1 teaspoon lime juice; 1 tablespoon lemon lime soda; ¼ teaspoon lime zest; ¼ teaspoon lemon zest

Recipe by Tasty from tasty.co

Desserts 2 Hr.

Ingredients

10 servings

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nonstick cooking spray, for greasing
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3 sticks unsalted butter, room temperature
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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1 teaspoon vanilla extract
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1 teaspoon lemon zest
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2 tablespoons lemon
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3 cups all purpose flour, spooned and leveled

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½ teaspoon kosher salt
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¾ cup lemon lime soda, room temperature
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1 ½ cups powdered sugar
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1 tablespoon lemon juice
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1 teaspoon lime juice
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1 tablespoon lemon lime soda
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¼ teaspoon lime zest
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¼ teaspoon lemon zest

Instructions

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!