Lemon-Lime Bundt Cake

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Looking for a citrus-forward dessert that’s sure to impress at your next gathering? This Lemon-Lime Bundt Cake combines the bright tang of lemon with the bubbly lift of lemon-lime soda, resulting in a rich, moist cake that’s both refreshing and satisfying. Whether you make it from scratch or take the box mix shortcut, this cake delivers bakery-quality flavor with minimal effort

Why You’ll Love This Recipe

• Packed with zesty lemon flavor and a moist, tender crumb
• Easy to make from scratch or with a boxed cake mix
• Perfect for potlucks, parties, and Sunday brunch
• Topped with a glossy lemon glaze for extra flair
• Versatile enough to customize with your favorite flavors

Ingredients Breakdown

From Scratch:

• 5 eggs – Add richness and structure to the cake.

• 3 cups self-rising flour – Contains baking powder and salt for built-in leavening.

• ¾ lb butter (3 sticks), softened – Creates a moist, buttery texture.

• 3 cups sugar – Sweetens the cake and helps with browning.

• 2 tablespoons lemon juice or extract – Provides bright, tangy lemon flavor.

• ¾ cup carbonated lemon-lime soda – Adds moisture and enhances the citrus taste with a subtle fizz.

Using Box Cake Mix:

• 1 box yellow cake mix – A convenient base with a buttery vanilla flavor.

• 4 eggs – Provide structure and richness.

• ¾ cup vegetable oil – Keeps the cake moist and tender.

• 1 (4-ounce) box instant lemon pudding mix – Intensifies lemon flavor and improves texture.

• ¾ cup lemon-lime soda – Adds citrus flavor and a light texture.

Lemon Glaze:

• 1 cup powdered sugar – Forms the sweet base of the glaze.

• 2 tablespoons lemon juice – Delivers a tangy kick.

• 1 teaspoon milk – Smooths out the glaze for easy drizzling.

Tips and Tricks

• Don’t Overmix: Overmixing can lead to a dense cake.
• Use Fresh Lemon Juice: For best flavor, opt for freshly squeezed juice.
• Room Temperature Ingredients: Ensure butter and eggs are room temp for better blending.

Variations and Customizations

• Add Zest: Boost flavor with lemon or lime zest.
• Switch Flavors: Try orange extract or grapefruit soda.
• Frost It: Top with cream cheese frosting for a decadent twist.

Pairing Suggestions

• Serve With: A cup of hot tea, iced coffee, or a sparkling lemonade.
• Side Ideas: Fresh berries or vanilla ice cream.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.
• Freezer: Wrap tightly and freeze for up to 2 months.

Popular Questions

Can I make this cake ahead of time?

Yes, this cake stays moist for days and is perfect for prepping in advance.

Can I use diet soda?

Yes, but it may slightly affect the texture.

Is self-rising flour necessary?

For the from-scratch version, yes. Otherwise, you’ll need to add baking powder and salt separately.

Lemon-Lime Bundt Cake

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• Author: easysweetmeal
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

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Description

Lemon-Lime Bundt Cake – A sunny, citrus-packed cake bursting with zesty lemon and lime flavor. Moist, tender, and topped with a tangy glaze—perfect for brightening any day

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Ingredients

Scale 1x2x3x

• 5 eggs
• 3 cups self-rising flour
• 3/4 lb butter, softened (3 sticks)
• 3 cups sugar
• 2 tablespoons lemon juice or extract
• 3/4 cup carbonated lemon-lime beverage
• 1 box yellow cake mix
• 4 eggs
• 3/4 cup vegetable oil
• 1 (4-ounce) box instant lemon pudding mix
• 3/4 cup carbonated lemon-lime soda
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon milk

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Instructions

From Scratch:

1. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar for 10 minutes until fluffy.
2. Add Eggs: Mix in eggs one at a time, beating well after each addition.
3. Incorporate Dry Ingredients: Gradually add flour and lemon juice or extract.
4. Fold in Soda: Gently fold in the lemon-lime soda.
5. Prepare Pan: Pour the batter into a greased 12-cup Bundt pan.
6. Bake: Bake at 325°F for 60 to 75 minutes, or until a toothpick comes out clean.
7. Cool and Glaze: Let cake cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with lemon glaze.

Using Cake Mix:

1. Preheat Oven: Set oven to 325°F and grease a Bundt pan.
2. Mix Ingredients: In a large bowl, combine cake mix, pudding mix, eggs, oil, and soda. Mix until smooth.
3. Bake: Pour batter into prepared pan and bake for 45 to 55 minutes.
4. Cool and Glaze: Cool completely, then drizzle with glaze.

Notes

• For a bakery-style finish, dust with powdered sugar after glazing.
• Always test the cake with a toothpick before removing from the oven.
• Let the cake cool fully before slicing for clean, beautiful cuts.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

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