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–+ servings

Lemon-Lime Bundt Cake

This Lemon-Lime Bundt Cake is the perfect balance of citrusy brightness and sweetness, ideal for any occasion. The cake is light, fluffy, and has a refreshing lemon-lime flavor that is complemented perfectly by a sweet, crunchy glaze. Whether you're baking for a special celebration or just craving a fresh, zesty treat, this cake is sure to impress.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Glaze Soak/Rest Time 25 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 1/2 cups 3 sticks unsalted butter, room temperature
  • 3 cups all-purpose flour sifted
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 2 tablespoons lemon juice
  • 1 cup lemon-lime soda such as Sprite
For the Glaze:
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 3 tablespoons lemon-lime soda
  • 2 teaspoons vanilla extract
  • For Garnish:
  • Zest of 1 lime
  • Zest of 1 lemon

Equipment

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Heavily spray the Bundt pan with non-stick baking spray, or grease it well with butter and flour.
  3. Set it aside for later.
  4. Cream together the butter and sugar for 5-7 minutes, until the mixture becomes light and fluffy.
  5. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Add the lemon juice and mix well.
  7. Turn off the mixer and switch to a rubber spatula.
  8. Gradually fold in 1 cup of sifted flour at a time into the batter.
  9. Repeat until all 3 cups of flour have been incorporated.
  10. Be gentle and avoid over-mixing to keep the texture light.
  11. Fold in the lemon-lime soda slowly, ensuring the batter loosens up.
  12. The batter will bubble, so it's fun to watch this step!
  13. Pour the batter into the prepared Bundt pan.
  14. Bake for 1 hour and 15 minutes, but resist the urge to open the oven door for at least 1 hour.
  15. Opening the oven too soon can cause the cake to collapse.
  16. After 1 hour, test doneness by inserting a butter knife or skewer into the cake. If it comes out clean, the cake is done.
Glaze the Cake:
  1. While the cake is cooling, prepare Glaze 1
  2. Poke holes in the bottom of the warm cake with a skewer.
  3. Pour Glaze 1 into the holes and let it absorb into the cake for 20-25 minutes.
  4. This glaze will create a sweet, crunchy outer layer on the cake.
  5. Carefully invert the cake onto a cake plate.
  6. Coat the cake with Glaze 2, the thinner version of the glaze, after the cake has cooled completely.
  7. This second glaze will create a smooth finish.

Notes

Creaming Butter and Sugar: Don’t rush the butter and sugar creaming process. This step is essential to creating a light and fluffy texture for the cake.
Room Temperature Eggs: To bring eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes. This helps create a smoother batter.
Sift the Flour: Sifting the flour creates a lighter crumb and improves the texture of your cake.
Soda in the Batter: The lemon-lime soda makes the batter bubble, creating a light and fluffy texture. You can use Sprite or any lemon-lime soda you prefer.
Glaze Tips: The first glaze should be thick, giving the cake a crunchy exterior. When making the second glaze, add a bit of milk to thin it out for easy pouring. Be sure to let the cake cool completely before adding the second glaze so it adheres properly.

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