AUNT TC'S LEMON-LIME SODA CAKE
Provided by Kardea Brown
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 11
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 SODA POUND CAKE
Provided by Food Network
Categories dessert
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan and dust with flour.
- In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
- Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
- Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
- Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love