SUGAR FREE LEMON LIME SODA CAKE - THE SUGAR FREE DIVA

Sugar Free Lemon Lime Soda Cake - THE SUGAR FREE DIVA image

Provided by @MakeItYours

Number Of Ingredients 7

3 cups All purpose flour (- sifted)
1 ½ cups Butter (- unsalted and at room temperature)
3 cups Splenda (- see post for alternatives)
5 Eggs (- room temperature)
2 tbsp Lemon Juice
1 cup Sugar Free Lemon Lime Soda
Glaze (-see post)

Steps:

Preheat your oven to 300 degrees. Double prep a bundt cake pan. This can mean both spraying with nonstick spray and then dusting with flour.
Sift the flour if not already sifted. Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense.
In a large mixing bowl, cream together the butter and sugar alternative until light and fluffy. This will take between five and seven minutes. Then add the eggs one at a time, mixing between additions. Follow this up by adding the lemon juice.
Turn off the mixer and move to using a spatula for the next step. Fold in one cup of flour and continue until all three cups of flour have been folded in and incorporated-do not over mix. Then stir in the soda.
Transfer the cake batter prepped bundt pan and bake for 1 hour and 20 minutes or until a skewer or butter knife (not a toothpick) comes out clean. Tip: Resist the urge to open the oven for at least an hour and do not slam the oven door shut.
Remove the cake from the oven and make the glaze. Use a skewer to poke holes in the cake and then pour the thinner glaze over the cake. Allow the cake to cool for a half hour. Then turn the cake over onto a cake plate and coat with the second, thicker glaze.