Lemon-Lime Soda Bundt Cake

First of all, thank you guys so much for helping me wish Sara a happy early birthday! She totally wasn’t in on the surprise, so it was so fun that you guys knew what was in her birthday box before she did! The winner is #894, Trish May. Trish, I’ve sent you an email, so if you haven’t checked it, go! Now! Trying to be too bossy here, just excited.

So Easter is happening. On Sunday. If you haven’t figured out what sweet treat you’re serving with Easter dinner (besides, you know, the Starburst jellybeans and the Cadbury chocolate eggs and the Reese’s Peanut Butter Eggs…need I go on? Easter pretty much has the corner on the best holiday candy), I’m here to help you out.

This cake is kind of crazy. It has 2 ½ sticks of butter. 20 tablespoons. It’s leavened with eggs and lemon-lime soda, but no baking soda or baking powder. You bake it for over an hour. The batter tastes like cheesecake and the finished product melts in your mouth and tastes like a giant cake doughnut. There’s nothing ordinary about this cake, but I swear to you all, it’s so easy and so delicious that you’ll make it again and again.

You’re going to need sugar, eggs, lemon-lime soda (I used Sprite, but you could use 7-Up or Sierra Mist. Don’t use sugar-free soda—it will mess with the texture. You could use Mountain Dew if that’s your jam), lime zest, lime juice, lemon zest, lemon juice, butter, and cake flour.

Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.

Melt the butter and set aside to cool slightly.

Can we talk about the melting of butter and how the whole process is one of the most beautiful, amazing processes in the world? Just me? It really explains so much.

Anywho.

Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan.

Bake for 1 ¼-1 ½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor. Mine was actually done around 1 hour and 7 minutes, but I live at a very low altitude and have a gas oven that is wildly irregular). Remove the cake from the oven and allow to cool for 10 minutes,

then turn the cake out onto a wire rack to cool completely (about 2 hours, although I’ll be honest and say I didn’t wait the full 2 hours to glaze the cake.)

To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Also, don’t forget that our olive oil is currently on sale! Go snag a few bottles while you can!