3 sticks (3/4 lb.) unsalted butter, at room temperature
2 1/2 cups sugar
2 teaspoons grated lime zest
2 teaspoons grated lemon zest
5 large eggs, at room temperature
3/4 cup lemon-lime soda
2 cups confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 to 2 Tbsp. lime juice
How to Make It
Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.
Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale and light, about 5 minutes.
Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.
Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.
Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.
Used this recipe as a "training" tool for my 13 yr. old to practice baking. It was a huge success and so easy! She loved the idea of baking with soda pop! Favor is yummy and it got a nice crust in the Bundt pan on the outside and perfectly light on the inside. Used some Nellie's & Joe's Key Lime juice for the icing and it has a great tart taste to cut the sweetness of the glaze. Also added just a pinch of the zest to the icing too. This is a keeper.
I made this cake for a dinner with friends, and it was delicious. It was moist, and soft and had just the right ammount of lemon and sugar. I made a few changes though.
-I used 2 c sugar instead of 2 1/2
-I put 3 tbsp lemon juice into the cake batter
Everyone was in love with the cake. I will definitely make it again.