A delightful bundt cake with a citrusy twist, perfect for gatherings or as a treat.
Preheat your oven to 325°F (160°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air, making the cake lighter.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Gradually mix in the flour, alternating with the lemon-lime soda, beginning and ending with the flour.
Alternating prevents overmixing and ensures a smooth batter.
Pour the batter into a well-greased bundt pan.
Grease the pan thoroughly to avoid sticking.
Bake for 1 hour or until a toothpick inserted comes out clean.
Check for doneness without opening the oven too early.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling slightly in the pan helps the cake set.
Mix powdered sugar and lemon juice to create the glaze.
Adjust the glaze consistency by adding more sugar or juice.
Drizzle the glaze over the cooled cake before serving.
For a neater presentation, place parchment paper under the rack while glazing.
Continue in our app for the best experience
