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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The citrus is the star in this cake! We love citrus and I always up the zests a bit when I make this. I have no idea where this recipe came from but I have certainly taken it into my heart. Lovely served with or without the glaze. Ingredients:
non-stick cooking spray |
3 cups all-purpose flour |
3 stick unsalted butter, room temperature |
3 cups sugar |
5 large eggs |
1 1/2 teaspoons lemon zest |
1 1/2 teaspoons lime zest |
3/4 cup plus 2 tablespoons lemon-lime soda |
1 1/4 cups confectioners' sugar |
Directions:
1. Prepare bundt pan with non-stick cooking spray.
2. Preheat oven to 325 degrees F.
3. Blend together flour and salt in bowl.
4. Set aside.
5. Beat butter in mixing bowl until fluffy.
6. Add sugar and beat.
7. Add eggs, one at a time, beating well after each addition.
8. Add 1 teaspoon of EACH zest.
9. Mix well.
10. Add flour alternately with 3/4 cup lemon-lime soda.
11. Beat well.
12. Pour into prepared pan.
13. Bake for 1 1/4 hours OR until cake tests done.
14. Remove from oven.
15. Cool 5 minutes in the pan.
16. Turn cake out to cool completely.
17. GLAZE:
18. Combine 1 1/4 cups confectioners' sugar with remaining zests and 2 tablespoons lemon-lime soda.
19. Glaze cake.
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