Recipe Index

Ingredients

• Cake: Cooking spray
• 3 sticks salted butter, softened
• 3 c. granulated sugar
• 5 large eggs
• 1/4 tsp. salt
• 3 c. all-purpose flour
• 1 c. lemon-lime soda
• 3 tbsp. grated lemon zest (from 2 to 3 lemons)
• Glaze: 2 tbsp. grated lemon zest (from about 2 lemons)
• 2 c. powdered sugar, sifted
• 2 tbsp. fresh lemon juice, plus more if needed
• 1/4 tsp. salt
• 1 tbsp. water

Method

1. Heat the oven to 325° and coat a 10-cup Bundt pan thoroughly with cooking spray, getting into every ridge.
2. Beat the softened salted butter with the granulated sugar in an electric mixer fitted with the paddle for about 5 minutes on medium-high speed until the mixture looks light and fluffy.
3. Add the 5 eggs one at a time, mixing well after each one goes in.
4. Drop the mixer to medium-low, add the ¼ teaspoon of salt and then the flour a cup at a time, mixing after each cup.
5. Pour in the lemon-lime soda on low speed, stir through the 3 tablespoons of grated lemon zest for the cake, scrape down the bowl and mix once more.
6. Spoon the batter into the Bundt pan in large dollops, smooth the top and bake for 70 to 75 minutes until a toothpick pushed into the cake comes out clean.
7. Cool the cake on a rack for 15 minutes in the pan, turn it out carefully and let it cool completely on the rack.
8. Spread the 2 tablespoons of grated lemon zest for the glaze on a plate and leave it to air-dry for about 30 minutes.
9. Whisk the powdered sugar with the dried zest, the lemon juice, the ¼ teaspoon of salt and the water in a medium bowl until the glaze is thick but pourable, adding a touch more lemon juice if it refuses to run.
10. Set the cooled Bundt cake on a stand, spoon the glaze over it so it dribbles down the grooves and give it about 30 minutes to set before slicing.

Total: 2h 0m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data