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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This is another find from Bon Appetit. This is really good with fresh strawberries as strawberry shortcake...gosh, I wish strawberries were in season again! *cooking times approx* Ingredients:
3 cups flour |
1/2 teaspoon salt |
1 1/2 cups unsalted butter, room temp |
3 cups sugar |
5 eggs |
1 1/2 teaspoons grated lemon peel |
1 1/2 teaspoons lime zest |
3/4 cup carbonated lemon-lime beverage, plus |
2 tablespoons carbonated lemon-lime beverage (about) |
1 1/2 cups powdered sugar |
Directions:
1. Preheat oven to 325 degrees.
2. Spray 12 cup bundt pan with nonstick spray.
3. Whisk flour and salt in bowl to blend.
4. Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
5. Gradually beat in sugar until fluffy.
6. Add eggs 1 at a time until until combined.
7. Add in 1 teaspoon each of lemon and lime peels.
8. Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
9. When all combined transfer batter to prepared bundt pan.
10. Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
11. Cool cake in pan for 5 minutes.
12. Turn cake out onto cake rack and cool completely.
13. Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
14. Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.
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