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Lemon Lime Cake


3 cups flour

1 1/2 cup butter (3 sticks) softened

3 cups sugar

5 eggs (add separately)

2 tbsp lemon juice

2 tbsp lime juice

1 lemon and lime zest

1 cup lemon/lime soda (such as Sprite)


3 cups powdered sugar

1/4 cup milk

3 tbsp lemon/lime soda

1 tsp lemon juice

1 tsp lime juice

1 tsp lime and lemon zest


Preheat oven to 325 degrees. Grease and flour a bundt cake pan or two loaf pans.

Blend butter and sugar until creamy.

Add eggs, one at a time and beat well after each entry.

Add zest and juice.

Add soda.

Add flour in 1/2 cup increments just until corporated.

Pour into the prepared pan and bake for 1 hour.


Combine sugar, milk, soda, juice and zest into a bowl. Blend until smooth.

While cake is warm (straight from the oven), poke holes with a skewer. Pour 1/4 cup of glaze over the warm cake. Place the cake on a serving plate and pour remaining glaze over the top of the cake.

Tip: The cake is better served cold the next day. Do I hear cake and coffee for breakfast? :)


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