AUNT TC'S LEMON-LIME SODA CAKE
Provided by Kardea Brown
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
- Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
- For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
- Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.
SODA CAKE
Steps:
- Combine the cake mix and soda, then bake according to the cake mix baking instructions (do not add the additional ingredients on the box--just the soda). Recommended combinations: spice cake and ginger ale, vanilla cake and orange soda and chocolate cake and cherry soda.
CITRUS UPSIDE-DOWN CAKE
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes One 8-Inch Cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
- In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
- Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
- Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.
CITRUS CAKE
Make and share this Citrus Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 320F
- Mix the margarine and sugar together and cream until light and fluffy.
- Then beat in the eggs, one at a time.
- Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
- Bake in the pre-heated oven for roughly 35 minutes.
- Allow the cake to cool in the tin before removal and storage in an air-tight container.
Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4
CITRUS POKE CAKE
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.
Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY
Spiked with lemon-lime soda, this moist classic pound cake will have you shouting for joy and going back for seconds.
Provided by Tasty
Categories Bakery Goods
Time 2h
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
- Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
- Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
- Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 77 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, Sugar 44 grams
CITRUS SODA CAKE
Make and share this Citrus Soda Cake recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine first 5 ingredients in the bowl of an electric mixer and mix until well blended. Pour into the bottom of a buttered and floured bundt pan.
- Bake about 30 minutes, or until a tester comes out clean.
- Combine sugar, water and vanilla in a bowl. Pour glaze over cake while still warm.
Nutrition Facts : Calories 407.9, Fat 19.9, SaturatedFat 2.9, Cholesterol 53.7, Sodium 411.6, Carbohydrate 54.6, Fiber 0.5, Sugar 31.4, Protein 3.5
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