I stumbled upon the original recipe in one of my moms old Southern Living Magazines. When i first tried it out i was baffled by the lack of rising agents… After all what is a cake that doesn’t rise?! Ha! That is what i thought! But it did rise. This turned out to be the most amazing lemon cake i have made to date. It is soft and has a great texture, light and fluffy with a softer lemon flavor that goes amazingly with a simple lemon glaze. I have made a couple of alterations to it just because i wanted something with a little bit more lemon punch.
The players in this mysterious rising lemon cake game are; Butter, sugar, eggs, lemons, vanilla extract, lemon extract, all purpose flour and finally…. Lemon-lime soda. Yep, that’s it folks. That is what makes this cake light and fluffy. So strange and so, so good. Below is my version of this wonderful cake…
You will need to zest your lemon, i use a box grater, but any fine toothed grater would work. Work your way around the outside of the lemon to remove only the colored part of the peel, that is the zest!
This recipe makes one standard bundt cake. However i have also used it in my 8 inch rounds and as cupcakes and they all bake beautifully, just keep an eye on them as they are cooking if you decide to go with a smaller pan.8 Ingredient Lemon Cake
- 1 1/2 cup butter, softened
- 3 Cups granulated sugar
- 5 Eggs
- 3 Tablespoons Lemon zest (will take about 3 lemons)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 Cups all purpose flour
- 1 Cup lemon lime soda
Preheat oven to 350ºF
In a large bowl beat butter at medium speed until creamy. Gradually add in sugar and beat until light and fluffy; should take about 4 minutes. Add eggs, one at a time blending well after each addition.
Add in flour alternately with lemon-lime soda beginning and ending with flour. Beat on low after each addition until completely blended.
pour into a lightly greased 10 cup bundt pan and bake at 350 degrees Fahrenheit for about 25-30 minutes.