This buttery citrus cake is a perfect compliment to the end of a rich meal. It's dense but the lemon and lime helps to balance the cake out.
Cake Ingredients:
- 3 sticks butter, room temp
- 3 cups sugar
- 5 eggs, room temp
- 2 tbsp lemon juice
- 2 tbsp lime juice *
- 2 tsp vanilla extract
- 1 cup 7-up
- 3 cups AP flour
- zest from 1 lemon and 1 lime
- 2 cups powdered sugar
- 1Tbsp lemon OR lime juice
- 2 Tbsp 7-up
- Preheat oven to 325° F. Grease and flour a bundt pan REALLY WELL.
- In your mixer, beat butter and sugar until creamy.
- Incorporate eggs one at a time until completely blended.
- Add vanilla, citrus juice and zest. Blend until combined.
- Alternate flour and 7-up to the mixture, beginning and ending with flour.
- Pour batter into bundt pan and bake for approx. 65 minutes. Do the toothpick taste before removing from oven.
- Allow to cool for 20 minutes then invert onto plate and cool completely.
- Wisk together glaze ingredients and drizzle onto cake. Let harden before slicing.
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