Lemon Lime
Bundt Cake
Perfect for Easter dessert!
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BUTTER
7-UP
EGGS
LEMON JUICE
FLOUR
SUGAR
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In a large bowl, cream the butter and sugar together on medium for 5 to 7 minutes until light and airy.
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Add the eggs, one at a time, mixing until incorporated between each addition.
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Sift in flour and fold into the mixture gently.
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Add the lemon lime soda to the batter and pour into prepared Bundt pan.
Bake for 1 hour and 15 minutes.
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Mix glaze and separate 1/4 to thin. Poke holes into the cake while still in the pan, and pour the thinned glaze portion onto the cake. Set aside to cool for 25 minutes.
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Once cooled, invert onto a plate and then pour remaining glaze over the cake. Top with additional lemon zest if desired.
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