Lemon Lime Bundt Cake

Perfect for Easter dessert!

BUTTER

7-UP

EGGS

LEMON JUICE

FLOUR

SUGAR

In a large bowl, cream the butter and sugar together on medium  for 5 to 7 minutes until light and airy.

Add the eggs, one at a time, mixing until incorporated between each addition. 

Sift in flour and fold into the mixture gently. 

Add the lemon lime soda to the batter and pour into prepared Bundt pan.  Bake for 1 hour and 15 minutes.

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. 

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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