Limonata Pound Cake

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Limonata Cake

This is the first time that I have baked with a soft drink as one of my ingredients, and it didn’t turn out as interesting as I thought it would be. It wasn’t as soft and fluffy like the other ones that I have tried, but rather dense. Then again, this was meant to be a pound cake kind of recipe, so it was right on point. Just make sure if you are using a bundt pan that has as many grooves to grease the pan thoroughly. As you can see, it cracked a little bit, upon it’s departure from pan. 🙂

Ingredients:
1 1/2 cups butter, room temperature
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 tbsp. lemon zest
1 tbsp. lime zest
3 cups cake flour
1/2 tsp. baking powder
1/2 teaspoon salt
1 cup limonata soda

Preheat oven to 350°F. Prepare and grease 9 or 10-inch bundt pan. Set aside.

Sift together flour, baking powder, and salt.

In medium bowl, cream butter until light and fluffy. Add sugar and mix completely. Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla and citrus zest.

On low speed, add dry ingredients to wet ingredients alternating with limonata soda. (starting and ending with flour mixture)

Scrape batter into prepared pan. Place in oven and bake until a toothpick or cake tester comes out clean. About 60-65 minutes. Let sit in pan for 15 minutes before removing. Enjoy.