Lemon Lime Pound Cake (Made With Soda)

Lemon Lime Pound Cake is the lightest cake made even lighter with some bubbly soda. The soft texture of the cake and the yummy citrus flavor will absolutely make it one of your favorites!

Lemon Lime Pound Cake

My lemon lime pound cake is the best, and you’ll never guess my secret ingredient…. Soda! I know it sounds strange, but it makes the most fluffy and light cake that is bursting with flavor.

lemon lime pound cake on plates with lemon and lime slices

In my house, we usually call this our “magic cake” because when you add the soda the whole cake batter bubbles up! Even if I make the cake myself, I have my kids help with that step because it’s so fun to watch!

If the amazing texture and fun recipe weren’t enough, the flavor of this cake is unreal too. It’s sweet and rich with lemon and lime flavor! And the glaze packs a tart punch.

I’ve always thought nothing could beat a vanilla cake and chocolate frosting kind of girl, but I just can’t say no to this lemon lime bundt cake!

wooden cutting board with slices of lemon lime pound cake

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Lemon Lime Bundt Cake Recipe

This lemon lime bundt cake is always a showstopper. And you won’t believe the amazing light texture the soda gives it!

Ingredients

ingredients for lemon lime pound cake

For Cake

  • 1 ½ cups unsalted butter, room temperature
  • 3 cups all-purpose flour, sifted
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 tbsp lemon juice
  • 1 cup lemon-lime soda

For Glaze

  • 1 ½ cups confectioners’ sugar
  • 2 tbsp milk
  • 3 tbsp lemon-lime soda
  • 2 tsp vanilla extract
  • Zest of a lime and lemon, for garnish

Some additional tools you may need: 

How to Make Lemon Lime Pound Cake

lemon lime pound cake on a white cake stand

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • To make your lemon lime pound cake, start by preheating the oven to 325 degrees.
  • Coat a bundt pan heavily with non-stick cooking spray or butter and flour, making sure to cover the entire pan. Set it aside.
  • Next, add the butter and sugar to a mixing bowl and cream them together for about 5-7 minutes or until fluffy and light.
  • Add the eggs one at a time, mixing after each until combined.
  • Add the lemon juice and stir again.
  • Next, add the flour one cup at a time and fold it in with a rubber spatula. Be careful not to overmix! 
  • Once the flour is all added in, add the lemon lime soda.
  • Fold in the soda carefully, making sure to only mix until it’s incorporated. 
  • Pour the batter into the prepared bundt pan and bake it in the preheated oven for 1 hour and 15 minutes. Do not open the oven door while the cake cooks!
  • When the time is up, insert a skewer or butter knife into the cake to test if it’s cooked through. 
  • Once cooked through, start making your glaze! Add all the glaze ingredients, except the zest, to a small mixing bowl and whisk them together until smooth.
  • Take about ¼ of the glaze and place it in a separate bowl. Add 1-2 extra tablespoons of milk and whisk it in to create a thinner glaze that you can pour.
  • Poke holes in the bottom of the cake with a skewer and pour the thinned glaze mixture over the cake.
  • Let the cake sit for about 20-25 minutes as the cake cools. 
  • Turn the cake over onto a cake plate and take the reserved thick glaze and drizzle it over the top of the cake. 
  • Top the cake with the lemon and lime zest and enjoy. 
overhead shot of lemon lime pound cake with two slices cut on plates

Tips Tricks and FAQs 

  • This is not a cake that you want to rush through. Make sure that you take the time to cream the butter and sugar until it’s light and fluffy, sift your flour, and fold in the ingredients carefully. These steps are going to be the difference between an airy melt-in-your-mouth cake and a heavy dense cake! Patience is key with this recipe!
  • To bring the eggs to room temperature, fill a bowl with warm water and place the eggs in it when you begin creaming your butter and sugar. By the time that the mixture is creamed, the eggs should be at the perfect temperature to add to your batter. 
  • You’ll want to make sure that your cake is completely cool before adding the thick glaze on top. If the cake is too warm the glaze will melt right off and you’ll have a messy cake with not enough glaze! 

Storage

To store your bundt cake, place it in a lidded cake dome or another sealed container and place it in the fridge. It should stay fresh for about 4-5 days! 

What sodas work for a lemon lime pound cake? 

I usually use Sprite for this recipe because that’s the flavor I like the best, but you could use any lemon lime flavored soda that your family likes! 

If you enjoy the flavor of the soda, you’ll love it in the cake too.

More Easy Recipes

Be sure to pin this recipe so you can find it later!

Yield: 16

Lemon Lime Pound Cake

2 plates with lemon lime pound cake garnished with citrus

Lemon Lime Pound Cake is the lightest cake made even lighter with some bubbly soda. The soft texture of the cake and the yummy citrus flavor will absolutely make it one of your favorites!

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Additional Time 20 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 1 ½ cups unsalted butter, room temperature
  • 3 cups all-purpose flour, sifted
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 tbsp lemon juice
  • 1 cup lemon-lime soda
  • 1 ½ cups confectioners’ sugar
  • 2 tbsp milk
  • 3 tbsp lemon-lime soda
  • 2 tsp vanilla extract
  • Zest of a lime and lemon, for garnish

Instructions

  1. To make your lemon lime pound cake, start by preheating the oven to 325 degrees.
  2. Coat a bundt pan heavily with non-stick cooking spray or butter and flour, making sure to cover the entire pan. Set it aside.
  3. Next, add the butter and sugar to a mixing bowl and cream them together for about 5-7 minutes or until fluffy and light.
  4. Add the eggs one at a time, mixing after each until combined.
  5. Add the lemon juice and stir again.
  6. Next, add the flour one cup at a time and fold it in with a rubber spatula. Be careful not to overmix! 
  7. Once the flour is all added in, add the lemon lime soda.
  8. Fold in the soda carefully, making sure to only mix until it’s incorporated. 
  9. Pour the batter into the prepared bundt pan and bake it in the preheated oven for 1 hour and 15 minutes. Do not open the oven door while the cake cooks!
  10. When the time is up, insert a skewer or butter knife into the cake to test if it’s cooked through. 
  11. Once cooked through, start making your glaze! Add all the glaze ingredients, except the zest, to a small mixing bowl and whisk them together until smooth.
  12. Take about ¼ of the glaze and place it in a separate bowl. Add 1-2 extra tablespoons of milk and whisk it in to create a thinner glaze that you can pour.
  13. Poke holes in the bottom of the cake with a skewer and pour the thinned glaze mixture over the cake.
  14. Let the cake sit for about 20-25 minutes as the cake cools. 
  15. Turn the cake over onto a cake plate and take the reserved thick glaze and drizzle it over the top of the cake. 
  16. Top the cake with the lemon and lime zest and enjoy.

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