Lemon and Lime Pound Cake

    (81)
    1 hour 30 minutes

    This basic lemon cake is livened up with the addition of lemon-lime flavoured soft drink, which gives it a lift!


    76 people made this

    Ingredients
    Serves: 14 

    • 375g butter
    • 2 cups (375g) white sugar
    • 4 eggs
    • 3 cups (375g) plain flour
    • 1 teaspoon vanilla essence
    • 1 teaspoon lemon essence
    • 200ml lemon-lime flavoured soft drink

    Directions
    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 170 degrees C. Grease and flour a ring tin.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and lemon essences.
    3. Beat in the flour alternately with the lemon-lime soft drink, mixing just until incorporated.
    4. Pour batter into prepared cake tin. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
    5. Allow to cool on a cake rack for 30 minutes before removing from the cake tin.

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    Reviews and Ratings
    Global Ratings:
    (81)

    Reviews in English (67)

    by
    165

    My family came for a family reunion and I ended up making this cake 7 times during a 4 day period. It was easy and everyone loved it. It had a good texture. I jazzed up the flavor by adding a seven up and powered sugar glaze.  -  07 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    145

    This is the BEST! I put 1-1/2 tsp. of lemon {I like the flavor} and 1/2 tsp. vanilla, instead of 1 tsp. each flavoring. The texture was dreamy, as was the taste. Left it for 1/2 an hour to cool, and it came out perfectly. Cant say enough about it. Thanks, Sandee  -  19 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    105

    This cake is so moist. But make sure you let it cool in the pan for at least 30 minutes before you remove from pan and let cool completely before placing any cover over it. This cake is always a hit!  -  14 Jan 2004  (Review from Allrecipes USA and Canada)

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