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LEMON LIME SODA CAKE RECIPE

The girls have found a new way to consume your favorite soda, and now you can eat it in this cake! It’s surprisingly simple and delicious, so give it a go!

Give your cake that extra ‘pop’ with this latest cake recipe #BakeItTillYouMakeIt. The girls have found a new way to consume your favorite soda, and now you can eat it in this cake! It’s surprisingly simple and delicious, so give it a go!

 

INGREDIENTS

      CAKE:

  • 3 sticks of butter, softened
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 2 teaspoons lemon extract
  • 3/4 cup lemon lime soda 

FROSTING:

  • 6-8 cups confectioners' sugar, sifted
  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 cup milk
  • 2 teaspoons vanilla

GARNISH:

  • 3 cups shredded coconut

 

INSTRUCTIONS

  1. In an electric mixer, cream butter and sugar on low for 20 minutes. Yes, 20 minutes.
  2. Add the eggs, one at a time, beating until each is incorporated.
  3. Gradually add the flour, bit by bit, until fully incorporated.
  4. Add lemon extract and 7-Up. Finally, if desired, add a couple of drops of blue food coloring and mix well, until the color is completely mixed.
  5. Fill two well-greased 8-inch cake rounds equally (mine were a little more than halfway full). Make your life easier by lining the bottom with a strip of parchment paper so that they will come out of the pan easily when done.
  6. Bake at 325°F for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool completely. Cut the tops of the cakes to level them.
  7. While the cakes are cooling, prepare your frosting. Mix the butter on low to medium speed in an electric mixer until it is very fluffy. Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy, about 3-5 minutes, adding the remaining sugar until it has reached your desired consistency.
  8. Frost the top of your bottom layer and then adhere the top layer, allowing the frosting to let the layers stick. Frost the rest of the cake, using a crumb coat if needed (although the coconut garnish is quite forgiving if you have a crumb or two).
  9. Immediately after the cake has been frosted, pat the coconut on to the top and sides so that it will adhere to the frosting until it has completely covered the cake, giving it a fluffy appearance.

 

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