Ingredients
- For the cake:
- For the glaze:
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure your cake releases easily after baking.
- Cream the butter, vegetable oil, and sugar in a large mixing bowl until the mixture is light and fluffy. This step is crucial for achieving a tender cake, so take your time to beat the ingredients well.
- Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps maintain the structure of the batter.
- Sift together the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the creamed butter mixture, alternating with the lemon-lime soda. Begin and end with the flour mixture to avoid overmixing.
- Stir in the lemon and lime zest until just combined. The zest adds a punch of citrus flavor that beautifully complements the sweetness of the cake.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
- Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust and a moist, tender crumb inside.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar, lemon juice, and lime juice until smooth. Once the cake is fully cooled, drizzle the glaze over the top and garnish with additional lemon and lime zest for a vibrant finish.
Notes
Room Temperature Ingredients:Make sure all your ingredients, especially the eggs and butter, are at room temperature. This ensures a smooth batter and even baking.
Don’t Overmix:When incorporating the flour, mix just until combined. Overmixing can result in a dense, tough cake.
Baking Time:Every oven is different, so start checking your cake around the 70-minute mark. A toothpick should come out clean, but the cake should still feel springy to the touch.