LEMON LIME MIXER RECIPES

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AUNT TC'S LEMON-LIME SODA CAKE RECIPE | KARDEA BROWN ...



Aunt TC's Lemon-Lime Soda Cake Recipe | Kardea Brown ... image

Provided by Kardea Brown

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus additional for greasing
3 cups all-purpose flour, sifted, plus additional for the pan
3 cups granulated sugar
5 large eggs
2 tablespoons lemon extract
1 cup lemon-lime soda, such as 7Up
3 cups sifted confectioners' sugar
1/2 cup milk
3 tablespoons lemon-lime soda, such as 7Up
2 teaspoons vanilla extract
1/2 teaspoon lemon extract

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
  • Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
  • For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
  • Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

LEMON-LIME POUND CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Lemon-Lime Pound Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 3 hours 45 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 18

3 cups granulated sugar
3 sticks (12 ounces) unsalted butter 
5 eggs 
3 cups all-purpose flour 
1/2 teaspoon salt 
1 cup lemon-lime soda, such as 7-Up 
1 tablespoon lemon zest 
1 tablespoon lime zest
Nonstick baking spray, for spraying pan
2 cups powdered sugar, sifted
1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lemon juice 
1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lime juice 
1/4 teaspoon salt 
1 cup heavy cream
1 teaspoon granulated sugar 
Blackberries, for serving 

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
  • Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
  • Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

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  • Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
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The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
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