LEMON SODA RECIPE RECIPES

Name: Aunt TC's Lemon-Lime Soda Cake
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 to 10 servings
Ingredients: 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

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

Ingredients

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 CAKE RECIPE | INA GARTEN | FOOD NETWORK

Lemon Cake Recipe | Ina Garten | Food Network image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 2 (8-inch) loaves

Number Of Ingredients 13

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, FatContent 13 grams, SaturatedFatContent 9 grams, CholesterolContent 86 milligrams, SodiumContent 235 milligrams, CarbohydrateContent 66 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 47 grams

More about "lemon soda recipe recipes"

LEMON RICOTTA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories 657 calories per serving

For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

See details

EASY SODA BREAD RECIPE | BBC GOOD FOOD

Want a simple bread recipe? This soda bread requires no kneading or proving, is yeast-free and takes mere minutes to prepare. Above all, it's delicious
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish, Snack
Calories 207 calories per serving

Cool on a wire rack until warm, then slice and serve.

See details

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET

This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
From recipes.net
Reviews 3.8
Total Time 45 minutes
Cuisine A
Calories 483.00kcal per serving

Dust with powdered sugar and serve.

See details

LEMON & BUTTERMILK POUND CAKE RECIPE - BBC GOOD FOOD

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert
Calories 291 calories per serving

Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins – you don’t want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won’t set hard, but do leave it to set a little before serving.

See details

LEMON CRUMB MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Breakfast, Brunch
Calories 308 calories per serving

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

See details

MOIST LEMON CAKE RECIPE - CAKEWHIZ

This moist lemon cake recipe with lemon curd and seven minute frosting is made from scratch and great for Summer. It's soft and bursting with lemon flavors.
From cakewhiz.com
Reviews 4.9
Total Time 80 minutes
Category Cakes, Dessert
Cuisine American
Calories 446 kcal per serving

Note: Prior to serving, if any frosting or curd has come out from the sides along the center of the cake, just run a spatula around the cake again. And you are done!

See details

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET

Dust with powdered sugar and serve.

See details

LEMON BUNDT CAKE RECIPE | ALLRECIPES

Instead of 1 c lemon-lime soda, I used 1/2 c water & 1/2 fresh squeezed lemon juice, and I reduced the oil to 1/2 c. The cake was so moist with perfect lemon flavor. I lightly glazed the cake with a few Tbs of store-bought frosting and everyone loved it!
From allrecipes.com

See details

JOCELYN DELK ADAMS' MAMA'S LEMON-LIME SODA CAKE RECIPE

Jun 16, 2021 · Recipes. Mama's Lemon-Lime Soda Cake. ... 1/2 cup; lemon-lime soda, preferably 7UP, ... Chef notes. This is a vintage recipe that has been in my family for decades. It was actually the very first ...
From today.com

See details

LEMON CUPCAKES RECIPE | ALLRECIPES

Next time I will add more lemon juice and lemon zest as I like a stronger lemon taste. I made a lemon buttercream frosting to go with them that was excellent (3.75 c. Confections sugar, 1 c. Butter softened, 1 tbsp heavy whipping cream, 1/8 tsp salt, 1 tsp vanilla, and juice & zest of 1 lemon).
From allrecipes.com

See details

NATHAN'S LEMON CAKE RECIPE | MYRECIPES

Incredible! Used recipe to make "Texas Size" cupcakes for my neices bithday. Awesome recipe! Well worth the steps because it tastes fresh, not artificially flavored. So long box mix! Improvised my own buttercream recipe by adding lemon juice and salt. Salt makes the lemon flavor explode. Top with lemon …
From myrecipes.com

See details

LEMON CAKE RECIPE - MARTHA STEWART

Mar 13, 2011 · The recipe is the same minus the vanilla and adding the lemon juice. I made mini cupcakes and they sank in the middle. The flavor was great, but next time I will try removing 1/4 cup of the buttermilk to compensate for the additional liquid added by the lemon …
From marthastewart.com

See details

EASY LEMON CURD RECIPE - MARTHA STEWART

This is by far the best lemon curd recipe. I used to use it all the time then switched to Ina Garten's lemon curd recipe because it uses whole eggs and seemed easier. However, there was something a little off that I didn't like, plus it was gritty because of the lemon zest. I decided to go back to this recipe…
From marthastewart.com

See details

LEMON VELVET CAKE - HOMEMADE, LIGHT TEXTURED, AND GREAT ...

Apr 02, 2019 · Before this Lemon Velvet Cake, it all started with me trying to develop the best Red Velvet Cake recipe I could. It was such a success and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake.. Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes …
From rockrecipes.com

See details

LEMON GARLIC BAKED TILAPIA RECIPE (STEP BY STEP + VIDEO ...

May 11, 2021 · About This Recipe. Flaky and moist lemon garlic baked tilapia recipe is one of the easiest and most flavorful dishes you can make for dinner. It is spicy, tangy, and garlicky and this tilapia recipe …
From whiskaffair.com

See details

LEMON SQUARE BARS RECIPE | ALLRECIPES

This is more then a five star recipe! These are the best lemon bars ever! The crust is tender and buttery, and the lemon filling is full of lemon flavor! The melted butter creates a more firm crust (different from most lemon bar recipes), bake crust just until light golden around the edges before adding lemon …
From allrecipes.com

See details

LEMON ZUCCHINI BREAD RECIPE | ALLRECIPES

This was an interesting twist on zucchini bread, but I was expecting it to be more sweet and lemony, I guess like a lemon cake. I did add quite a bit more lemon juice and zest than the recipe called for, but still, a little bland. I used the lemon glaze, which I thought was the best part.
From allrecipes.com

See details

THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY NATURE

Aug 02, 2016 · Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes.
From bakerbynature.com

See details