Try this Lemon Surprise Cake recipe, or contribute your own.
- 1 1/2 cups (339g or 3 sticks) butter room temperature
- 3 cups (600g) sugar
- 5 large eggs room temperature
- 3 cups (384g) all-purpose flour
- 2 tablespoons mccormick lemon extract
- 3/4 cup lemon-lime soda (like 7-up or sprite)
- 3 cups (330g) confectioners sugar
- 4 tablespoons butter room temperature
- 1 teaspoon mccormick lemon extract
- Carbohydrate 3.88405 g
- Cholesterol 2237.0125 mg
- Fat 95.729925 g
- Fiber 0 g
- Protein 63.382375 g
- Saturated Fat 44.64634 g
- Serving Size 1 1 recipe (557g)
- Sodium 1026.88 mg
- Sugar 3.88405 g
- Trans Fat 11.557265 g
- Calories 1122 calories
Step-by-step
- Heat oven to 350 degrees F. Grease and flour (or spray with non-stick spray) a bundt pan.
- Cream sugar and butter in the bowl of stand mixer on medium speed until fluffy and light.
- With the mixer on low, add eggs one at a time and mix well.
- Add in lemon extract and soda and then slowly add in flour and mix until fully incorporated.
- Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.
- Place butter in bowl and mix (with hand held mixer or stand mixer) until light. Add in confectioners sugar and extract. (If frosting to too think it can be thinned with a little milk.)
The ingredient list leaves out how the carbonation in the soda interacts with the protein structure of the flour. Lemon-lime soda introduces dissolved carbon dioxide, which expands within the batter during baking to create a lighter crumb than standard dairy liquids achieve. Creaming the butter and sugar thoroughly until pale and fluffy incorporates air pockets that hold this expanding gas.
Freezing and Thawing
Bakes containing high fat ratios freeze successfully for up to three months when wrapped tightly in plastic wrap followed by aluminum foil. Thaw the cake overnight in the refrigerator while still wrapped to prevent condensation from dissolving the confectioners sugar glaze. Bring the portions to room temperature before serving to soften the butter solids in the crumb.
- If the glaze hardens too quickly during application, add milk one teaspoon at a time until the mixture reaches a pourable consistency.
- Bake until the internal temperature reaches 205 degrees Fahrenheit for structural stability.
- Serve slices alongside unsweetened whipped cream or tart fresh berries to balance the dense sweetness of the confectioners sugar frosting.
