Irene’s Tri-Flavor Pound Cake

Active Time10 minutes
Total Time1 hour, 10 minutes
Servings10–12
Ingredients
- For cake
- 3 sticks salted butter
- 5 large eggs
- Cooking spray
- 3 cups all-purpose flour, plus more for dusting
- 3 cups white sugar
- 1 cup lemon-lime soda
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 tablespoon lemon extract
- For glaze
- ⅔ cup powdered sugar
- 1 tablespoon lemon juice
Steps
- Prepare cake. Set butter and eggs out to come to room temperature. Preheat oven to 350°F. Coat Bundt pan with spray and dust lightly with flour.
- Place butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add eggs 1 at a time, mixing thoroughly between additions.
- Gradually alternate mixing in flour, soda, and extracts. Mix on medium speed for 2 minutes until ingredients are well combined . Pour batter into prepared pan and bake for 1 hour until skewer inserted in center of cake comes out clean.
- Cool in pan for 20 minutes, then remove cake from pan and cool on a rack for an additional 30 minutes.
- Prepare glaze. Combine sugar and lemon juice in small bowl; mix until smooth. Add additional powdered sugar 1 tablespoon at a time if glaze is too thin. Drizzle over cooled cake.
Ingredients
- For cake
- 3 sticks salted butter
- 5 large eggs
- Cooking spray
- 3 cups all-purpose flour, plus more for dusting
- 3 cups white sugar
- 1 cup lemon-lime soda
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 tablespoon lemon extract
- For glaze
- ⅔ cup powdered sugar
- 1 tablespoon lemon juice
Steps
- Prepare cake. Set butter and eggs out to come to room temperature. Preheat oven to 350°F. Coat Bundt pan with spray and dust lightly with flour.
- Place butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add eggs 1 at a time, mixing thoroughly between additions.
- Gradually alternate mixing in flour, soda, and extracts. Mix on medium speed for 2 minutes until ingredients are well combined . Pour batter into prepared pan and bake for 1 hour until skewer inserted in center of cake comes out clean.
- Cool in pan for 20 minutes, then remove cake from pan and cool on a rack for an additional 30 minutes.
- Prepare glaze. Combine sugar and lemon juice in small bowl; mix until smooth. Add additional powdered sugar 1 tablespoon at a time if glaze is too thin. Drizzle over cooled cake.