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Lemon-Lime Cake


3 layer 9" cake 1 1/2" high


1 1/2 cups butter or margarine, room temperature
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 tablespoons lemon extract
3/4 cup lemon-lime soda
1/2 cup confectioners’sugar (optional)


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Gradually add flour to egg mixture. Beat in lemon extract. Gradually fold in soda.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.


Bake for 1 1/4 hours using a non-stick cast aluminum shaped bakeware pan. Dust with confectioners’ (powdered) sugar when cake is removed from pan.

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