Makes 1 12-cup bundt, serves 10-12
2 sticks butter, softened
3 cups sugar
6 lemons, zested
3 limes, zested
½ cup oil
Juice from 5 lemons, 3 limes
3 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 ¾ cups sprite
1 recipe Bake Club Sprite Glaze, below
Additional lemon & lime zest, optional for top
Heat oven to 350F. Grease and flour a 12-cup Bundt pan.
In a large bowl, mix butter, sugar and lemon/lime zest together until smooth. Add eggs and mix until smooth. Add oil and lemon/lime juice and mix until smooth. Add flour, salt and baking powder and mix just until combined. Mix in sprite until smooth, being careful not to over mix.
Pour batter into the Bundt pan and bake until the cake rises, puffs and caramelizes and is toothpick clean, 60-70 minutes.
Let cake cool in pan for 45 minutes (set a timer!) then invert the pan on a plate or wire rack to release the cake from the pan. Let cake cool completely.
Glaze that baby. Baker’s choice to add additional lemon and lime zest for vibes, aroma and flavor.
(Baker’s hack: 1 box cake mix (yellow or white), 2 lemons, 3 limes zested and juiced, 1 cup sprite, 1 egg. Mix all together, fill pan. Bake 350F 35-45 minutes. Follow same cooling and glazing instructions!)
Bake Club Sprite Glaze
Makes about 1 cup, enough for one cake
1 ½ cups confectioner’s sugar + more, as needed
2 tablespoons Sprite
1 tablespoon lemon juice
In a small bowl, whisk Sprite and lemon juice into confectioner’s sugar and salt until smooth. Add more confectioner’s sugar (1 tablespoon at a time) to thicken your glaze.