I came across this recipe for Magnolia Bakery’s Lemon and Vanilla Bunt Cake and was instantly intrigued because of the unusual ingredient list. The list was short and simple and didn’t use any form of baking powder or baking soda. Instead, it used club soda. The cake turned out to be incredibly delicious with a dense but moist texture.
Lemon and Vanilla Bunt Cake
1 ½ cups butter, softened
3 cups sugar
5 large eggs, at room temperature
3 cups all-purpose flour
¾ cup club soda
2 tablespoons Vanilla Extract
1 ½ tablespoons grated lemon zest
Preheat oven to 350 degrees. Grease and flour a bunt pan. In a large bowl, cream the butter and sugar for about 3 minutes or until light and fluffy. Add in eggs, one at a time and beating after each addition. Finally add the flour in three parts, alternating with the club soda. Lastly, add the vanilla and lemon zest, stirring just to combine.
Pour the batter into the prepared bunt pan and bake for 70 to 80 minutes. Remove when a cake tester comes out clean. Let cool for 20 minutes then invert onto plate.
Serve with a dollop of whipped cream and fresh fruit.
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