Sierra Mist Cake


For the cake-

    • 1 ½ cups butter
    • 3 cups sugar
    • 5 eggs
    • 2 teaspoons lemon juice
    • 1 teaspoon lemon extract
    • 1 teaspoon lime juice
    • 3 cups flour
    • 2/3 cup Sierra Mist

For the glaze-

  • 1 ½ cups powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 2 teaspoons Sierra Mist



  1. Preheat oven to 325 degrees. Grease bundt pan.
  2. Beat sugar and butter until lighted in color and texture. Add eggs one at a time, beating well between each addition.
  3. Add the lemon juice, lemon extract, and lime juice. Stir until fully incorporated.
  4. Add the flour, one cup at a time, mixing on low until mostly incorporated before adding the next cup. Use a spatula to ensure all the flour is stirred in rather than over stirring the batter.
  5. Pour in your Sierra Mist while slowly mixing the batter until just incorporated.
  6. Pour batter into prepped pan and bake in your 325 degree oven for an hour and five minutes to an hour and ten minutes, until your cake tester comes out with crumbs.
  7. Let cool in the pan for 10 to 15 minutes. Turn pan sideways and tap to loosen, turning the pan to ensure you have the entire cake loose before turning out onto a plate to cool the rest of the way.
  8. While the cake is cooling, mix together your glaze. Add the powdered sugar to a bowl, then add the lemon juice, lime juice, and sierra Mist and stir with a fork until smooth. Pour carefully over the top of your cake, letting it drip down the sides.
  9. Serve immediately. This will keep tightly covered on your counter for up to two days and will freeze well for up to a month.