This cake has been one of my family’s favorite for many years. It was originally called a sprite cake, but my brother and I renamed it fairy cake because we had just learned about fairies and sprites in school. So it became lemon fairy cake!

This cake is more like a pound cake with it’s dense texture and light golden edges. It’s perfect for parties, as it’s appearance s it a wonderful wow factor.



Lemon Fairy Cake

For the cake:

3 cups all-purpose flour

⅓ teaspoon salt

¾ cup Sprite

5 large eggs, room temperature

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

16 tablespoons(2 sticks) butter, softened

½ cup vegetable shortening

3 cups granulated sugar

For the glaze:

1 cup confectioners’ sugar

4 teaspoons lemon juice

1 teaspoon water



  1. For the cake- Adjust an oven rack to the middle position and heat the oven to 325 degrees.
  2. Grease and flour a  12-cup tube or Bundt pan.
  3. Whisk the flour and salt in a medium bowl.
  4. Whisk the Sprite, eggs, lemon zest, and vanilla in a large measuring cup.
  5. With an electric mixer on medium high speed, beat the butter, shortening, and granulated sugar together until fluffy, about two minute.
  6. Reduce speed to low and add the flour mixture and the Sprite mixture alternately in two batches, beating after each addition until combined.
  7. Scrape the batter into the prepared pan and bake until a t toothpick comes out clean, about one hour.
  8. Cool on a rack in the pan for 10 minutes, then turn out onto a rack to cool completely, at least one hour.
  9. For the glaze- Whisk all the ingredients in a small bowl. Drizzle over cooled cake.
  10. Serve and enjoy!

(This cake can be stored at room temperature for up to 5 days)