7 Up Pound Cake
User Reviews
5
7 Up Pound Cake
Description
This pound cake recipe blends softened unsalted butter with sugar and room temperature eggs until creamy. Dry ingredients—flour, fine sea salt, and baking soda—are sifted and alternately added to the wet ingredients along with a mixture of 7 Up soda and fresh lemon and lime juices. The soda’s carbonation helps lighten the texture, while the citrus juices add fresh flavor.
The batter is poured into a greased and floured 10-inch bundt pan and baked at 325 degrees Fahrenheit for about 70 minutes. The toothpick test confirms doneness. After baking, the cake cools initially in the pan and then is inverted onto a wire rack to finish cooling, done while still warm to ensure it releases cleanly.
A glaze made from powdered sugar, lemon or lime juice, and cold 7 Up soda is prepared separately and poured over the cooled cake, giving a sweet, tangy shine that complements the citrus flavors within the cake. This pound cake offers a tender crumb with a citrus-infused profile, suitable for teas, gatherings, or desserts.
Ingredients
Pound Cake:
- 1 1/2 cups butter softened, unsalted
- 3 cups sugar
- 5 egg room temperature
- 3 cups flour
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 3/4 cup 7 Up soda , room temperature
Glaze:
- 3 cups powdered sugar
- 2 tablespoons lemon juice or lime juice
- 1/4 cup 7 Up soda , cold
Instructions
- Preheat oven to 325 degrees and grease and flour a large 10-inch bundt pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat butter for 3-4 minutes or until light and fluffy.
- Add sugar and beat again. Add eggs, one at a time, until incorporated.
- Sift together flour, fine sea salt and baking soda.
- Mix 7 Up with lemon and lime juice.
- Alternating, add 7 Up mixture and then some flour mixture until all is just combined.
- Transfer to bundt pan.
- Bake, uncovered, for 1 hour 10 minutes. Use the toothpick test to determine if the cake is done. Baking times can vary based on the actual size and decoration of the pan you use.
- Remove and allow to cool for 10-15 minutes. Invert onto a wire rack and remove from pan to cool fully. Do this while the cake is still warm. If you wait until it is fully cooled, you have a higher risk of the cake not coming out smoothly. Trust me, I've done this before...
- After the cake is fully cooled, whisk together powdered sugar with citrus juice and 7 Up. Drizzle over cake while still on wire rack so the glaze can drip off (place on a piece of parchment or baking sheet to catch the extra).
- While still tacky, add chopped cherries.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 104g | 35% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 129mg | 43% |
| Sodium | 173mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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