7UP Pound Cake
User Reviews
5
7UP Pound Cake
Description
This pound cake begins by creaming salted butter and sugar until fluffy, then eggs are added one at a time to incorporate air. Flour and lemon zest provide structure and citrus aroma, while folding in 7UP soda lightens the batter, contributing to a softer crumb. The batter is baked in a well-greased Bundt pan at 325°F for around 70 to 80 minutes until a toothpick comes out clean.
Cooling slightly in the pan before transferring to a wire rack prevents cracking. The glaze, made from powdered sugar and lemon juice, is drizzled once the cake has cooled completely. Adjusting glaze thickness with more lemon juice or powdered sugar ensures an attractive finish. The resulting cake offers a tender sweetness balanced by lemony brightness from the zest and glaze.
This cake stores well covered at room temperature for several days and can be refrigerated or frozen for longer keeping. Its subtle citrus flavor and moist texture make it a versatile dessert that pairs nicely with tea or coffee.
While baking time is relatively long, the steps are straightforward, resulting in a classic cake with a light crumb enhanced by the soda and fresh lemon.
Ingredients
FOR THE CAKE
- ¾ lb. butter at room temperature, salted, 3 sticks
- 3 cups white sugar
- 5 large egg at room temperature
- 3 cups all-purpose flour 360 grams
- 2 tablespoons lemon from about 2 lemons, zest
- ¾ cup 7up soda
FOR THE GLAZE
- ⅔ cup powdered sugar
- 1 tablespoon lemon juice or more, as necessary
Instructions
- Preheat oven to 325°F. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy (about 12-13 minutes). Add eggs, one at a time, beating after each one. Gradually add flour and lemon zest, mixing just until everything is combined. Fold in 7-Up.
- Pour batter into a well-greased Bundt cake pan.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 15-20 minutes, and then remove to a wire rack to cool completely.
- Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add extra lemon juice (1 teaspoon at a time), just until the glaze is thin enough to drizzle over the cake. If the glaze is too thin, add a little bit of powdered sugar until it reaches the desired consistency. Drizzle the glaze over the cake.
Notes
- Store the cake covered at room temperature for 4-5 days to keep it fresh.
- For longer storage, wrap and refrigerate up to 1 week or freeze for up to 3 months.
- Allow the cake to cool completely before glazing to prevent melting the glaze.
- Adjust the glaze consistency by adding more lemon juice or powdered sugar as needed for proper drizzle texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 4086 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 408.6kcal | 20% |
| Carbohydrates | 58.6g | 20% |
| Protein | 4.4g | 9% |
| Fat | 18.7g | 29% |
| Saturated Fat | 11.4g | 57% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.1g | 26% |
| Cholesterol | 104.5mg | 35% |
| Sodium | 145.8mg | 6% |
| Potassium | 56.8mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 41.9g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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