7Up Pound Cake
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 50 mins
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Servings
16
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Course
Cake
7Up Pound Cake
Description
This cake starts by creaming room-temperature butter with granulated sugar and lemon zest until light and fluffy. Eggs are added one at a time, followed by vanilla and lemon extracts for aroma. The batter is then built by alternating additions of all-purpose flour and 7Up soda, which adds moisture and a gentle lift. The batter is poured into a greased 10-cup bundt pan and baked at 350°F for 75-85 minutes until a cake tester inserted in the center comes out clean.
The final cake is tender yet has enough structure to hold its shape with a golden crust. The lemon zest and extracts contribute brightness to complement the sweet, buttery crumb, while the soda helps create a moist texture. This pound cake can be served as a simple dessert or alongside fresh fruits or whipped cream.
Ingredients
- 1 ½ cups butter room temperature
- 3 cups granulated sugar
- lemon zest of one
- 5 egg large
- 2 teaspoons vanilla extract pure
- 2 teaspoons lemon extract
- 3 cups all-purpose flour
- 8 ounces 7UP 1 cup, or Sprite or Sierra Mist
Instructions
- Preheat the oven to 350° F. Spray a 10-cup capacity bundt-style pan with non-stick cooking spray such as Pam for baking. This has flour in it and I find that it helps with a clean release after the cake has baked.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium high speed for 5 minutes. Add in sugar and lemon zest and continue beating for another 5 minutes. The mixture will be light and fluffy.
- Add in eggs one at a time, incorporating each egg before adding in the next, scraping down the sides of the bowl as needed. Add in the extracts and mix until incorporated.
- Slowly mix in the flour and lemon-lime soda alternatively, starting and ending with flour. Spoon the batter into the prepared pan and smooth out the top.
- Bake in preheated oven for 75-85 minutes or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes on a wire rack. Carefully invert the cake onto another cooling rack and allow it to cool completely.
- Serve the cake with a sprinkling of confectioners’ sugar or fancy it up a bit with whipped cream and fresh, summer berries.
User Reviews
Overall Rating
4.5
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