7UP Pound Cake
7UP Pound Cake is a sweet, creamy, and buttery classic bundt cake recipe that includes a little lemon-lime soda and other simple ingredients.
Servings: 16
Calories: 460kcal
Equipment
- 1 stand mixer or hand mixer
- 1 Tube or Bundt Pan
Ingredients
- Pound Cake Ingredients:
- 1 cup butter (2 sticks)
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- ¾ cup 7 up or lemon-lime soda
- Glaze Ingredients:
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
- zest of 1 lemon
Instructions
- Begin the cake recipe by preheating the oven to 325 degrees F. Prepare a bundt pan or tube pan using shortening to lightly grease the entire pan in a thin layer. Lightly dust the whole pan with a small amount of all-purpose flour, be sure to remove any excess flour.
- For a quicker option, simply spray the pan with Baker's Joy non-stick cooking spray with flour. This will prevent the cake from sticking to the pan and allow for easy removal. Set aside.
- Using a stand mixer with the paddle attachment or a large bowl with a (hand) electric mixer, add 1 cup butter and ½ cup shortening and mix at high speed until smooth, about 1 to 2 minutes. Add the 3 cups granulated sugar and continue mixing until light and fluffy.
- Adjust the mixer to medium speed and add 5 large eggs, ½ teaspoon vanilla extract, and 1 teaspoon lemon extract. Mix until combined. Scrape the sides of the bowl with a rubber spatula to make sure the cake is fully mixed.
- Adjust the mixer to low speed and add the 3 cups all-purpose flour a little at a time before adding ¾ cup 7 Up soft drink. Mix until combined, but do not overmix.
- Pour the cake batter into the prepared pan, spread it around, and tap the bottom of the cake pan to make sure it’s spread evenly in the pan. Place into the preheated oven and bake for about 1 hour and 30 minutes, until a cake tester comes out with little crumbs and no wet cake mixture.
- Carefully remove the 7 Up pound cake from the oven and allow it to cool in the pan on a wire rack for about 10 to 15 minutes before removing the cake completely.
- While the cake cools, prepare the sweet lemon glaze in a small bowl, by whisking together the 1 ½ cups powdered sugar, 3 tablespoons lemon juice, and lemon zest of 1 lemon until combined.
- Use a toothpick to poke holes in the top of the pound cake and evenly drizzle the glaze before serving. Slice the cake into individual slices and enjoy!
Video
Notes
- Take your time preparing the cake pan! Use shortening to lightly grease the pan with a thin layer and then lightly dust it with a small layer of all-purpose flour. Make sure the entire pan is covered, this prevents the cake from sticking to the pan. Baker's spray could be used instead.
- Allow the refrigerated ingredients time to come to room temperature before using for best results and easier mixing.
- Try not to overmix the cake mixture, especially after the flour has been added. Mix just enough for the ingredients to come together then stop.
- Be sure to check the pound cake while baking to make sure that it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or any wet cake mix, then it’s time to pull it from the oven.
- Allow the cake to cool a bit in the pan before removing it. Run a knife along the sides and center of the cake before placing a serving plate on top and flipping the cake pan upside down. The pound cake should slide right out.
Nutrition
Calories: 460kcal | Carbohydrates: 68g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 116mg | Potassium: 54mg | Fiber: 1g | Sugar: 50g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
