7 Up Pound Cake is a classic dessert with a moist, dense crumb and a hint of citrus that makes it perfect for any occasion. The addition of lemon-lime soda like 7Up® gives this pound cake a light and airy texture while enhancing its flavor. This cake is easy to make yet delivers impressive results, with a delicate glaze that adds just the right touch of sweetness. Whether served as an afternoon treat or a celebratory dessert, 7 Up Pound Cake is bound to become a favorite.
Why You’ll Love This Recipe:
• Moist and Dense Texture: The combination of butter, eggs, and lemon-lime soda creates a rich, moist cake that’s full of flavor.
• Citrus Infusion: The lemon extract and soda give the cake a subtle citrus flavor that complements its sweetness.
• Perfect for Gatherings: This cake is large enough to serve a crowd, making it ideal for parties, potlucks, or family dinners.
Ingredients:
Cake:
• 3 cups granulated sugar
• 1 ½ cups unsalted butter, softened to room temperature
• 5 large eggs
• 3 cups all-purpose flour, sifted
• 2 tablespoons pure lemon extract
• 1 cup lemon-lime carbonated beverage (e.g., 7Up®)
Glaze:
• 1 cup confectioners’ sugar, sifted
• ¼ cup whole milk
• ½ teaspoon pure vanilla extract
Instructions:
1. Preparation of Ingredients and Equipment:
• Gather all necessary ingredients.
• Preheat your oven to 325°F (165°C).
• Generously butter a 10-inch fluted tube pan (e.g., a Bundt pan) to ensure the cake releases smoothly.
2. Cake Batter Preparation:
• In a large mixing bowl, combine the granulated sugar and softened butter. Use an electric mixer to beat on medium speed until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition to fully incorporate and maintain the structure of the batter.
• Gradually add the sifted all-purpose flour to the batter, one cup at a time, blending thoroughly after each addition for a smooth consistency.
• Stir in the lemon extract to flavor the batter.
• Gently mix in the lemon-lime carbonated beverage until the batter is smooth and evenly combined.
3. Baking:
• Pour the prepared batter into the greased fluted tube pan, smoothing the top with a spatula for an even surface.
• Place the cake in the preheated oven and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven. Place a wire cooling rack over the base of the pan and invert the cake onto the rack to release it.
4. Glaze Preparation and Application:
• While the cake cools slightly, prepare the glaze by combining the sifted confectioners’ sugar, milk, and vanilla extract in a mixing bowl. Beat with an electric mixer on medium speed until smooth and lump-free.
• Drizzle the glaze evenly over the warm cake, allowing it to cascade down the sides.
• Let the cake cool completely to set the glaze before slicing and serving.
Tips:
• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature to achieve the best texture.
• Sifting Flour: Sift the flour to remove any lumps and create a finer texture for the cake.
• Cooling Time: Allow the cake to cool for at least 10 minutes in the pan before unmolding to prevent it from breaking apart.
Storage Options:
• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to a week. Bring to room temperature before serving.
• Freezer: Freeze individual slices or the whole cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Enjoy this delicious, citrusy 7 Up Pound Cake as a delightful addition to any dessert spread or as a standalone treat with a cup of coffee or tea!
