7 Up Pound Cake Hi everyone! I just wanted to provide you all this simple recipe for 7Up Pound cake. Let me tell you, baking this pound cake is the easiest thing you have ever done. When I was a child, I could always tell whether there was cake being prepared at home. Undoubtedly, that was a 7Up Pound cake.
My sister Mary Lou sent me this recipe, but I made a few changes. It took me several attempts to make the cake before I was fully satisfied with the outcome. I used all-purpose flour for my first cake, and it turned out a little heavy. It was unquestionably not the pound cake I had grown up with. My next cake, made with Swan Cake flour, turned into the 7up pound cake I used to love as a kid.
EQUIPMENT Mixer, Food Cake Pan, 4.5 in. (H) by 10 in. (W) by 10 in. (D), Oven
Ingredients For 7 Up Pound Cake:
- Three cups flour Swan Cake
- Three sticks of softened, room-temperature unsalted butter, with a little extra for the pan
- One lemon, optionally for the lemon zest
- Five large eggs at room temperature
- One teaspoon of extract from lemons
- Three cups of sugar
- One teaspoon of extract from vanilla
- 3/4 cup room temperature 7Up
Components of a DIY Glaze
- Four tablespoons full-fat milk
- Two cups of powdered sugar for confections
- One tablespoon of essence lemon
Instructions For 7 Up Pound Cake:
- I’m going to begin by heating up three sticks of unsalted butter to room temperature. Add 3 cups of sugar after that.
- It is imperative that the sugar and unsalted butter be mixed on medium speed for a minimum of five to six minutes.
- Once the butter and sugar have been combined, gradually add five room-temperature eggs to the batter while mixing on low speed.
- You can optionally add 1 tablespoon of lemon zest to your batter at this point.
- Next, incorporate one teaspoon each of lemon and vanilla extracts, along with the optional tablespoon of lemon zest. Remember to keep mixing the batter!
- Add 3/4 cup of 7Up and 3 cups of Swan Cake flour after that. Continue mixing, adding 1 cup of cake flour and 1 cup of 7-up at a time.
- Now, combine all of the ingredients and stir for a minimum of one minute. Set the oven temperature to 325 degrees.
- You may use any bundt cake pan, but I’m using a Nordic Ware Angel Food Cake Pan. Make sure your pan is well floured and buttery before adding the batter. Bake your cake for one hour and ten minutes at 325 degrees, or until a toothpick inserted into the center comes out clean.
- After baking, allow the cake to cool in the pan for a minimum of 30 seconds.
- The cake should then be carefully turned onto a cooling rack because the cake pan is still hot.
How to Prepare the DIY Glaze
As the cake cools on the rack, you may start preparing your homemade glaze. Four tablespoons of whole milk, one tablespoon of lemon extract, and two cups of powdered sugar are required.
Next, combine all of the ingredients; add extra powdered sugar if you’d like your glaze to be thicker.
I covered my cake with glaze using a squeeze bottle.
After the cake cooled, I turned it out onto a cake dish and drizzled with glaze.
This is a recipe for lemon-flavored cake that tastes really good. The ideal pound cake for the upcoming holidays! Please share your thoughts about this simple cake recipe in the comments area.
Cheers to your baking!