BY BY CARROLL PELLEGRINELLI
The SPRUCE
This 7-UP Pound Cake gets its distinctive lemon flavor from the addition of--you guessed it--lemon-lime soda to the cake batter! It may seem strange to add soda to cake, but one taste of this delicious pound cake will make you a believer. It has a tender crumb, vibrant flavor, and is perfect with just a dusting of powdered sugar on top.
Don't have time to make a from-scratch cake? Try this recipe for Fresh Lemon Pound Cake, that uses a cake mix instead of the flour.
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What You'll Need
2 sticks (1 cup or 8 ounces) butter
1/2 cup solid vegetable shortening (can substitute coconut oil)
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7 fl oz 7-UP (or other lemon-lime flavored soda)
Powdered sugar, for dusting
[post_ads]How to Make It
- Preheat the oven to 300 degrees F. Grease and flour a 10- 12-cup tube or Bundt cake pan.
- Combine the butter, shortening, and sugar in the bowl of a large stand mixer fitted with a paddle attachment. Cream everything together on medium speed for 3-5 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the lemon extract to the cake batter and beat well.
- Turn the mixer to low and add a third of the flour, then once the flour is almost incorporated, add half of the 7-UP soda. Add half of the remaining flour, then the rest of the soda, and finish up by adding the last of the flour. Let the mixer run until almost all of the flour streaks have disappeared. Finish mixing the cake batter by hand, until it is homogenous and no dry patches remain.
- Scrape the batter into the prepared pan. Bake the 7-UP Cake for 75-90 minutes, or until cake tests done. If the top starts to look too dark before the center is cooked, cover it with loosely tented foil. Cool the cake in the pan for 30 minutes on a wire rack. Turn out the cake on to the rack, and cool completely before serving.
- Once cool, sprinkle a light dusting of powdered sugar over the entire cake.
- Alternately, you can skip the powdered sugar and make a Lemon Glaze for the cake. This is extra-delicious if you substitute 2 tablespoons of 7UP for the lemon juice. Bundt cakes keep very well, and this one is no exception. Store This 7-UP Pound Cake, well-wrapped, at room temperature for a week, in the refrigerator for two weeks, or for several months in the freezer.
