7-Up Pound Cake

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With all the flavors of lemon and lime, this 7-up pound cake is made with 7-up soda. The 7-up makes this cake moist and extra delicious. This is just the bright bight that you need for spring.

Lemon and lime make the perfrct combination!

Benifits of 7-up in your pound cake!

• Helps cake rise
• Helps cake become fluffy
• Enhances flavor
• CO2 creates bubbles in cake

7-UP Pound Cake

This cake is slightly sweet, slightly tart and perfectly moist. With the addition of 7-up this cake will always come out perfectly moist! This will easily become your family’s new favorite.

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Prep Time 1 hour hr

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Breakfast, Dessert

Servings 8

Equipment

• Bunt pan
• Oven
• Zester

Ingredients

  

1x2x3x

• Ingredients
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 5 large eggs at room temperature
• 1 teaspoon vanilla extract
• 2 3/4 sticks unsalted butter room temperature
• 2 1/2 cup granulated sugar
• ¼ Tsp. fine sea salt
• 1 large lemon zested and juiced
• 2 medium limes zested and juiced
• 1 cup sour cream at room temperature
• 1/2 cup 7up at room temperature
• For Glaze
• 2 cups powdered sugar sifted
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• the remaining zest of the lemon and limes
• 2 tbsp. 7up to thin as needed
• To grease Bundt pan
• 2 tbsp. Butter
• 2 tbsp. Flour

Instructions

 

• Steps
• Preheat your oven to 350° F.
• Zest and juice your lemons and limes.
• Add Sugar and room temperature butter to a stand mixer or a bowl.
• Cream together your sugar and butter on high speed until it starts to become light and fluffy. Once it is light and fluffy and appears white, add in 1 tsp. Of lemon and lime zest. This should take 5 minutes.
• Mix for another 30 seconds until incorporated.
• Scrape the edges of your bowl. And start to add in eggs one at a time. Mix for 45 seconds in between each egg addition.
• Add in your vanilla.
• Once your eggs are incorporated into the creamed butter sugar mixture. In a separate bowl, sift together dry ingredients like flour and baking soda. (I suggest sifting two times)
• Add your salt after you’ve sifted your baking soda and flour.
• In a small bowl, add sour cream, seven up and two tablespoons of lemon lime juice. Gently whisk together. Trying not to dissolve all bubbles.
• Alternate by 3rds, adding dry and wet ingredients into the creamed butter sugar mixture.
• You should be mixing on a low speed so that you don’t over mix your batter.
• Once everything is incorporated. Set aside.
• Add your batter to a greased bundt pan. Do not fill all the way to the top. Leave about 1 in of rise space.
• Place in the oven on the middle rack for 1 hour and 5 minutes or until a toothpick comes out clean.
• Let your cake rest for 15 minutes on a wire rack before you flip it over to remove it from the pan.
• Mix together ingredients of the glaze. Adding more seven up will make it thinner, adding less will keep it thick.
• Drizzle your glaze onto a completely cooled cake. And dress with lemons and limes!
• Enjoy!

Notes

Make sure to grease your bunt pan according to the instrucitions.
Let your cake cool the complete 15 minutes before removinf it form the pan.
If you so not wat to use the lemon lime soda in your frosting you do not have to.

Keyword Bakery, cake, pound cake

Tried this recipe?Let us know how it was!

KEYS TO POUND CAKE SUCCESS!

• Make sure that all your cold ingredients are room temperature before starting the recipe.
• Read the entire recipe befrore beginning.
• Let your cake completely cool before adding any frosting.
• Use a scale for measurements
• Store your cake in a cake tin or wrap and store in the refridgerator until you are ready to eat.
• This cake will last 3 days unrefridgerated. Longer if kept cool.

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