The 7-Up Pound Cake is a delightful classic dessert known for its moist and buttery texture combined with a subtle citrusy flavor. This recipe incorporates the unique fizzy addition of 7-Up soda, which not only enhances the cake’s flavor but also creates a light and airy crumb. Perfect for gatherings, tea parties, or as a sweet treat for any occasion, this Bundt cake is a timeless favorite. The glaze, which features lemon and sugar, perfectly complements the rich and buttery cake, making it an irresistible dessert.
Ingredients
For the Cake:
- 3 cups (360g) all-purpose flour
- 2 ¾ cups (550g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- ½ cup (120ml) vegetable shortening
- 5 large eggs, room temperature
- ¾ cup (180ml) 7-Up soda (carbonated)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For the Lemon Glaze:
- 2 cups (250g) powdered sugar
- 3 tablespoons (45ml) fresh lemon juice
- 1-2 tablespoons (15-30ml) milk (as needed for consistency)
Preparation
Step 1:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
Step 2:
In a large mixing bowl, cream together the softened butter, shortening, and sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
Step 3:
Add the eggs one at a time to the creamed mixture, beating well after each addition. This step ensures the batter remains smooth and consistent.
Step 4:
Combine the flour and 7-Up soda, alternating between the two. Start by adding a third of the flour, then half of the soda, repeating until all ingredients are incorporated. Add the vanilla and lemon extracts, and mix just until blended. Be careful not to overmix, as this can make the cake dense.
Step 5:
Pour the batter evenly into the prepared Bundt pan. Smooth out the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the pan onto a wire rack and let the cake cool completely before glazing.
Step 7:
For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides for a beautiful presentation.
Variations
- Orange Twist: Replace the lemon extract with orange extract and use orange juice in the glaze for a citrusy orange version.
- Chocolate Marble: Add a cup of cocoa powder to one-third of the batter and swirl it into the plain batter for a marble effect.
- Gluten-Free: Use a 1:1 gluten-free baking mix instead of all-purpose flour to make it suitable for gluten-sensitive guests.
Cooking Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother batter.
- The 7-Up soda must be carbonated to achieve the cake’s signature texture, so avoid using flat soda.
- Be sure to grease the Bundt pan thoroughly with butter or a non-stick spray and dust it with flour to prevent sticking.
Serving Suggestions
- Serve the 7-Up Pound Cake with a dollop of whipped cream and fresh berries for a refreshing dessert.
- Pair with a warm cup of tea or coffee for an afternoon snack.
- Add a scoop of vanilla ice cream for a decadent dessert experience.
Tips
- Use a serrated knife to cut the cake for clean and even slices.
- To store the cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.
- If your glaze is too thick, add a bit more milk or lemon juice; if it’s too thin, add more powdered sugar.
Prep Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per serving, based on 12 servings)
- Calories: 410
- Protein: 5g
- Sodium: 200mg
FAQs
Q: Can I use diet 7-Up for this recipe?
A: While you can use diet 7-Up, it may slightly affect the flavor and texture since it lacks the sugar of regular soda.
Q: Can I make this cake without a Bundt pan?
A: Yes, you can use a loaf pan or a regular cake pan. Adjust the baking time accordingly and check for doneness with a toothpick.
Q: Can I freeze the 7-Up Pound Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.
Q: What can I use as a substitute for shortening?
A: You can replace the shortening with additional butter, though it may slightly change the texture.
Conclusion
The 7-Up Pound Cake is a show-stopping dessert that combines rich, buttery flavor with a zesty citrus kick. Its moist texture and sweet glaze make it a crowd-pleaser for any occasion. Whether served on its own or dressed up with accompaniments, this cake will have your guests asking for seconds. With its timeless appeal and easy preparation, the 7-Up Pound Cake is a must-try recipe for both novice and experienced bakers alike.
7-Up Pound Cake
- Total Time: 1 hour 30 minutes
Instructions
Ingredients
For the Cake:
- 3 cups (360g) all-purpose flour
- 2 ¾ cups (550g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- ½ cup (120ml) vegetable shortening
- 5 large eggs, room temperature
- ¾ cup (180ml) 7-Up soda (carbonated)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For the Lemon Glaze:
- 2 cups (250g) powdered sugar
- 3 tablespoons (45ml) fresh lemon juice
- 1-2 tablespoons (15-30ml) milk (as needed for consistency)
Notes
Preparation
Step 1:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
Step 2:
In a large mixing bowl, cream together the softened butter, shortening, and sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
Step 3:
Add the eggs one at a time to the creamed mixture, beating well after each addition. This step ensures the batter remains smooth and consistent.
Step 4:
Combine the flour and 7-Up soda, alternating between the two. Start by adding a third of the flour, then half of the soda, repeating until all ingredients are incorporated. Add the vanilla and lemon extracts, and mix just until blended. Be careful not to overmix, as this can make the cake dense.
Step 5:
Pour the batter evenly into the prepared Bundt pan. Smooth out the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the pan onto a wire rack and let the cake cool completely before glazing.
Step 7:
For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 410
- Sodium: 200mg
- Protein: 5g