7-Up Pound Cake
I looked for the publisher and it was an early edition of a Martha White Flour compilation. But, sadly, the published date had been partly torn away and I couldn't tell the year, but I'm sure it was late 40's or early 50's.
- 1 ½ cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 3 cups all-purpose flour
- ¾ cup 7-up soda
- 1 ½ cups confectioners' sugar
- 1 tbsp. lemon juice
- 1 to 2 tbsp. 7-up soda
- ½ tsp. grated lemon peel, optional
FOR THE CAKE:
FOR THE GLAZE:
How to Make 7-Up Pound Cake
- 1Preheat oven to 350° F. Grease and flour a 10-in. fluted or plain tube pan.*
- 2In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7-Up, beating well after each addition.
- 3Pour batter evenly into prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before turning out on a wire rack to cool completely.
*Baking time will vary according to your oven. Begin testing after 55 minutes, then keep checking every five minutes until it tests done in the middle.
- 4For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7-Up to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake.
- 5*Cook’s Note: To remove cakes easily, use solid shortening to grease cake pan; dust with flour and shake around until entire inside surface is coated. Shake out excess flour.