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butter glazed 7-up pound cake

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is another dessert on the Family Reunion Menu in North Carolina this year. I have made it several years now for our reunions, I did add a slight twist to this one this year by adding lemon Juice, lemon Zest & Lemon Extract, to give it an extra bit of a kick in flavor. I baked it in my Dimensions Bell Pan to give a more dramatic appearance since it is one of 3 plain cakes being served. The glaze really does give it a bit of extra flavor as well, & my family loves it with the glaze, so why not. It is a simple & easy cake to make & so tasty. Give it a try & see if you like it too

►
(2 ratings)
yield 12 or more depending on portion size
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For butter glazed 7-up pound cake

  • 3 stick
    butter, softened
  • 3 c
    granulated sugar
  • 3 c
    all purpose flour
  • 6 lg
    eggs, room temperature
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    lemons zest plus 2 teaspoons lemon extract
  • 3/4 c
    7 up or any lemon lime soda ( i used ginger ale)
  • 5-6
    drops yellow food coloring (optional)
  • 7-UP BUTTER GLAZE
  • 1/2 c
    7 up
  • 1 c
    sugar
  • 2 Tbsp
    butter
  • 2 tsp
    lemon extract

How To Make butter glazed 7-up pound cake

  • 1
    Preheat oven to 350 degrees F. This is the pan I used to bake the cake, it has 11 cup capacity, and is called a Dimensions Bell Pan.
  • 2
    Cream Butter with sugar until very light and fluffy at least 10 to 15 minutes or so. While butter and sugar is blending measure our flour & set aside till needed.
  • 3
    Then add the eggs one at a time, beating well after each addition.
  • 4
    Add about a third of the flour, beat to blend.
  • 5
    Add the lemon juice, zest, & extract, & beat to blend. Add more of the flour with the 7 up, and finish with flour, beating well to blend.
  • 6
    Now spray or butter and grease your Bundt pan with cooking spray or Bakers Joy. Pour batter into preheated 350 degrees F. oven, and bake for 1 hour and 15 minutes or until tooth pick inserted into center of cake comes out clean.
  • 7
    To make the glaze, add the 7 Up to a small sauce pan, add the butter,& sugar, and bring to a simmer over low heat, till mixture becomes syrupy. Remove from heat add lemon extract, and stir to blend.
  • 8
    Poke holes into top of cake while still in pan, and slowly drizzle about half of the glaze over the cake. Then invert cake onto large platter, poke holes into cake and slowly spoon or drizzle glaze over cake, allowing the glaze to seep into the cake. Serve plain or with your favorite ice cream.
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