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seven up pound cake

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

curious if other clear sodas could stand in for the seven up? Compared to cakes made with Sprite, Fresca, Mountain Dew and ginger ale the seven up cake was indistinguishable except for all but one -- the Fresca cake which was pale and tough. Blame it on the artificial sweeteners and be sure to avoid diet seven up for the same reason. source unknown

(2 ratings)

Ingredients For seven up pound cake

  • 2 1/2 cup sugar
  • five large eggs, room temperature
  • 1/2 cup seven up, room temperature, see note
  • 1 tablespoon grated lemon zest +2 tablespoons fresh lemon juice
  • 1 tablespoon grated lime zest +2 tablespoons fresh lime juice
  • 1/2 teaspoons salt
  • 20 tablespoons unsalted butter, melted and cooled slightly, two and one half sticks
  • 3 1/4 cup cake flour
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice

How To Make seven up pound cake

  • 1
    Adjust oven rack to the lower middle position and heat the oven to 300°. Grease and flour a 12 cup nonstick tube pan. Process the granulated sugar, eggs, seven up, lemon zest and juice, lime zest and juice, and salt in a food processor until smooth, about 10 seconds. With the machine running, slowly pour in the butter and process until incorporated. Transfer to a large bowl. Add the flour in three additions, whisking until mixed.
  • 2
    Spread the batter into prepared pan. Gently tap the pan on the counter to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, 75 to 90 minutes. Cool the cake in the pan for 10 minutes then turn it out onto a wire rack set inside a rimmed baking sheet to cool completely about two hours.
  • 3
    For the glaze, whisk the ingredients together in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 10 minutes. Serve. The cake can be covered in plastic wrap and stored at room temperature for up to three days.

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