7up Lemon Pound Cake

7up Lemon Pound Cake 

I was introduced to 7up Pound Cake by Ms. Davis. She is an amazing woman that has inspired many of my sweet treats.

Her cake is so moist and yummy I just had to come up with my own rendition.

The 7up makes this cake light & airy & the glaze creates a more decedent dessert.  I love all things lemony and while the traditional recipe calls for a small amount of lemon juice I added a bit more to please my taste buds. Mmmmmm LEMON!



Ingredients

Cake:
1 cup butter (softened)
1 1/2 cups white sugar
7 fluid ounces lemon-lime flavored carbonated beverage
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoon vanilla extract
Juice of 2 fresh lemons
Zest of lemon

Glaze:
1/3 cup lemon juice
1/3 cup sugar

Directions

Preheat the oven to 350 degrees F. With non-stick cooking spray grease a 10 inch Bundt pan and line with parchment paper.

Cake: In a medium bowl, whisk together flour, baking powder, lemon zest, and salt. With an electronic mixer, cream butter. Add 1 1/2 cups of the sugar and mix. With the mixer running at low speed, add eggs, one at a time and vanilla.

Working in small alternating batches add 1/3 of the dry ingredients and 1/3 of the lemon juice of to the wet ingredients & mix. Repeat 2 additional times until all ingredients are combined.
Pour into bunt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out dry and almost clean.

For the glaze combine the remaining 1/3 cup sugar and the remaining 1/3 cup fresh lemon juice until the sugar is dissolved.

LC Kitchen Tip
I traditionally use powdered sugar when making a glaze but on this cake, the granulated sugar creates a slight crunch in the glaze that I love!

Let the cake cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack, remove the parchment paper and placed on a sheet pan. 

Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used. Let cool at room temperature. Wrapped in plastic wrap and refrigerator for up to one week.

7up Pound Cake became popular in Louisiana in the 1950's and remains a major part of Southern traditions.

 Try this cake with vanilla ice cream!