7UP Pound Cake

The fizz of the soda and zing of the lemon make this 7UP pound cake irresistible. The fizz creates a light texture, and the lemon/lime adds a new flavor dimension. Add a cup of coffee, and you're good to go.

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 741kcal

Author Imma

Ingredients

Cake

1½ cups (340g) unsalted butter, softened
2½ cups (500g) sugar
5 large eggs at room temperature
3 cups (360g) all-purpose flour
½ teaspoon (2-3g) baking soda
1 teaspoon (4g) baking powder
½ teaspoon (3g) salt
1 cup (237ml) 7UP
1 tablespoon (15ml) vanilla extract
1 lime (zest and juice)
1 lemon (zest and juice)

Glaze

1½-2 cups (170-230g) confectioners' sugar
1 tablespoon (15ml) lemon juice (or lime juice)
½ teaspoon grated lemon zest (or lime zest)
1-2 tablespoons (15-30ml) 7UP

Instructions

Cake

Preheat the oven to 300°F (150°C). Grease a tube pan generously with cooking spray and set aside.
Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 5-7 minutes.
Stir in the eggs, one at a time, beating the mixture well between each addition.
Mix the flour, baking soda, baking powder, and salt into the batter.
Follow with the 7UP, vanilla extract, lime zest and juice, and lemon zest and juice. Stir well until everything is fully combined. DO NOT overmix. Scrape down the sides of the mixing bowl.
Pour the batter into the greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles.
Bake at 300°F (150°C) until a tester inserted into the center comes out clean (70 minutes or more).
Transfer to a wire rack and let it cool before slicing. Serve with whipped cream and fresh strawberries if desired.

Glaze

Combine confectioners' sugar, lemon juice, and zest in a small bowl, and adjust with 7UP as needed.
Drizzle the glaze over the finished cake.

Notes

Have all ingredients at room temperature. Cold butter doesn't fluff well, and neither do cold eggs
Beat the butter and sugar until good and fluffy. Once you add the flour, it's too late. At that point, you need to be kind and gentle
You can replace 2 eggs with 4 egg yolks and a teaspoon of baking powder for an even more decadent pound cake
Try not to get any white pith when zesting the lime and lemon. You don't want bitterness in your cake
To test for doneness, insert a knife, fork, or toothpick (whatever you have on hand), and if it comes out clean, it's done. If it has batter on it, it needs a little more time in the oven
No tube or bundt pan? No problem. Pour the batter evenly between two loaf pans or 9-inch cake pans and start checking for doneness at around an hour.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used

Nutrition