7 Up Pound Cake
Creamy, tender, and laced with a bright citrus fizz, this 7 Up Pound Cake is a classic Southern-style dessert that is moist inside and lightly crisp on the outside.
Equipment
- Mixing Bowl
- Bundt Pan
- Stand Mixer
Ingredients
Ingredients
- 1.5 cups Butter, softened At room temperature
- 3 cups Sugar
- 5 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 2 teaspoons Almond extract or lemon extract Your choice
- 3 cups All-purpose flour Measured and leveled
- 1 cup Lemon-lime soda Chilled (Sprite, 7-Up, or Sierra Mist)
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan or two loaf pans. Make sure to grease thoroughly and dust with a little flour or use nonstick spray to prevent sticking.
- Cream the butter in a large mixing bowl until smooth. Use a stand mixer or hand mixer on medium speed for about 1–2 minutes.
- Add the sugar 1 cup at a time, beating for a minute after each addition and scraping the bowl.
- Continue to beat for 4 more minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Scrape the bowl between eggs to ensure even distribution.
- Stir in vanilla and almond (or lemon) extracts.
- Alternatively add flour and soda to the batter, beginning and ending with the flour. Mix well after each addition.
- Pour batter into prepared pan(s). Smooth the top with a spatula and tap the pan gently on the counter to settle the batter.
- Bake Bundt cake for 1 hour to 1 hour 10 minutes, or loaf pans for 50–60 minutes, until a toothpick comes out clean.
- Cool before slicing and serving. Let the cake rest in the pan 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
Store covered at room temperature up to 2 days or in the refrigerator up to 5 days in an airtight container.