Noms: 7-Up Pound Cake
I finally had some time to bake on my days off this week and decided that I wanted to make my grandma’s 7-Up cake recipe. It’s a super moist, dense, and delicious pound cake that all of the women on my mom’s side of the family have been making for decades. I’m pretty sure it’s the first thing that she taught me how to bake when I was a little girl. You can dress it up however you like, but I love it just as it is with no toppings. A giant glass of milk is a nice garnish as well. ^_^
7-Up Pound Cake
Prep Time: 30 minutes | Cooking Time: 1 – 1 ¼ hours | Serves: Approx. 10-12
What You Will Need:
- 3 sticks of butter, softened
- 2 ½ cups of sugar
- 5 eggs, at room temperature
- 3 cups of flour
- 2 tbsp of lemon extract
- 3/4 cup of 7-Up soda
- Pre-heat oven to 325 degrees F. Grease and flour a 9-inch or 10-inch bundt/fluted cake pan and set aside (I used the Pam flour baking spray).
- In a large mixing bowl, cream together your butter and sugar with an electric mixer at low/med speed until fully combined.
- Add your eggs to the butter and sugar mixture *one at a time*, taking care not to over-mix the batter. You want to stop the mixer as soon as the egg is mostly blended into the batter.
- Add in your flour one cup at a time until well blended, scraping the sides of the bowl often.
- Pour in the 7-Up soda and lemon extract, then carefully mix it into the batter on low-speed until well blended. The batter should have a smooth consistency.
- Pour the batter evenly into the greased bundt/fluted cake pan and bake for 1 to 1 ¼ hours, or until the top crust of the cake is a golden brown color.
- Set aside on a cooling rack for about 30 to 45 minutes, then invert the cake to remove it from the pan. Set it back on the rack with the crust side up and let it cool completely before serving. Try pairing it with a little whipped cream and some fresh strawberries!