There are a few vintage recipes that make us question the taste of our forebearers. But, there are others that are so good we puzzle at how they haven’t made into everyone’s recipe box yet. 7-Up pound cake in one of the latter, a moist and rich cake with just the perfect amount of citrus zing.
You start by making the batter by creaming together the butter, shortening, and sugar. This recipe cals for butter-flavored shortening, something you don’t see much these days. The combination of both butter and shortening gives the batter a very rich, very old fashioned flavor that we love.
Then the other dry ingredients are added and the zest of one lemon and one lime are gently folded in so as to not lose the fluffy texture of the batter. The final step to batter is to pour in one cup of 7-Up soda.
After baking for 60-70 minutes the top should be a golden brown. The cake is ready when a knife comes out clean.
The final step to this delicious pound cake is the glaze. This one is very simple to make: you simply mix 1 cup of powdered sugar with 2 or 3 tablespoons of 7-Up soda. Drizzle over the top after the cake has cooled and this nostalgic pound cake is ready to serve.
Pound cake is one of those comforting desserts that has stayed nearly as popular today as it would have been 60 years ago. And, the addition of the lemon and lime flavors to this pound cake make it a show stopping recipe!
7-Up Pound Cake
pound cake with a citrus kick
serves 10; 15 minutes to prepare, 1 hour 10 minutes cook time
For the cake
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Zest of 1 lime
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 cup 7-Up soda
for the glaze
- 1 cup powdered sugar
- 2-3 tablespoons 7-up
- Preheat oven to 325˚. Grease and flour a 10-inch bundt pan or two 6-cup loaf pans.
- In large bowl cream together butter, sugar, and shortening.
- Mix in eggs one at a time, followed by flavor extracts.
- Fold in lemon and lime zest.
- In a separate bowl combine flour and salt. Slowly add the flour mixture to the wet ingredients.
- Whip together cream and 7-up with the rest of the batter until fluffy consistency is reached.
- Pour batter into bundt pan and bake for 60-70 minutes, checking for doneness after one hour by inserting a knife the cake. Cake is ready when knife comes out clean.
- Allow cake to cool before drizzling with glaze. Mix together 2 tablespoons of 7-up with powdered sugar. Thin with additional tablespoon 7-up if needed.
Recipe adapted from Divas Can Cook.