@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/7-up-pound-cake/#recipe
headline
name7-Up Pound Cake
descriptionIt's the perfect pound cake to citrus ratio.
urlhttps://12tomatoes.com/7-up-pound-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
Preparation
  1. Preheat oven to 325˚. Grease and flour a 10-inch bundt pan or two 6-cup loaf pans.
  2. In large bowl cream together butter, sugar, and shortening.
  3. Mix in eggs one at a time, followed by flavor extracts.
  4. Fold in lemon and lime zest.
  5. In a separate bowl combine flour and salt. Slowly add the flour mixture to the wet ingredients.
  6. Whip together cream and 7-up with the rest of the batter until fluffy consistency is reached.
  7. Pour batter into bundt pan (or 2 loaf pans) 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.
  8. Allow cake to cool before drizzling with glaze. Mix together 2 tablespoons of 7-up with powdered sugar. Thin with an additional tablespoon 7-up if needed.
It's the perfect pound cake to citrus ratio.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Gluten, Gluten

Recipe adapted from Divas Can Cook.

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7-Up Pound Cake

pound cake with a citrus kick

7-Up Pound Cake

4.5 from 37 votes
Cuisine: American
Servings: Serves 12-16
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

Preparation

  1. Preheat oven to 325˚. Grease and flour a 10-inch bundt pan or two 6-cup loaf pans.
  2. In large bowl cream together butter, sugar, and shortening.
  3. Mix in eggs one at a time, followed by flavor extracts.
  4. Fold in lemon and lime zest.
  5. In a separate bowl combine flour and salt. Slowly add the flour mixture to the wet ingredients.
  6. Whip together cream and 7-up with the rest of the batter until fluffy consistency is reached.
  7. Pour batter into bundt pan (or 2 loaf pans) 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.
  8. Allow cake to cool before drizzling with glaze. Mix together 2 tablespoons of 7-up with powdered sugar. Thin with an additional tablespoon 7-up if needed.