Lemon 7-Up Pound Cake
7-Up Pound Cake is a traditional pound cake made with soda. This version calls for a little extra lemon zest and a glaze.
Servings 12
Cost 5
Ingredients
- 1 cup butter or margarine (salted butter) (230 grams)
- ½ cup vegetable oil
- 3 cups sugar (580 grams)
- 5 large eggs
- 3 cups all-purpose flour (380 grams)
- ¾ cup 7-Up
- 1 teaspoon vanilla or lemon flavoring
Lemon Glaze
- 2 tablespoons lemon juice or as needed
- 1 cup sifted powdered sugar
Instructions
- Preheat oven to 325 degrees F. Grease and flour a tube pan or Bundt pan.
- With an electric mixer, beat the butter and sugar until creamy, then gradually add the oil and continue to beat for another minute until creamy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and 7-Up. Mix after each addition (I mixed with my spatula scraper).
- Stir in flavoring.
- Bake at 325 degrees F. for 60-90 minutes or until a skewer inserted comes out clean.
- Let cool in pan for 10 minutes, then remove from pan and let cool completely. Drizzle with glaze.
- To make the glaze, mix together 1 cup powdered sugar and about 2 tablespoons of lemon juice or just enough to make it thick enough to flow from a spoon.
Notes
Notes:
For the flavoring, I used ½ teaspoon of vanilla and 1 teaspoon of Boyajian lemon oil. I also added a teaspoon of lemon zest and a bit of yellow food coloring paste. The recipe can be made in a tube or Bundt pan or halved and baked in an 8x4 inch loaf pan or 6 cup Bundt. Also, if you make the full recipe with unsalted butter instead of salted butter, add a little under a teaspoon of salt to the batter.
For the flavoring, I used ½ teaspoon of vanilla and 1 teaspoon of Boyajian lemon oil. I also added a teaspoon of lemon zest and a bit of yellow food coloring paste. The recipe can be made in a tube or Bundt pan or halved and baked in an 8x4 inch loaf pan or 6 cup Bundt. Also, if you make the full recipe with unsalted butter instead of salted butter, add a little under a teaspoon of salt to the batter.
