When it comes to a 7UP cake, there seem to be two classes of people - those who love it, and those who haven't heard about it yet. If you have tried a 7UP cake you will probably nod your head when I describe this cake as one of the best pound cakes you can make. It is moist, buttery and perfectly sweet with just a touch of lemon flavor from the 7UP and lemon zest. It is easy to make and beautiful in presentation. I forget who in my family made it first (I think those bragging rights go to my sister) but it was shared and loved so quickly between the rest of the family that it became an instant family classic.
My mom and I made the mistake of baking a 7UP cake when she was visiting me right after Amelia was born and it only took a single bite after it was freshly glazed to make us realize our error. A cake that good and that decadent combined with a couple women (one of them a hormonal nursing mom) stuck in a house with a newborn is probably not the wisest idea if you are considering calories. I remember it was with both sadness and relief that I ate the last piece. (My mom has never let forget that I ate that last piece, either.) This was the pound cake I mentioned earlier when I said Amelia preferred it over the chocolate cake on her birthday. Even though I love chocolate and I'm sure she will love it some day, too, given how wonderful this 7UP cake is I don't blame her one bit.
7 UP CakePublished 06/11/2013
- 3 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup 7UP (Or other lemon-lime soda - not diet)
- 5 large eggs, at room temp
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
For the glaze:
- 1 cup powdered sugar
- 4 teaspoons lemon juice
- 1 teaspoon water
- Heat oven to 350 degrees. Grease and flour a 12 cup bundt pan and set aside. In a medium bowl, whisk together flour and salt. In another medium bowl, combine 7UP, eggs, lemon zest and vanilla.
- Using an electric mixer, beat the butter and shortening together with the granulated sugar until fluffy, about 2 minutes. With mixer on low speed, beat in 1/3 of the flour mixture. Beat in 1/2 of the 7UP mixture, followed half of the remaining flour mixture. Scrape the bowl and add the rest of the 7UP mixture, beat to incorporate, and then finish by adding the last of the flour mixture. Mix well to combine, scraping the bowl to make sure everything is incorporated.
- Pour batter into prepared bundt pan and bake until a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. Let the cake cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
- Once the cake has cooled, whisk together the powdered sugar, lemon juice and water in a small bowl. Drizzle over the top of the cake and serve.
Prep Time: 15 min
Cook time:1 hour 15 min
Recipe Source: adapted slightly from America's Best Lost Recipes