7-Up Pound Cake
Directions
- 1Combine 3 sticks of room temp butter and 3 cups of white sugar in a mixer.
- 2Mix until nice and fluffy.
- 3Add 5 room temp eggs, one at a time, mixing well in between each addition.
- 4Add 2 teaspoons of lemon extract and 1 teaspoon of vanilla.
- 5Add 1/4 cup of heavy cream and mix until combined.
- 6Alternate adding 3 cups of White Lily all-purpose flour and 1 cup of lemon-lime soda, starting with half of the flour, then half of the soda, and so on.
- 7Spray a bundt pan with Baker's Joy.
- 8Pour the cake batter into the prepared bundt pan and smooth the top with a spatula.
- 9Bake in a preheated oven at 325 degrees Fahrenheit for 1 hour and 20 minutes.
- 10Remove the cake from the oven and let it cool in the pan for a bit before flipping it over onto a cooling rack.
- 11For the glaze, combine 1 cup of powdered sugar, some squeezed lemon juice, and a drop of heavy cream.
- 12Mix until the desired consistency is achieved.
- 13Drizzle the glaze over the fully cooled cake.
- 14Slice and serve the pound cake.
Ingredients
- 3 sticks room temperature butter
- 3 cups white sugar
- 5 room temperature eggs
- 2 teaspoons lemon extract
- 1 teaspoon vanilla
- 0.25 cup heavy cream
- 3 cups White Lily all-purpose flour
- 1 cup lemon-lime soda
- 1 cup powdered sugar
- squeezed lemon juice
- 1 drop heavy cream
Equipment
mixerbundt panbakers joy sprayspatulaovencooling racklemon squeezermeasuring cupspoon
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