7 Up Pound Cake

Indulge in the delightful sweetness of this 7 Up Pound Cake, a classic dessert that combines a rich buttery flavor with a subtle citrus twist. This cake is incredibly moist and tender, thanks to the addition of lemon-lime soda, which not only enhances its texture but also adds a unique flavor.

Perfect for any occasion, whether it’s a family gathering or a cozy afternoon treat, this pound cake is sure to impress. With its golden crust and fluffy interior, it’s a nostalgic recipe that will have everyone coming back for seconds!

7 Up Pound Cake

Ingredients:

1 1/2 C Butter, softened

3 C Sugar

5 Eggs

1 t Vanilla Extract

2 t Almond (or Lemon) Extract

3 C All-purpose Flour

1 C Sprite, 7-UP, Or Sierra Mist

Instructions:

Preheat oven to 350 degrees.

Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.

Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.

Add the extracts and mix well.

Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.

If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.

Notes:

Butter Temperature: Make sure your butter is softened to room temperature for easy creaming with the sugar. This helps create a light and fluffy texture.

Eggs: Use large eggs at room temperature for better incorporation into the batter.

Flavor Variations: Feel free to experiment with different extracts like lemon or orange for a refreshing twist on flavor.

Mixing: Be careful not to overmix the batter after adding the flour, as this can lead to a denser cake. Mix until just combined.

Bundt vs. Loaf Pans: If using a Bundt pan, ensure it’s well-greased to prevent sticking. For loaf pans, divide the batter between two pans for even baking.

Baking Time: Keep an eye on the cake during the last few minutes of baking. Oven temperatures can vary, so start checking for doneness with a toothpick inserted into the center—it should come out clean.

Cooling: Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps maintain its structure.

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition Information:

Nutrition Facts (Approximate values per serving, based on a typical 1/12 slice of Bundt cake):

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute the carbonated beverage with a different liquid?

Yes, you can experiment with different liquids like lemon-lime soda, ginger ale, or even milk. Keep in mind that the choice of liquid might affect the flavor and texture of the cake.

Can I use margarine or oil instead of butter?

While you can technically substitute margarine or oil for butter, keep in mind that the flavor and texture of the cake might be slightly different.

Butter contributes to the cake’s richness and flavor.

Can I use a different type of flour, like whole wheat or gluten-free flour?

You can try using different flours, but it might alter the texture and taste of the cake.

Whole wheat flour can make the cake denser, and gluten-free flours might require additional adjustments to achieve the desired result.

Why is the cake made with 7 Up or similar beverages?

The carbonated beverage adds moisture and a subtle flavor to the cake.

The carbonation can also help create a lighter texture.

The specific choice of beverage can influence the final taste of the cake.

Can I reduce the sugar in the recipe?

Reducing the sugar might affect the cake’s texture and sweetness.

Sugar also contributes to the cake’s overall structure and moisture content.

If you choose to reduce sugar, it’s important to consider potential impacts on the final result.

Can I use a hand mixer or stand mixer to cream the butter and sugar?

Yes, using a hand mixer or stand mixer is a convenient way to cream the butter and sugar.

It helps achieve a light and fluffy texture more easily than manual mixing.

Can I use other flavor extracts besides almond or lemon?

Absolutely! You can experiment with other flavor extracts such as orange, coconut, or even maple.

Just keep in mind that the choice of extract will impact the final flavor of the cake.

How do I know if the cake is done baking?

You can perform the toothpick test: Insert a toothpick into the center of the cake.

If it comes out clean or with a few crumbs, the cake is done.

If there’s wet batter on the toothpick, the cake needs more baking time.

Can I use a different pan size than Bundt or loaf pans?

While Bundt and loaf pans are recommended for this recipe, you can use different pan sizes with caution.

Adjust the baking time accordingly since different pan sizes can affect the cake’s thickness and cooking time.

Can I make this recipe gluten-free or dairy-free?

Yes, you can attempt to make the recipe gluten-free by using a gluten-free flour blend and dairy-free by using a non-dairy butter substitute.

Keep in mind that these substitutions may alter the texture and taste of the cake, so experimentation might be needed.