This 7 Up cake recipe is adapted from Grandbaby Cakes (the cookbook). I only changed the amount of sugar used. Recipe published with permission from the Author, Jocelyn Delk Adams.
Prep Time20 minutesmins
Cook Time1 hourhr25 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: 7 up cake, pound cake recipe
Servings: 12
Author: Hip Foodie Mom
Ingredients
For the Cake:
1 ½cupsunsalted butter3 sticks, room temperature
2 1/2cupsgranulated sugar
1teaspoonsalt
5large eggsroom temperature
3cupssifted cake flour
½cup7-Up sodaroom temperature
1tablespoonlemon extract
For the glaze:
1cupconfectioner’s sugar
3tablespoons7-Up soda
½teaspoonlemon extract
Instructions
For the cake:
Heat oven to 315 degrees F. Spray a 10-cup bundt pan with nonstick baking spray. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and salt. Cream together for an additional 7 minutes until very pale yellow and fluffy. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Turn your mixer down to the lowest speed setting and slowly add the flour in two batches. Do not overbeat. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of your mixing bowl and mix the batter until just combined. Again, be careful not to overmix.
Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 10 minutes before inverting onto a serving plate. Let cool to room temperature.
For the glaze:
In a small bowl, whisk together all the ingredients until the mixture is pourable. When the cake is completely cool, spoon the glaze over the cake and allow it to harden. Serve at room temperature and enjoy!