Classic 7-Up Pound Cake Recipe

Submitted by Kittencalrecipezazz

"This is an outstanding pound cake and one I have made many times in the past, follow the steps properly and you will have pound cake like no other!"

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photo by Karen B.

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ingredients

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Set oven to 300 degrees F.
Grease and flour a 10" tube pan.
In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
Sift the flour and salt together.
Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:
This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
Spoon mixture into prepared baking pan.
Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
Cool in pan on a wire rack for 10 minutes.
Remove from pan.
Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda.
Spread the glaze mix over cake.

You can certainly reduce the sugar amount even more

Kittencalrecipezazz
I am unclear on the method for mixing. Do I add 1 egg, bit of 7up, bit of flour, then a bit more of 7up, THEN mix with mixer OR do I add 1 egg then mix with mixer, then add bit of 7up and mix with mixer, then add the flour and mix with mixer, and then a bit more of the 7up and mix with mixer.

See Also
Old Fashioned 7-Up Pound Cake 7Up Pound Cake (a Lemon Lime Cake Recipe)7 Up Cake (from scratch pound cake)7-Up Pound Cake With Lemon Glaze

tjt7777
Hello, I made the 7up cake but using Allrecipes recipe and found it to be too sweet even when I cut down the sugar from 3 to 2 cups! Is there some way of reducing the overpowering sweetness of this cake by tweaking the recipe ???

T C.106
Can cake flour be used?

twarnique15

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Made this yesterday! Turned out great. Very moist and not too dense. Used Sierra Mist!
Adria
See Also
Moist and Tender 7UP Pound Cake with Lemon-Lime Glaze
I didn't have 7up so I used ginger ale, It was eaten immediately and I was asked to make another. The best.

Vicki C.
My 10 year old daughter has become a baking fool and we HAD to try this. It was so easy and SO YUMMY! After we finished it off we realized we had Fanta Orange soda in our fridge and had some orange extract in the cabinet. We made another cake, substituting the 7-Up and the almond extract....OH MY WORD!!! It takes just like orange creamcicle. YOU HAVE TO TRY IT!!!

Mitzi P.
WOW!! I've been making the other classic 7-up cake that contains the lemon extract since I was 13 and it is a cake I'm well known for and was my mother's favorite cake of all time. But, didn't know that there was another take on the 7-up cake. This cake is lovely and is remeniscent in flavor to macaroons without the coconut. It is going quick in my house. The texture is superb and flavor is spectacular.......this will be my other 7-up classic cake in my home. Thank you Kitencal for another terrific one.

ForeverMama
Guess I did it right... texture was perfect.. taste was outstanding, not hard to put together.. used pure vanilla extract with the almond. Nothing but rave reviews from everyone.. thanks kitten for another million dollar winner.

nita 284904 souther

see 14 more reviews

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With a slight variation, I made this a five-star cake. I used all butter instead of a half-cup of shortening (3 sticks total), and I subtracted one tsp of the soda from the cake and added a tsp of lemon flavoring. This was one of the best cakes I have ever eaten.

bjbrooks.email

Kittencalrecipezazz

Canada

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