Start to Finish: 80 – 90 minutes
Difficulty Level: Beginner
Tap into your inner Southern belle and bake a flavorful pound cake that has all the richness of the butter used in the batter in addition to a light, nearly effervescent, texture thanks to the carbonated lemon-lime soda used to flavor the cake. Fresh citrus zest compliments the flavor of the soda to add an unmistakable zing. Serve the cake warm or at room temperature, top it with your favorite glaze or berries for extra flair. This recipe is adapted from The Pioneer Woman’s “Perfect Pound Cake.”
3 sticks room temperature butter
3 cups granulated sugar
5 large eggs
1 tablespoon lemon zest
1 tablespoon lime zest
Juice of 1 lemon
Juice of 1 large or 2 small limes
3 cups all-purpose flour
8 ounces 7UP
Preheat the oven to 325 degrees Fahrenheit.
In a large mixing bowl, beat softened or room temperature butter with your mixer set at medium, until it has a fluffy consistency. Add the sugar 1 cup at a time and beat the mixture for approximately 30 seconds after each addition
Add the eggs one at a time, beating after each addition.
Add the lemon and lime zest, and juice. Beat the batter for about 30 to 60 seconds on medium speed.
Add flour, one cup at a time and beat to combine. Add the 7UP and beat for 30 to 60 seconds until the batter is smooth and fluffy, scraping the sides of the bowl to combine the ingredients evenly.
Generously grease a Bundt pan with butter or cooking spray. Pour the cake batter into the pan and smooth the top with a spatula or knife..
Bake for 60 to 75 minutes, until a knife, toothpick or a cake tester inserted in the center comes out clean.
Let the cake cool cool for 10 to 15 minutes before inverting the pan over a plate to allow the cake to drop onto the plate.
Top the cake as desired before slicing and serving it.
Store leftover cake for three to four days at room temperature after covering it with plastic wrap to keep it from drying out.
This moist, light pound cake is flavorful enough to serve as is or with a light dusting of powdered sugar sifted over the top. If you want to dress it up a bit, you have several options for topping the cake before serving it, including the following:
For a quick lemon-lime glaze, combine 1 tablespoon of fresh lime juice and 1 tablespoon of fresh lemon juice with 1 1/2 cups of powdered sugar. Stir the mixture to combine it into a thick, syrupy glaze and spoon it over the top of the cake after you invert it on a serving platter.
For a less sweet approach, serve each slice with a dollop of whipped cream and fresh berries, which add contrasting flavor.
No matter how much you grease that bundt pan, humid weather or uneven oven temperatures can cause your 7UP cake to stick, which makes inverting the cake on a serving plate or platter tricky and even potentially disastrous. Even if your cake sticks, you can still salvage your dessert. In her book, Bundt Cake Bliss, Susanna Short recommends the following strategies for salvaging your cake:
Slice the cake away from the people you’re serving and top it with the glaze or fruit as desired. No one will be the wiser.
If the top or one portion of the cake sticks to the pan, gently remove it, place it on the cake and use glaze to glue it in place.
Cut the cake into cubes or slabs and arrange them over lemon or lime sorbet, mousse or ice cream.
References and ResourcesBundt Cake Bliss; Susanna Short
The Pioneer Woman: Perfect Pound Cake
MyRecipes: Lemon Glaze
The Kitchn: Expert Advice: How to Wrap, Store, and Keep Cake Fresh