7 up Pound cake

Name: 7 up Pound cake
Cuisine: American
Ingredients: 3 sticks salted butter, room temperature; 3 cups white sugar; 5 eggs, room temperature; 3 cups AP flour; Zest from 1-2 lemons (or limes); 3/4 cup 7up soda; 2/3 C powdered sugar; 1 TBS (or more as needed) lemon juice

Elyse Rose @elyserose

USA

I made more of the glaze the second time I used 7 up instead of lemon juice

Elyse Rose @elyserose

USA

I made more of the glaze the second time I used 7 up instead of lemon juice

Saved

Ingredients

3 stickssalted butter, room temperature
3 cupswhite sugar
5eggs, room temperature
3 cupsAP flour
Zest from 1-2 lemons (or limes)
3/4 cup7up soda
Glaze
2/3 Cpowdered sugar
1 TBS(or more as needed) lemon juice

Saved

Steps

1

Preheat oven to 325°F.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each one.
2

Gradually add flour and lemon zest (I used one lime because I only had 1 lemon) mixing just until everything is combined. Fold in 7-Up.
3

Pour batter into a well-greased Bundt cake pan.
4

Bake for 70-80 minutes (or until a toothpick inserted in the center comes out clean). Cool in the pan for about 15-20 minutes, and then remove to a wire rack to cool completely.
5

Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add extra lemon juice (1 teaspoon at a time), just until the glaze is thin enough to drizzle over the cake. If the glaze is too thin, add a little bit of powdered sugar until it reaches the desired consistency. Drizzle glaze over cake.