7 up Pound cake
I made more of the glaze the second time I used 7 up instead of lemon juice
7 up Pound cake
I made more of the glaze the second time I used 7 up instead of lemon juice
Cooking Instructions
- 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.
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