7-Up Pound Cake
Submitted by rfblake
Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minBeat butter, shortening, sugar, and eggs until light and fluffy (a full five minutes), then gradually add sifted flour alternating with bubbly 7-Up.
Vanilla and lemon extracts give subtle background flavor, while the soda creates extra moisture and rise.
Bake low and slow at 325 degrees for an hour and a half until a toothpick comes out clean.
Cool in the pan fifteen minutes before inverting onto a wire rack.
Serves sixteen generous slices.
Pro Tips
- Beat butter mixture for full 5 minutes to incorporate air for lighter texture
- Begin and end flour additions with dry ingredients to prevent dense edges
- Cool in pan 15 minutes before inverting to prevent crumbling while still fragile
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Grease 12-cup Bundt pan.
Combine flour and salt in bowl.
Combine remaining ingreidents except soda in large mixer bowl; beat at medium speed until ligfht and fluffy, scraping sides occasionally, 5 minutes.
Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients.
Bake 1½ hours or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Invert onto wire rack, remove pan and cool completely.
Makes 16 Servings.
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