7-Up Pound Cake
Yield
servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted |
|
| 5 | large |
eggs
|
|
| 3 | cups |
sugar
|
|
| 1 | cup |
butter
softened |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | cup |
7-up
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 5 | large |
eggs
|
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 7.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 237 | ml |
7-up
|
* |
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.
