Auntie Justine 7 Up Cake

A Southern church-supper legend, Auntie Justine’s 7 Up cake is a buttery pound cake with a secret leavener: a cup of lemon-lime soda. There is no baking powder or soda in the batter, so the fizz from the 7-Up, along with all the air you beat into the butter, is what gives this dense cake its tender lift and fine crumb.

That means the creaming step is the soul of the recipe. Beat the butter and sugar until pale and fluffy, then add the eggs one at a time, and alternate the cake flour with the soda so the batter stays smooth and light.

The flavor is what sets it apart from a plain pound cake. A trio of lemon, vanilla, and coconut extracts gives it a bright, almost tropical perfume. Bake it low and slow in a bundt or tube pan, let it cool, and finish with nothing more than a snowfall of confectioner’s sugar.

Chef Tips

• Cream the butter and sugar until pale and fluffy. That trapped air, plus the soda’s fizz, is the only leavening.
• Use room-temperature eggs and butter so the batter comes together smooth, not curdled.
• Test with a long skewer in the center. This is a tall, dense cake that needs the full bake time.

Variations

• Add a simple lemon glaze instead of, or along with, the confectioner’s sugar.
• Skip the coconut extract and lean fully into lemon for a brighter citrus cake.
• Try Sprite or another lemon-lime soda if you do not have 7-Up.