Kitty Wells' 7-Up Pound Cake
Yield
1 cakePrep
15 minCook
Ready
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
softened |
|
| 3 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 | cup |
7-up
|
* |
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
softened |
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 237 | ml |
7-up
|
* |
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
In large bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each.
Add flour and 7-Up alternately, mixing well after each addition.
Fold in lemon juice and vanilla.
Bake in a greased and floured 10-inch tube pan for 1 hour and 15 minutes.
Cool on wire rack and remove from pan.
