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Perfect Pound Cake (7-Up Cake) adapted from The Pioneer Woman PRINT
- YIELD: 12 servings
7-up Cake is a classic recipe that’s been around for ages. I’ve seen several versions of it. The wildly popular food blogger “The Pioneer Woman Cooks” posted this cake and I finally decided to try this version. This version has notes of butter and a hint of lemon. We loved it. When strawberries are in season, it will be perfect as the base for a mountain of berries and whipped cream. We loved it, and it’s very quick and easy to make. I used a “secret ingredient” which I will post on my blog at http://foodiewife-kitchen.blogspot.com/2010/02/perfect-pouncake-simple-plain-and-it.html.
Ingredients
| 3 | sticks Butter |
| 3 | cups Sugar |
| 5 | whole Eggs |
| 1 | teaspoon Butter Flavoring |
| 2 | teaspoons Lemon Flavoring |
| 3 | cups All-purpose Flour |
| 1 | cup Sprite, 7-UP, Or Sierra Mist |
Directions
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition.
Add eggs, 1 at a time, mixing after each addition.
Add butter and lemon extracts and mix well.
Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and enjoy plain, with a freshly brewed cup of coffee— or add a glaze if you wish.
This would be a perfect cake to serve with fresh strawberries (in season, of course) and whipped cream. It’s moist but dense enough to not become soggy.
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