If you aren’t familiar with the 7-Up Cake, it’s just one of the best pound cakes ever that is made with…yes, you guessed right…7-Up.
It’s the same principle as the Coca Cola Cake, in that the carbonation in the soda is what makes the cake rise, but other than that, the two cakes are totally different.
The 7-Up Cake is a lightly lemon flavored pound cake. Some folks like to leave the icing off and serve it plain or with some fruit.
That’s okay I guess, but I love it with the icing. That’s what makes it great for me.
This is the 7-Up cake made from scratch.
Some may use the variation and make it with a cake mix and it can go either way, but I know that some of you think cake mixes are the Devil himself, so for this one I went with scratch.
Honestly, I don’t believe baking a cake with a cake mix is any easier than from scratch, but the results might be a little more consistent for those who don’t bake often though.
That said, here is what you need for this cake:
1 cup butter, softened
1/2 cup shortening (or you can use vegetable oil)
3 cups sugar
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp lemon extract
1 tsp vanilla extract
3/4 cup 7-Up (or other lemon-lime soda)
2 cups Powdered sugar
1 tsp Vanilla extract
2 tsp Lemon extract
4-5 Tbs Half and Half (or milk)
1 Tbs Lemon zest (optional for more of a lemon zing)
Preheat oven to 325 degrees.
In a large mixing bowl cream together the butter, shortening and sugar with an electric mixer.
Add eggs, one at a time.
In another bowl sift together the flour, salt and baking soda.
Add 1 cup at a time to the wet mixture and beat just enough to mix well.
Don’t over beat this or it will make the cake drier.
Add in the vanilla and lemon extracts and fold in the 7-Up.
Pour batter into a large Bundt pan that has been greased and floured or sprayed with a nonstick spray for baking.
Don’t forget the stem of the pan!
Place in the oven and bake for 1 hour to 1 hour and 10 minutes.
Check it at 1 hour.
A pick inserted in the center should come out clean.
It took about an hour and five minutes in my oven. Don’t over bake it.
Remove from oven and allow it to cool in the pan, until you can handle the pan safely.
Turn it out onto a cake plate and allow to cool before glazing.
To prepare the glaze, mix the powdered sugar with the other ingredients and stir together until smooth.
Pour over the top of the cake and just let it run down the sides.
You be the judge of how much icing… some like just a little while others like it thick!