Simple, sweet, moist – Classic 7-Up pound cake is a crowd pleaser.
Happy Friday! Or FriYAY as a like to refer to it. I intended on having Part 2 of my Persnickety House series today but the rooms I want to show you still aren’t quite photo ready. Hopefully things will be in order by next week.
I’m off work today having a garage sale in my new neighborhood. There’s not much point to that statement, I just thought you might want to know.
This 7-Up pound cake is one of the first recipes I posted on Persnickety Plates but it deserved a revamp. Do you know why it’s called a pound cake? Because there’s a pound each of butter, sugar, flour, and eggs in this recipe. That’s a lot of ingredients. But it makes for a really dense, moist, sweet cake.
- 1 cup butter, softened
- ½ cup shortening
- 3 cups sugar
- 3 cups flour
- 1 cup 7-Up
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- ½ teaspoon salt
- 5 large eggs
- Preheat your oven to 300 degrees and grease and flour a bundt pan. Set aside.
- In the bowl of your stand mixer (or a regular large bowl), add the butter, shortening, sugar, vanilla, and almond extract. Beat for approximately 5 minutes, until light and fluffy.
- In a medium bowl, add the flour and salt and whisk together (you could sift it but I'm lazy).
- With your mixer running on low, add in 1 egg, then a bit of the 7-Up, then a bit of the flour mixture (I did ⅓ cup at a time). Then another egg, bit of 7-Up, bit of flour mixture. Repeat in that order until you're out of ingredients and the batter is fully combined.
- Scoop the mixture until the prepared bundt pan.
- Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes then flip and remove.
- Optional Glaze (I think it is plenty sweet without it)
- In a medium bowl, whisk together ½ cup sugar with ¼ cup 7-Up. Pour over the cooled cake.