7-Up Pound Cake

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.

#poundcake #cakecakecake #7up #comingsoon #mothersday #foodphotography

A photo posted by melissa williams (@melissa_pplates) on May 10, 2015 at 6:24am PDT

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.

I need to do some more fun baking soon. Remember my monkey & panda cupcakes? These pretty little sprinkles want to turn into something fun.

7-Up Pound Cake

Print shopping list

Prep Time 20 mins

Cook Time 90 mins

Total Time 1 hr 50 mins

Yields 14

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 3 cups flour
• 1 cup 7-Up
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 5 large eggs

Directions

1. Preheat your oven to 300 degrees and grease and flour a bundt pan. Set aside.
2. 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.
3. In a medium bowl, add the flour and salt and whisk together (you could sift it but I'm lazy).
4. 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.
5. Scoop the mixture until the prepared bundt pan.
6. Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
7. Cool for 10 minutes then flip and remove.
8. Optional Glaze (I think it is plenty sweet without it)
9. In a medium bowl, whisk together ½ cup sugar with ¼ cup 7-Up. Pour over the cooled cake.

by Melissa Williams | Persnickety Plates

Recipe Notes

Source: Food.com

0.0 rating

Let's see what you're making!
Share your kitchen creations by tagging @melissa_pplates and using the hashtag #persnicketyplates! I'd love to see what you're up to.