Description
A 7UP pound cake recipe for a moist lemon lime pound cake with a nice crust on the outside and a perfect lemon lime glaze on top.
Ingredients
3 cups (375 grams) all purpose flour
1/4 teaspoon salt
1 1/2 pound (3 sticks) unsalted butter, room temperature
3 cups(600 grams) granulated sugar
5 large eggs, room temperature
1/4 (2 ounces) cup heavy cream
1 teaspoon vanilla extract
1 cup (8 ounces) 7 UP soda, room temperature
Zest of one lemon
Zest of one lime
Lemon Lime Glaze:
2 cups powdered sugar
Juice of 1 lime
Juice of half a lemon
2 tablespoons melted butter
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Pinch of salt
Instructions
- Preheat the oven to 315ºF.
- Prep a 12-cup bundt pan, greasing the pan with cooking spray, butter, or Baker’s Joy. Set aside.
- In a medium bowl, whisk together the all purpose flour and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium speed until light and fluffy, about 3-4 minutes.
- In a steady stream, gradually pour in the sugar. Increase the speed to medium-high. Mix for 4-5 minutes.
- Pour in the vanilla extract, lemon zest and lime zest. Mix on low until combined.
- Add the eggs in one at a time, beating well after each addition.
- Then pour in the heavy cream and mix.
- Turn the mixer off and add half of the flour mixture to the stand mixer. Mix on low until just combined. Follow that with half of the 7UP mixing on low speed. Repeat. Mix on low speed until the batter is well blended, but be careful not to overmix.
- Optional– fold in ½ cup of mini semi-sweet chocolate chips
- Pour the 7UP pound cake batter into the prepared pan.
- Bake for 60 to 75 minutes or until a toothpick comes out clean. Remove the cake from the oven and set the pan on a wire rack to cool for 15 minutes. Turn out the cake on the wire rack to cool completely.
- IN a small bowl, whisk together the powdered sugar, lemon and lime juice, salt, vanilla extract, melted butter and 1 table spoon of heavy cream. If the glaze is too thick, then add another tablespoon of heavy cream until the consistency is pourable (not too thin, but not too thick).
- Pour the glaze over the cake and serve.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Pound Cakes