|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 1g||2%|
|Total Sugars 46g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This 7-UP Pound Cake gets its distinctive lemon flavor from the addition of—you guessed it—lemon-lime soda to the cake batter! Although adding soda to cake batter isn't very common, a taste of this delicious pound cake will make you a believer in the technique. The final result is a cake with a tender crumb and vibrant flavor. Perfect with just a dusting of powdered sugar on top.
1 cup/8 ounces unsalted butter
1/2 cup solid vegetable shortening, or solid coconut oil
3 cups sugar
5 large eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7 ounces lemon-lime soda, such as 7-UP
1 cup powdered sugar, for dusting the cake
Gather the ingredients.
Combine the butter, shortening, and sugar in the bowl of a large stand mixer fitted with a paddle attachment. Cream everything together on medium speed for 3-5 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the lemon extract to the cake batter and beat well.
Turn the mixer to low and add a third of the flour.
Once the flour is almost incorporated, add half of the 7-UP soda.
Add half of the remaining flour, then the rest of the soda, and finish up by adding the last of the flour. Let the mixer run until almost all of the flour streaks have disappeared. Turn the mixer off.
Finish mixing the cake batter by hand using a rubber spatula, until it is homogenous and no dry patches remain.
Scrape the batter into the prepared pan.
Bake the cake for 75-90 minutes, or until it tests done. If the top starts to look too dark before the center is cooked, cover it with loosely tented foil.
Cool the cake in the pan for 30 minutes on a wire rack. Turn out the cake on to the rack, and cool completely before serving.
Once cool, sprinkle a light dusting of powdered sugar over the entire cake. Alternatively, make a lemon glaze for the cake— this is extra-delicious if you substitute 2 tablespoons of 7UP for the lemon juice.
How to Store
Bundt cakes keep very well, and this one is no exception. Store lemon soda cake, well-wrapped, at room temperature for a week, in the refrigerator for two weeks, or for several months in the freezer.