Tuesday, February 23, 2010

7 Up Pound Cake

I feel like I’m becoming a peddler for Cook’s Illustrated, but I can’t help that everything I’ve made so far has been amazing. This cake is so freggin delicious I ate almost the whole thing myself over the course of three days. I should feel a little ashamed for admitting that, but I don’t. This cake is just that good.

This is the first cake I’ve ever made with soda in it and I got to admit I was a little apprehensive. It turned out I shouldn’t have been. The cake had a very nice lemon lime flavor, while also being buttery, without being overpowering and the soda gave the cake a nice crumb. This recipe is also super easy since it uses the food processor and only has 9 ingredients.

7 Up Pound Cake


2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 cup 7 Up, room temperature (needs to be fresh and not flat)
1 tablespoon grated zest 2 tablespoons juice from one lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
1/2 teaspoon salt
20 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled slightly
3 1/4 cups cake flour

1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon lime juice


Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 12 cup non-stick tube pan (you can also use bundt pan which is what I did). Process sugar, eggs, 7 Up, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.

Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.

Glaze: Whisk confectioners' sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. Cake can be wrapped in plastic and held at room temperature for 3 days.

1 comment:

  1. Do you think it will freeze well? I have a big party for Halloween and always on the look out for recipes that will freeze so I can have all the baking done before hand and can use the last few days for food. Thanks for all your effort and the best to you.