7 Up Pound Cake

This is pound cake at its vintage best. I found a version of this recipe while rifling through my mom’s recipe book, which is chock full of old-school dishes. It’s moist, dense and just sweet enough.

7-Up Pound Cake

1 cup butter (2 sticks), softened

1/2 cup vegetable shortening

2 cups sugar

5 eggs

1/2 cup sour cream

2 teaspoons lemon extract

1 teaspoon vanilla extract

3 cups flour

1 cup 7-Up

Preheat oven to 325 degrees. Lightly oil and flour a Bundt pan.

In a large mixing bowl, mix butter and shortening together. Gradually add sugar and mix until fluffy. Add eggs one at a time, mixing well after each addition. Add sour cream and extracts and mix until fully incorporated. There should be no white streaks in the batter. Add flour and 7-Up alternately, beginning and ending with flour.

Pour batter into prepared pan and bake for about 1 hour or until cake tester or toothpick inserted in center of cake comes out clean.

Cool in pan 5 minutes, then invert onto cake plate.

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