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
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.