7-Up Pound Cake (Classic)

This is a classic favorite that has been around for years. Quality cake calls for quality ingredients, so buy the best name quality ingredients you can find. This cake calls for a 10-inch cake tube pan, but a large bundt cake pan would work.


1 cup butter, softened (equivalent to 2 sticks of butter)
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon lemon extract

5 eggs, at room temperature
3 cups of King Arthur’s unbleached cake flour
1/2 teaspoon salt
1 cup 7 UP

For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preheat oven to 300°F. Grease and flour a 10-inch tube pan.

Combine butter, shortening, sugar, vanilla, almond, and lemon extract in the bowl of an electric mixer. Beat until light, creamy, and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.

Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean (I personally would check it at 1 hour 30 minutes). Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.

While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Turn off heat. Stir in vanilla and lemon extract. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.

Makes one 10-inch cake.

Prep time: 20 minutes; Cooking time: 1 hour 45 minutes; Total time: 2 hours 5 minutes


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