I have a list of recipes I think every Southern cook should master. 7 Up Pound Cake is definitely at the top of that list. The ingredients are few and the method is a breeze. You’ll have this recipe committed to memory in no time. After you make it once, everyone will be begging you to make it again! AND again.
One of the most important steps in baking is having the ingredients all set at room temperature. Why? Because ingredients at room temperature emulsify easily which, in turn, traps air. Trapping the air ensure that we get a smooth textured batter. And the end result? Hole free, fluffy cake! So, take your milk and eggs out of the fridge about an hour before use. And give your butter about 2 hours sitting out so that it’s nice and soft. Blending hard butter is the blues! So, don’t think you’re gonna get away with skipping that part! You’ll have butter stuck to your forehead if you turn that mixer on hard butter. Oh and DO NOT attempt to soften butter in the microwave! We want softened butter. Not melted butter.
Another important part of the baking process is “creaming”. You want to take your time and mix the butter and sugar until it’s light and creamy. This can take up to 10 mins at times. I always cream the butter and sugar together using my electric mixer for 7 mins. I know that make seem excessive, but doing this will give us a fluffy cake every time! It’s well worth the tired wrist! If you do a lot of baking, a stand mixer is a great investment. Honey, it’s kitchen life changing!
I’m also using butter extract in this recipe. I love a buttery, moist pound cake! And this is exactly what this recipe renders. If you’d like a more “gooey” texture, just use 2 sticks of butter and 1/2 cup of butter flavored shortening instead of the 3 sticks of butter. If you don’t like lemony cake, leave out the lemon extract. Don’t skip the zest though. It really adds a freshness and flavor boost.
The glaze is my favorite part. Probably because it’s the easiest. You know I’m the lazy baker. Anyway, just put all of the ingredients in a bowl, whisk it well, wait until the cake is completely cool, and drizzle it over. Done!
P.S. I still hate baking.
- 3 cups granulated sugar (Yes, 3 cups. Don't question my measurements in the comments. I got this.)
- 3 sticks unsalted butter, room temperature
- 5 eggs, room temperature
- 3 cups cake flour or all purpose flour, sifted
- 1 cup 7 up soda, room temperature
- 1 tsp butter extract
- 1 tsp lemon extract
- 1 tsp vanilla extract (pure, good quality)
- 1/2 tsp salt
- zest of one lemon
- 1 cup powdered sugar
- 2 T 7 up
- 1 tsp butter extract
- Preheat oven to 325 degrees F
- Grease Bundt pan with Baker's Joy or flour and butter. Set aside.
- Using a stand or electric mixer, cream butter and sugar together for 5-7 mins. (I know that's a long time. But, it's necessary. Trust me. Tag in a partner for help when your arm gives out.)
- Add in the eggs one at a time, mixing to combine in between each egg.
- Now, add the extracts and lemon zest
- Scrap down the mixing bowl with a spoon and spatula as needed.
- Mix the salt with the flour and add in half of that mixture.
- Pour in half of the 7 up. Mix. Then, add in the remaining flour and 7 up.
- Mix until combined and fluffy.
- Spoon batter into Bundt pan and bake for 1 hour and 15 mins or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool in the pan for 10-15 mins.
- Flip cake over onto cake plate or cooling rack and allow to cool completely.
- Whisk all ingredients together in a bowl.
- Drizzle over cake.