Whether you serve it at a potluck, barbecue, or on a quiet night at home, it’s sure to disappear in minutes. What makes this cake a star? Apart from being insanely moist and tender, it also has a distinct lemon-lime flavor, similar to Sprite cake. It’s also a breeze to make. So easy that it’s newbie-friendly. If you’re new to baking, this is the perfect recipe to start your journey. Nail your first ever cake at the very first try. This 7-Up cake is ridiculously delicious and impossible to mess up.
7-Up Cake
7-Up Cake is a classic pound cake bursting with lemon-lime flavor. Because it’s baked in a bundt pan, the outside is wonderfully crisp and crusty, while the inside is super moist and tender. The cake is already fantastic on its own, but it’s taken to another level by the sugar glaze. Together, they create a masterpiece that’s guaranteed to blow your taste buds away.
Ingredients
For the Cake
Granulated Sugar. For sweetness.Butter. To make your pound cake ultra-rich. Use room temperature, unsalted butter for best results.Eggs. They bind the ingredients together and help the cake rise.All-Purpose Flour. The base of the cake. Sift it for a smooth, lump-free batter.Lemon Juice. For added tang.7-Up. The key ingredient that gives the cake its signature flavor.
For the Glaze
A thick and sticky glaze made of powdered sugar, milk, and vanilla extract.
Tips for the Best Cake
Do not over-mix the batter, otherwise, the cake will be dry and crumbly. You’ll only need the electric mixer until the flour has been incorporated. Use the spatula the rest of the way.Stick to unsalted butter. That way, you’ll get to control the amount of sodium that goes into the cake. Use room temperature butter and eggs. The colder your ingredients are, the harder it is to incorporate them and the lumpier the batter will be. Make things simple by using a cake mix instead. Choose whatever flavor you like! Because pound cakes are denser than sponge and chiffon cakes, they’re best baked in tube pans. The unique cylindrical design means that more of the batter touches the pan, helping to cook the cake faster.Use your biggest tube pan as this cake rises high. A 10-cup bundt pan is perfect for this recipe.If you don’t have a tube pan available, you can bake the cake in two loaf pans instead. Whichever pan you’re using, be sure to grease it well. Butter works fine, but an oil spray such as PAM is better for coating every nook and cranny of your pan.You can also coat the pan with flour post-greasing for good measure.Add a bit of freshly grated lemon zest into the batter for more flavor.The recipe calls for 7-UP, but other lime-flavored sodas such as Sprite and Mountain Dew work well, too.The recipe also calls for all-purpose flour, but for a cakier consistency, use cake flour. If you don’t have it on hand, just make it your own! Take a cup of all-purpose flour and replace 3 tablespoons of it with cornstarch. Sift twice, and voila.You won’t add baking soda or powder into the batter, which means the only way for the cake to rise is to cream the butter and sugar. Beating the ingredients together for several minutes introduces air into the mixture, helping the batter rise as it bakes.
That said, you won’t want to rush the process. Be patient! Start by beating the butter for 5 minutes and then add the sugar and beat for another 5 minutes. The mixture should be ultra-light and fluffy by the end.
Instead of making the glaze, you can simply dust the cake with powdered sugar. Tastes fantastic, either way.You can also top the cake with a dollop of whipped cream with berries or a scoop of vanilla ice cream! Sprinkle the cake with toasted coconut for added texture and flavor.
Why Use 7-Up?
Adding soda to cake batter isn’t uncommon, but what does 7-Up do for a cake specifically? As it turns out, 7-Up serves several purposes! The most obvious one is flavor. Thanks to the lime-y flavor of 7-Up, this pound cake is bright and citrusy. Without it, your cake will be a little too basic. The soda also serves as the liquid ingredient that saturates the flour to form a batter. We’re not adding milk or water to the mixture, so the 7-Up is crucial. Last, but most importantly, 7-Up serves as the leavening agent that makes the cake rise. If you’ll notice, the recipe doesn’t call for baking soda or baking powder. It’s all up to the carbonated soda (along with the creamed butter, sugar, and eggs) to lift the cake.
How to Keep the Cake Fresh
Another awesome thing about 7-Up Cake is that it tastes better the next day. As long as you store it properly, the cake will remain moist, not dry and crumbly. The most important thing you need to remember is to wrap it tightly in plastic. This will prevent it from drying out. Store it at room temperature and it will keep well for up to a week. You can also freeze the cake for a longer shelf-life. When frozen, this cake can last for months. Slice the cake into individual portions so that you can easily thaw a slice when a craving strikes. Wrap each slice in plastic wrap and place it in a Ziplock bag. Squeeze out as much air as you can before sealing to avoid freezer burn. Label accordingly and freeze. To thaw, take out a piece and transfer it to the fridge with the plastic wrap still on. Unwrap the cake and warm it in the microwave for 15 to 20 seconds on low power. Enjoy!
More Cake Recipes You’ll Enjoy
Orange Crush Pound CakeLemon Sour Cream CakeDr. Pepper CakeRoot Beer Float Cake 15 Click on a star to rate it!
Average rating 5 / 5. Vote count: 5 No votes so far! Be the first to rate this post.
Share on social media: Let us improve this post!
