My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good!
It still packs in all the flavor of a good old fashioned 7-up poundcake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream!!
I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made 7-up pound cake ALL.THE.TIME. when I was growing up.
Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.
This year was actually my first time ever making a homemade 7-up pound cake. I don’t know what took me so long.
The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!
If you’ve never experience a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough! It’s velvety soft, sweet, and bursting with a lemon lime flavor. Adding the soda really gives this cake a great texture and flavor.
Don’t worry if you’re not fan of 7-up because I’m not either, yet this cake is still one of my favs!
Some say that you can replace the 7-up with any kind of lemon lime flavored soda but to many (southerners mainly) that is an abomination and it MUST be made with 7-up. Ehh I’m not getting into that one.
Just make the cake Annie-Mae! You might just love me for it!
INGREDIENTS
1 1/2 C Butter, softened
3 C Sugar
5 Eggs
1 t Vanilla Extract
2 t Almond (or Lemon) Extract
3 C All-purpose Flour
1 C Sprite, 7-UP, Or Sierra Mist
INSTRUCTIONS
Preheat oven to 350 degrees.
Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
Add the extracts and mix well.
Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
