Lemon Lime Pound Cake (7up cake)


 In the Fifties, baking with soda drinks became popular. It was used in other dishes also, but cakes were one of the 
baking uses. This cake recipe harkens back to those days using a lemon-lime soft drink such as Seven-Up. It made a tender, moist bundt cake with few ingredients. We felt the frosting was a little heavy on the citrus flavoring, so will use less next time and use milk or water to thin it to the consistency I want. The cake batter fills the pan almost to the top, but it did not run over while it was baking. The cake is quite rich, so you will want to slice it in thin slices.
Lemon-Lime Pound Cake
1 ½ cups softened butter
3 cups sugar
5 large eggs
2 Tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all purpose flour
1 cup lemon-lime soft drink (Seven-Up)
Shortening
Lemon Lime Glaze
 Preheat oven to 350°. Beat butter at medium speed with a heavy duty mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, one at a time, beating just until blended. Stir in lemon zest and extracts. 
 Add flour to butter mixture alternately with the lemon-lime soft drink starting and ending with the flour. Beat at low speed just until blended after each addition. 
 Pour into a 10 inch greased (with shortening) and floured bundt pan.
 Bake at 350° for 1 hour five minutes to 1 hour 15 minutes or until a long wooden pick inserted in center comes out clean. Shield cake with foil after 45 minutes to prevent excessive browning. Cool in pan 10 minutes. Remove from pan to wire rack. Spoon lemon-Lime Glaze over warm or room temperature cake.
Lemon-Lime Glaze
 Whisk together 1 ½ cups powdered sugar, 1 teaspoons lemon zest, 1 ½ tablespoon lemon juice and l tablespoon lime juice if desired. For a thinner glaze, add milk or water 1 teaspoon at a time.

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