Well imagine my surprise as I leafed through my new United Cakes of America cookbook and came across a recipe for 7-Up Pound Cake.
A cake made with 7-Up! I've heard of Coca-Cola and Dr. Pepper cakes, but never a 7-Up cake. As weird as it sounded, I couldn't help but think that the combination of 7-Up and lemon juice (I used lime juice) would make a nice flavor combination for a cake.
It wasn't just a nice combination, it was a match made in Heaven. This cake was full of lemony flavor and everything a pound cake should be. If I hadn't made the cake myself, I never would have guessed that it was made with 7-Up.
I can't think of a better way to kick off 31 Days in My Cocina than with a delicious pound cake that goes perfectly with my lemon/lime theme.
7-Up Pound Cake
(adapted from United Cakes of America)
- 2-1/2 cups all purpose flour
- 1 tablespoon cornstarch (I used unflavored Maizena)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup 7-Up
- 1/4 cup lemon or lime juice
- 2 teaspoons vanilla extract
- 1-1/2 cups butter, softened
- 2 cups sugar
- 5 whole eggs
- 2 egg yolks
- 1 cup powdered sugar
- 2 tablespoons milk
Preheat the oven to 335°F and place oven rack in the center position. Lightly grease and flour a 12-cup Bundt pan or any tube pan you have on hand. (I have yet to find a Bundt pan here in Mexico.)
In a medium bowl, combine the flour, cornstarch, baking soda and salt; set aside.
In a separate bowl or measuring cup, combine the 7-Up, lemon juice and vanilla; set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer on low speed until very light and fluffy.
Add the eggs and egg yolks one at a time, making sure to scrape the bowl occasionally, to ensure that everything is thoroughly combined.
Alternately add the flour and 7-Up mixtures, a quarter at a time, until everything is well combined.
Gently pour the batter into the prepared pan. Bake at 335°F for about 50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then invert it onto a heatproof plate and let cool for an additional 15 minutes. While the cake is cooling, prepare the glaze by mixing the powdered sugar and 2 tablespoons of milk in a small bowl. (If the glaze is too thick, add a little more milk until desired consistency.)
Slowly drizzle glaze over cake. Enjoy!!!