I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?
It turns out there was–a 7-UP Pound Cake! In fact, it’s been around for awhile, since the 1960′s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.
This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.
Next time you have some extra 7-UP, give this a try!
7–UP POUND CAKE WITH LEMON-LIME GLAZE by NancyCreative
Makes one 10″ Bundt cake
- 1 1/2 cups unsalted butter (3 sticks), softened
- 3 cups granulated sugar
- 5 large eggs
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1/2 Tablespoon lemon extract or flavoring
- 3 cups all-purpose flour (I used unbleached flour)
- 3/4 cup to 1 cup 7–UP
Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).
In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.
Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).
Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom–see photo, left–which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…
(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)
- 3 cups powdered (confectioner’s) sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)
In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.
Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.
This batter also works for cupcakes…one of my readers, Amy, told me she baked hers at 325˚F for 25 minutes. Not sure how many she made with the batter, but I’m guessing probably about 24.
Have you made any good recipes using soda pop as an ingredient?