Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze is a pound cake made with 7 Up,
drizzled with a lemon-lime glaze and dusted with powdered sugar.

 

Watch the video for this recipe!

 

I’ve finally gotten around to making this cake for you all! I hope everyone is well and has been enjoying their summer.

This is another one of those old-time favorites that my grandmother has always cooked.

 

Unfortunately, I don’t have any special stories to tell you about me and my grandmother baking together. I did more eating than baking with her lol.

You see my grandmother liked to get up early in the morning and cook. I am not an early riser so by the time I got up the food was already done.

 

My grandmother has those old school curtains in her bedrooms and they block out all of the light so I could easily sleep until at least 10 o’ clock. Well, nevertheless the cooking bug has hit!

So let me tell you about this cake…

You can’t tell by the pictures, but this cake has a light drizzle. The cake lacked luster in the picture so I added the powdered sugar. I actually enjoyed the addition of the powdered sugar.

 

I think it made the cake that much more fun to eat. As far as the drizzle goes you can add as much or as little as you want.

 

I added half and once that hardened I poured the rest of over the cake and then transferred the cake to another plate so it wouldn’t sit in the extra drizzle.

But let me tell you, the drizzle that coated the bottom of the cake was everything. This cake was so addicting that I had to give half of it away and really had to limit myself to one slice a day.

You will need: 

• All purpose flour- sifted
• Granulated sugar
• Large eggs
• Unsalted butter
• 7 Up
• Lemon extract
• Vegetable oil

 

To make the glaze:

• Powdered sugar
• Lemon extract
• 7 Up
• Bakers Joy Cooking Spray

Steps to make this recipe:

Preheat oven to 325 degrees. Spray 10 inch bundt pan with Baker’s joy baking spray or grease with shortening and dust with flour. In a large bowl, cream butter and sugar together with a hand mixer. 

Add eggs one at a time, mixing until yolk is dissolved. Add flour one cup at a time. Ensure to stir in flour on sides of the bowl. 

 

Add 7 Up and mix in with a spoon. Add lemon extract and vegetable oil. Stir in with a large spoon. Pour mixture evenly into bundt pan. 

Bake for 65 to 75 minutes or until brown. Allow cake to rest for 20 minutes, then invert onto a cake dish or plate. 

 

To make the glaze:

In a bowl, add powdered sugar, 7 Up and lemon extract and whisk together. 

Spoon glaze over cake. Allow the glaze to harden and then dust with powdered sugar before serving. 

 

As you all may have noticed, this cake and the sour cream pound cake recipe are lightly colored on the inside. Some may be used to pound cakes being a little more yellow.

 

Well guess what, the secret to getting that yellow color is food coloring. I don’t find it necessary so I don’t add food coloring to my cakes.

As long as they are brown and fully cooked, I’m good! I hope you all enjoy this recipe.

 

You may also enjoy:

Sour Cream Pound Cake

Easy Peach Cobbler

The Best Southern Fried Cabbage

 

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