It is the perfect pound cake-to-citrus ratio.
There are some vintage recipes that make it difficult to believe our forefathers were good cooks.Â There are many other recipes that are just as good, and we are puzzled at why they aren’t in everyone’s kitchen.Â 7-Up pound cake is one of these, a rich and moist cake with the right amount of citrus zing.
The batter is made by combining the shortening, butter, and sugar.Â This recipe calls for butter-flavored shortening which you don’t often see these days.Â We love the combination of butter and shortening, which gives the batter an old-fashioned flavor we love.
15m prep time
1h 10m cook time
FOR THE CAKE
1 cup unsalted butter, softened
1/2 cup butter-flavored shortening
3 cups granulated sugar
5 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon
Zest of 1 lime
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/4 cup heavy whipping cream
1 cup 7-Up soda
FOR THE GLAZE
1 cup powdered sugar
2-3 tablespoons 7-up
Preheat oven to 325Ëš. Grease and flour a 10-inch bundt pan or two 6-cup loaf pans.
In large bowl cream together butter, sugar, and shortening.
Mix in eggs one at a time, followed by flavor extracts.
Fold in lemon and lime zest.
In a separate bowl combine flour and salt. Slowly add the flour mixture to the wet ingredients.
Whip together cream and 7-up with the rest of the batter until fluffy consistency is reached.
Pour batter into bundt pan and bake for 60-70 minutes, checking for doneness after one hour by inserting a knife the cake.
Cake is ready when knife comes out clean.
Allow cake to cool before drizzling with glaze. Mix together 2 tablespoons of 7-up with powdered sugar. Thin with additional tablespoon 7-up if needed.