7 Up Pound CakeJanuary 2, 2011
I love pound cake. This 7 Up pound cake is so moist and easy to make. I use this recipe at Easter when I make lamb cake.
I also love pound cake with a hint of almond flavor. I know that I’m in the minority but I don’t care. Most people like a lemon flavored pound cake. I think the almond makes it stand out more and taste way better. You can just substitute the lemon extract for the almond if you want, I won’t be mad. But I think you should at least try it my way once to compare.
I like to eat the loaf shaped pound cake and this recipe makes two loaves. If you prefer to make it in a Bundt pan, you can do that too.
7 Up Pound Cake
- 1 1/2 C Butter, softened
- 3 C Sugar
- 5 Eggs
- 1 t Vanilla Extract
- 2 t Almond (or Lemon) Extract
- 3 C All-purpose Flour
- 1 C Sprite, 7-UP, Or Sierra Mist
Preheat oven to 350 degrees.
Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition. Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition. Add the extracts and mix well. Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm. If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.