How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
Thanks for watching everyone. Let me know if you have tried this recipe, then let me know how it turned out (see recipe below).
Also thanks to everyone who donated and sent gifts to my cooking channel. I truly appreciate it. It helps me to buy food for the show, cooking utensils and more.
Cash App: $sandfay
PayPal: sandfay1@aol.com
Send letters, cards and gifts to:
Sandra Evans
Cooking With Sandra Fay
P.O Box 284
Hoschton, GA 30548
If you would like for me to try your favorite recipe email: CookingWithSandraFay@gmail.com
Be sure to Like, Share, Comment and Subscribe and click the notifications bell, then click all. You don't want to miss not one recipe, because I Cook Just About Everything! Hmmm Mmm!!! So comeback every week y'all, for more mouthwatering recipes that you just can't get enough of!
Visit: http://www.cookingwithsandrafay.com
Follow Me On Social Media:
YouTube: http://www.cookingwithsandrafay.com
Facebook: http://www.facebook.com/cookingwithsandrafay
Instagram: http://www.instagram.com/cookingwithsandrafay
Twitter: http://www.twitter.com/cookingwithfay
7 Up Pound Cake
Ingredients I used:
1-1/2 cups butter, softened
3 cups sugar, (Domino)
5 large eggs, room temperature
2 tablespoons lemon juice, room temperature
1 teaspoon pure vanilla extract & pure lemon extract
3 cups Gold Medal all-purpose flour, sifted
3/4 cup 7-UP soda, room temperature
Baker’s Flour Cooking Spray
For Glaze:
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice,
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime zest, optional
Preparations:
Preheat oven to 350°. Grease and flour (or use Baker’s Joy cooking flour spray), in a 10-inch fluted or plain tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, vanilla extra and lemon extract. Add flour alternately with 7UP, beating well after each addition. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Check after 55 minutes because ovens may vary. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioner sugar, lemon juice and enough 7UP to reach desired consistency. Add more confectioner sugar if you like glaze thicker. If desired, stir in zest of a lemon. Drizzle over cake.