7UP Lemon Pound Cake

Ingredients:

Cake

• 1½ cups (340 g) unsalted butter, softened
• 2½ cups (500 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup 7UP, room temperature
• 2 teaspoons lemon extract
• 1 tablespoon fresh lemon zest

Lemon Glaze (Optional)

• 1½ cups powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3–5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the batter, mixing on low speed just until combined.
6. Stir in the 7UP, lemon extract, and lemon zest.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Lemon Glaze

1. Whisk powdered sugar and lemon juice until smooth.
2. Drizzle over cooled cake and allow glaze to set before slicing.

Tips for Best Results

• Do not overmix after adding flour to keep the cake tender.
• Make sure the 7UP is not flat for the best texture.
• Let the cake cool completely before glazing for clean slices.

Storage

Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.