7UP Pound CakeFrom Cook's Country | June/July 2009
Why this recipe works:
In the early 1950s, soda companies began marketing their products as more than mere drinks. Odd recipes like 7UP Salad and 7UP Parfait Pie have mercifully been forgotten, but 7UP Pound Cake remains a treasured favorite. To bring out some citrus zing and balance the flavors of our 7UP Pound… read more
In the early 1950s, soda companies began marketing their products as more than mere drinks. Odd recipes like 7UP Salad and 7UP Parfait Pie have mercifully been forgotten, but 7UP Pound Cake remains a treasured favorite. To bring out some citrus zing and balance the flavors of our 7UP Pound Cake, we cut back on the amount of sugar called for in the original recipe. Since finely grated zest can be added without affecting texture, we added plenty of lemon and lime zest. For extra citrus punch, we also added fresh lemon and lime juice.less
Fresh, not flat, 7UP is essential for the best texture and rise. You can also bake the cake in a 12-cup nonstick Bundt pan.
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1/2 cup 7UP, room temperature (see note)
- 1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
- 1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
- 1/2 teaspoon salt
- 20 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled slightly
- 3 1/4 cups cake flour
- 1 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
1. MIX Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 12-cup nonstick tube pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.
2. BAKE Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.
3. GLAZE Whisk confectioners’ sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. (Cake can be wrapped in plastic and held at room temperature for 3 days.)
Not-So-Secret Ingredient: 7UP
Curious if other clear sodas could stand in for 7UP, we compared cakes made with Sprite, Fresca, Mountain Dew, and ginger ale with one using 7UP. The 7UP cake was indistinguishable from all but one—the Fresca cake, which was pale and tough. Blame it on the artificial sweeteners, and be sure to avoid Diet 7UP for the same reason. We also tried playing soda jerk by creating our own soda from seltzer water, lemon, and lime to equal the pH of 7UP. Our homemade soda worked fine but made for slightly less sweet cake.