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  1. Meals & Cooking
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  3. 7-Up Pound Cake

7-Up Pound Cake

Headshot of Kat BoytsovaBy Kat BoytsovaPublished: Dec 6, 2019
Star FillStar FillStar FillStar FillStar Fill
5
1 Rating
preview for 7-Up Pound Cake Is Our Favorite Bundt Cake
Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs
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A classic vanilla bundt cake is great but add a little 7-Up and you'll liven things up a bit! 7-up and some citrus zest gives this cake a little zing and helps keep it light and fluffy. 

Have you made this yet? Let us know how it went in the comments below! 

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Ingredients

For the cake

  • Cooking spray

  • 1 cup

    (2 sticks) butter, softened

  • 2 cups

    granulated sugar

  • 5

    large eggs, room temperature

  • 1 tsp.

    pure vanilla extract

  • 1 tsp.

    lime zest

  • 1 tsp.

    lemon zest

  • 3 cups

    sifted cake flour, plus more for pan

  • 2 tsp.

    baking powder

  • 1/2 tsp.

    kosher salt

  • 3/4 cup

    7-Up 

For the glaze

  • 1 1/2 cups

    powdered sugar

  • 1 Tbsp.

    lime juice

  • 1/4 tsp.

    kosher salt

  • 1 Tbsp.

    7-Up

Directions

    1. Step 1Preheat oven to 350° and grease a large bundt pan with cooking spray, then add a little flour and tilt pan around to coat. 
    2. Step 2In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla and both zests.
    3. Step 3In a separate large bowl whisk together flour, baking powder, and salt. Add ⅓ of the dry ingredients to butter mixture, beat to combine, then add ⅓ of 7-Up and mix to combine. Continue to do this until you have used up all of the dry ingredients and the 7-Up. Pour batter into prepared bundt pan and smooth top with an offset. 
    4. Step 4Bake for 1 hour or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely. 
    5. Step 5Meanwhile, make glaze: Whisk together powdered sugar, lime juice, and salt in a bowl. Add 7-Up, 1 teaspoon at a time, until mixture reaches consistency of sour cream. Drizzle over top of cooled cake before serving.
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