7 Up Pound Cake
Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture!
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Ever find yourself on the hunt for the “PERFECT” recipe. I mean, if you go on Pinterest, I’m sure you’ll see lots of titles for “best ever” and “perfect” for whatever recipe it is you’re looking for.
I can’t help it, I’m guilty of it too! I’ve titled a few things as the Best Strawberry Mojitos, Best French Onion Soup, and Best M&M Cookies. Oh, and let’s not forget the Perfect Vanilla Cheesecake, Perfect Rice Krispie Treats, and Perfect Chocolate Chip Cookies.
I try to not use the term lightly, although I stand by every single one of those recipes. Today’s pound cake recipe is THE BEST POUND CAKE ever. I made a similar version several years ago, using CHERRY 7up and a cherry glaze. It was so good.
I had been meaning to make a plain version though, one that is flexible with toppings. This is the pound cake we make every year now to use with chocolate fondue! It’s also delicious in trifles, as well as eating plain. However, I love to dress up pound cake by serving it with some whipped cream and berries. Sadly all the strawberries in the store looked pretty pale red, so instead we used Strawberry Pie Filling. A delicious substitute and perfect for Valentine’s Day! For a tasty twist, add a couple teaspoons of almond extract. Oh my word.
How to make the perfect pound cake:
First, make sure you use a large bundt cake, or tube pan. This is a BIG pound cake, and it rises high, so make sure you’re not using a pan that is too small. I once made it in a 12 cup bundt pan and it didn’t overflow, but it rose way above the top. It was quite a sight!
Second, use unsalted butter. I prefer to be able to determine how much salt I use in recipes, so I ALWAYS buy unsalted butter. Let it soften on your counter. When it’s time to beat the butter, you want to do so for a good couple minutes, then add in the sugar and salt and beat an additional 5-7 minutes, using an electric mixer with a whisk attachment. Scrape down the sides of the bowl periodically, and beat that butter until it’s soft, smooth, and very pale in color!
Cake Flour. Yes, it’s necessary. I know you’re going to ask me this question, and my answer when it comes to cakes, is always use cake flour. It creates the perfect texture and crumb when it comes to baking a cake. Just do it. You can also google how to make your own using regular flour and cornstarch.
Once you’ve added in your flour do NOT overbeat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”
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**serve with strawberry pie filling and cool whip, as pictured As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
FOR THE CAKE:
Serving Size: 1 slice
Amount Per Serving: Calories: 426 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 104mg Sodium: 173mg Carbohydrates: 61g Fiber: 1g Sugar: 40g Protein: 4g
**serve with strawberry pie filling and cool whip, as pictured
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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