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. Thanks to Jocelyn from Grandbaby Cakes for the recipe in her cookbook. That girl knows cake!
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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FOR THE CAKE:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 1 tsp kosher salt
- 5 large eggs
- 3 cups cake flour
- 1/2 cup lemon lime 7 Up
- Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a large bundt cake, or tube pan with nonstick baking spray, set aside.
- In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.
- Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely. ENJOY!
**serve with strawberry pie filling and cool whip, as pictured
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