Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture! Quite possibly the easiest and best tasting pound cake recipe!
The Perfect Pound Cake
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 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.
You can also enjoy a Pina Colada Pound cake, as you dream of being on a tropical location!
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.
Tips and Tricks
- The Cake Pan.
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!
2. The Butter.
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!
3. Cake Flour.
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 (read more about how to measure flour, and substitution ideas).
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.
4. Do not OVER BEAT.
Once you’ve added in your flour do NOT over beat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
5. Lower and Longer.
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!”
Two loaf pans will work, or a tube pan.
For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
Make a simple syrup using equal parts sugar and water (1/2 cup each). Boil until sugar is dissolved. You can add fresh lemon zest for more flavor.
Be sure to beat butter and sugar at medium speed. Do NOT over beat the flour, add slowly, and gently until combined.