This 7UP Pound Cake is perfectly tender and moist, with a delicate lemon lime flavor. It's been a favorite for generations for a reason!
2 cups (4 sticks) unsalted butter, room temperature
3 3/4 cups granulated sugar
1 tbsp vanilla extract
2 tbsp lemon extract
1 teaspoon salt
7 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1 cup 7UP, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, salt, and 1/2 cup flour, beat until combined. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add half the rest of the flour, beating until it just disappears. Slowly drizzle in half the 7UP with the mixer running on low. Beat in the remaining flour, then drizzle in the remaining 7UP. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 to 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
7UP Glaze
3 cups powdered sugar
1 tsp vanilla
1 tsp lemon extract
1/4 cup 7UP, plus a little more
Beat sugar, extract and 1/4 cup 7UP with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake.
