Taste Tested Tuesday: 7-Up Cake

12Aug

Taste Tested Tuesday: 7-Up Cake

Posted by Andrea

On July 4th, we had a family gathering at our house and everyone contributed something to the meal. My Aunt Sallie’s donation was a 7-Up Cake, a cake very similar to a pound cake.

Not only did Aunt Sallie’s cake look gorgeous, but it tasted fabulous as well! I’ve been to weddings and bakeries have NEVER tasted a pound cake this divine. This cake may just usurp Miss Val’s Pound Cake as my new favorite cake recipe. (Miss Val is Aunt Sallie’s sister, so sibling rivalry is to be expected, right?)

Aunt Sallie says she received the recipe several years ago from her friend Marie Simmons. According to Ms. Simmons, three things make this cake a baking success. First, using cake flour (no self-rising flour) is a must. Next, adding the cake flour one cup at a time is essential. Finally, mixing the flour into the batter very well is crucial to the cake’s texture.

Having tasted 7-Up Cake made this way, I will be following Ms. Simmons recipe and tips precisely. I hope you enjoy this cake as much as we do!

7-Up Cake
1½ cups butter, softened (3 sticks)
5 eggs
2 teaspoons lemon extract
2½ cups sugar
3 cups cake flour, sifted
¾ cup 7-Up

Generously grease and flour a bundt or tube pan. Preheat oven to 325 degrees.

Cream butter and sugar; add eggs one at a time and beat well. Mix in flour one cup at a time and beat well after each cup. Add extract and 7-Up and mix to incorporate.

Pour batter into prepared pan. Bake for 1 to 1½ hours or until cake tests done.