It’s still winter, which means my craving for comfort foods and all things baked continues. To satisfy my sweet tooth, I rifled through my mom’s recipe book, which is chock full of old-school dishes, and found a list of ingredients for a 7-Up Pound Cake. Yes, it’s actually made using the soft drink. I happened to have a bottle of lemon-lime soda (thanks, Anita) and decided to try the recipe even though the only instructions were “Bake in a pound cake pan for 1 hour 10 minutes.”
I added a little sour cream to the batter for moisture (and because it’s physically impossible for me to follow a recipe exactly as written) and ended up with a nice, dense, but not too sweet cake. It lasted less than 48 hours…
7-Up Pound Cake
1 cup butter (2 sticks), softened
1/2 cup vegetable shortening
2 cups sugar
1/2 cup sour cream
2 teaspoons lemon extract
1 teaspoon vanilla extract
3 cups flour
1 cup 7-Up
Preheat oven to 325 degrees. Lightly oil and flour a Bundt pan.
In a large mixing bowl, mix butter and shortening together. Gradually add sugar and mix until fluffy. Add eggs one at a time, mixing well after each addition. Add sour cream and extracts and mix until fully incorporated. There should be no white streaks in the batter. Add flour and 7-Up alternately, beginning and ending with flour.
Pour batter into prepared pan and bake for about 1 hour or until cake tester or toothpick inserted in center of cake comes out clean.
Cool in pan 5 minutes, then invert onto cake plate.