My Mama’s recipe for 7 UP Confection from scratch is a classic, decadent and moist confection complemented by the subtle savor of citrus soda! You have never had 7 UP Pound Confection quite like this! If you love citrus flavors and succulent cakes, definitely try my Lemon Pound Confection recipe, my Lemon Cupcakes and my Key Lime Pie!
What is 7 UP Cake?
It’s a pound confection with 7 UP that has been in my family for decades. Served at a soul supplies or Southern dinner, this confection is perfection on your table.
It was unquestionably the very first confection I overly learned to bake, which I suspect is not only considering it is my mother’s wool favorite confection but moreover considering it was not intimidating. It introduced me to the sultry world, and I haven’t looked back.
The confection itself is so easy to make and results into a wonderful confection that plane a nine-year-old girl can master it!
Why You Will Love It
- Perfect for beginner bakers! You may plane get bitten by the sultry bug like I did.
- A archetype and decadent treat complemented by the subtle savor of citrus soda.
- Melts in your mouth delicious! It has a crunchy husks with a moist inner texture making this confection simply irresistible.
Ingredients
What makes this pound confection recipe unique is that it doesn’t have a leavening agent. Really it doesn’t need one considering a significantly longer creaming process adds increasingly air to the batter, giving it the lift it needs.
Let’s take a squint at the key ingredients you will need to make a the weightier pound confection recipe with 7 UP. The full list and quantities are in the recipe vellum at the end of the page.
- Classic 7up soda: The key ingredient in this unique pound confection recipe!
- Butter: This confection has a large value of butter which is what creates the perfect richness in this cake.
Top Tip: Make sure your butter is at room temperature surpassing creaming the confection batter!
- Eggs: The yolks add moisture and moistness but moreover the whites are increasingly drying and add stability to the cake.
- Cake flour: Sultry cakes from scratch with cake flour gives the confection a texture that’s soft, tender and melt in your mouth good. Confection flour creates less gluten making it the confection less tough without baking.
- Lemon extract: Gives the confection an spare uplift of lemon flavor!
If you’re looking for increasingly pound confection recipes prepared with a similar technique trammels out my sour surf pound cake, lemon pound cake, this wondrous chocolate pound cake, or cream cheese pound cake.
How to Make a 7 UP Pound Cake
Making a unconfined 7 UP confection isn’t difficult. I unquestionably think this confection is unconfined for any level cook, plane beginners. Walk through the main steps with photos to see what goes into making this recipe. Trammels the recipe vellum at the end of the post for detailed instructions.
- Add the butter to a mixing bowl and write-up for two minutes on upper speed.
- Slowly add the sugar and salt and protract vibration on upper speed for an spare seven minutes until the ingredients are very stake yellow and fluffy.
- Next, add the eggs, one at a time, combining well without each wing and scraping lanugo the sides of the trencher as needed.
- Turn your mixer lanugo to its lowest speed, add half the flour into thrash and write-up until combined. Add the second half and mix together. Be shielding not to overbeat.
- Scrape lanugo the sides of the bowl, add the 7Up and lemon extract, and mix only until combined.
- Pour the confection thrash into a prepared bundt pan, and torch for 1 hour and 15 -20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
- Cool your 7UP pound confection in a pan on a wire rack for 10 minutes, then capsize the confection on a serving plate.
- Mix together the glaze and pour over the confection and indulge to harden.
How to Store
Store your 7UP pound confection in a well-sealed container or wrapped well at room temperature for up to three days.
To store it for longer, wrap it well in plastic and aluminum foil, and store in the freezer for up to one month.
Expert Tips and FAQs
Use confection flour. It really makes a difference to the texture of your baked cake. If you don’t have any on hand, you can hands make your own confection flour for baking.
Allow your butter to soften at room temperature so it beats up increasingly easily.
Spray the bundt pan well so that the confection hands comes out of the pan.
Don’t over mix the confection batter without the flour is widow as your confection may come out tough.
My mother has unchangingly been willful well-nigh using the original 7 UP and nothing else. She says you can really taste the difference. While I have used other lemon-lime soda brands ranging from Sprite to Sierra Mist, I try my weightier to follow my mother’s advice.
More Succulent Confection Recipes
If you want love this recipe, I think you’ll moreover love these!
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7 UP Confection Recipe (7 UP Pound Confection Recipe)
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- ½ teaspoon salt
- 5 large eggs room temperature
- 3 cups sifted confection flour
- 1/2 cup 7-Up soda
- 2 teaspoons pure lemon extract
For the Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons 7-Up soda
- 1/2 teaspoon pure lemon extract
Instructions
For the Cake:
- Start by preheating your oven to 315°F then liberally spray a 10-cup bundt pan with non-stick sultry spray.
- In your mixer bowl, add butter and write-up for 2 minutes on upper speed. Slowly add in sugar and salt write-up on upper speed for an spare seven minutes until very stake yellow and fluffy.
- Next, add eggs, one at a time, combining well without each wing and scraping lanugo the sides as needed.
- Turn your mixer lanugo to its lowest speed, and slowly add flour into thrash in two increments. Be shielding not to overbeat.
- Lastly, pour in 7 Up and lemon extract, scrape lanugo sides and mix until just combined and turn off mixer.
- Pour confection thrash into prepared bundt pan, and torch for 1 hour and 15 -20 minutes or until a toothpick inserted in the part-way of the confection comes out clean.
- Cool in pan on a wire rack for 10 minutes, then capsize confection on serving plate.
For the Glaze:
- In a small bowl, whisk together confectioner’s sugar, 7 Up, and lemon pericope until it’s pourable. Spoon over the confection and indulge to harden.
Video
Notes
Nutrition
This recipe was originally published May 2018. It has been republished with new content and photos.
The post 7 UP Confection Recipe (7 UP Pound Cake) appeared first on Grandbaby Cakes.
