7-Up Pound Cake
3 cups granulated sugar
1-1/2 cups of butter (3 sticks)
3/4 cup 7-Up
1 tsp lemon extract (I used 1 tsp lemon zest, 1 Tbsp lemon juice and just a few drops of lemon extract–just add enough for your taste)
Preheat oven to 325*. Liberally butter and flour the Bundt pan. Set aside.
Cream sugar and butter in a mixer. Add the eggs, one at a time, and mix well. Add cake flour and 7-Up and mix through. Add the lemon flavorings as desired, to taste.
Bake for an hour and 25 minutes or until a toothpick comes out clean when pierced. The cake will be a deep golden color.
Cool completely on a rack, then invert over a serving plate. Serve with a little powdered sugar sifted on top or the glaze/frosting suggestions to follow.
1 cup confectioners’ sugar
1 TB fresh lemon juice
1 TB fresh lime juice
Whisk the ingredients together in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set
for 10 minutes. Serve. ( The cake can be stored at room temperature for up to 3 days.)
1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
3/4 cup vegetable oil
1 (10 ounce) can 7-Up
Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up into batter. Pour into three 9-inch cakepans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake.
Variation: Use lemon cake mix and instant pineapple pudding mix.
1 1/2 cups granulated sugar
2 tablespoons flour
1/2 cup (1 stick) butter or margarine
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut
1/2 cup nuts
Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.