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Allie's Cookbook

7UP Pound Cake

Recipe

Yield: 12 servings

2 ½
cups granulated sugar
5
large eggs, room temperature
½
cup 7UP, room temperature
1
T grated zest plus 2 T juice from 1 lemon
1
T grated zest plus 2 T juice from 2 limes
½
tsp. salt
20
T butter (2 ½ sticks), melted and cooled slightly
3 ¼
cups cake flour
Glaze:
1
cup confectioner's sugar
1
T lemon juice
1
T lime juice

1. Adjust oven rack to the lower-middle position and heat over to 300 degrees. Grease and flour 12-cup non-stick tube pan or bundt pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.
2. Spread batter into prepared pan. Bake until toothpick inserted in center comes out clean, 75–90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimming baking sheet to cool completely, about 2 hours.
3. Whisk confectioner's sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. (Cake can be held at room temperature for 3 days.)