Classic 7 Up Pound Cake Recipe 25 Food

7UP POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

BEST 7-UP POUND CAKE

Steps:

• This is an old recipe that comes from a request in the local paper for.
• "Classic Recipes".
• They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's.
• Cream the margarine, shortening and sugar together beating until light and fluffy.
• Add the eggs, one at a time, blending well after each addition.
• Beat in the flour, then beat in the extract and 7-Up.
• Blend well.
• Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.
• From The Rocky Mountain News "Food Fare" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02.

7-UP POUND CAKE

Steps:

• Preheat oven to 300F and grease/flour a tube pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, beating after each one.
• Add flour alternating with 7-Up; stir in lemon flavoring.
• Bake in prepared pan until cake tests done, approximately an hour.

CLASSIC 7-UP POUND CAKE

Steps:

• Set oven to 300 degrees F.
• Grease and flour a 10" tube pan.
• In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
• Sift the flour and salt together.
• Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:.
• This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
• Spoon mixture into prepared baking pan.
• Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
• Cool in pan on a wire rack for 10 minutes.
• Remove from pan.
• Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda.
• Spread the glaze mix over cake.

7 UP POUND CAKE

Steps:

• Mix together first 4 ingredients.
• sift in flour.
• Blend in 7-up, vanilla and lemon extract.
• Bake at 335 for 1 hour and 10 minutes, Hint: Do not butter pan, Line with waxed paper,.

7-UP POUND CAKE

Steps:

• Ingredients should be at room temperature.
• Preheat oven to 325 degrees F.
• Grease a large tube pan.
• Cream butter and shortening with sugar.
• Add eggs, one at a time, beating well after each addition.
• Add flour alternately with 7-Up and extracts.
• Bake until done, about 1 hour to 1 hour and 15 minutes.
• *NOTE*The recipe originally called for 3 cups sugar, but 2 cups are sufficient.
• There is no need to adjust amounts of other ingredients if you use less sugar.

CHARLENE'S 7 UP POUND CAKE

Steps:

• Cream butter and sugar together until smooth.
• Add eggs and flavorings.
• Gradually alternate adding flour and 7 Up, blend well between each and end with flour.
• Grease and flour (or use baking non-stick spray) a tube pan. Bake at 350* for 45 minutes and then at 300* for 35 minutes. Allow to cool in pan for about 20 minutes before removing.

CLASSIC POUND CAKE

Steps:

• Set oven rack to center position and preheat to 325 degrees f.
• Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
• Sift flour and salt into a medium bowl and set aside.
• Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
• Gradually add sugar and beat until butter is very white and fluffy.
• About 3 minutes on your stand mixer, 5 mins by hand.
• It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
• Add the whole eggs, one at a time and beat for 20 seconds after each addition.
• The mixture should be dull and smooth at this point.
• If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
• Allow it to warm then rebeat for a few seconds.
• This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
• DO NOT OVERBEAT, It will make the cake tough.
• Add vanilla extract and beat for a few more seconds.
• Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
• Be sure to scrape up from the bottom of the bowl frequently.
• Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
• In 70 minutes test the cake with a wooden toothpick.
• If it's not done continue to bake and check every 5 minutes.
• Cool on rack for 5 minutes before removing from pan.