I made this week's cake for sweet friends who left for the beach this morning.
I've had this recipe since the summer of 1985 and believe it was the very first cake I baked as a new bride.
It is a wonderful cake to make in the spring with its lemony flavor and would be wonderful covered with the fresh berries in season.
7-Up Pound Cake
1 1/2 cups butter (3 sticks, room temperature)
3 cups sugar
5 eggs (room temperature)
3 cups flour
1 cup 7-Up, Sprite or Sierra Mist
2 teaspoons lemon extract
Cream butter. Add sugar, 1 cup at a time, mixing after each addition.
Add eggs, 1 at a time, mixing after each addition. Add lemon
extract and mix well. Add flour, 1 cup at a time, mixing well after
each addition. Add 7-Up then mix together until combined. Scrape
sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Cool cake on wire rack for 10-15 minutes and then turn out on your cake plate.