How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips 

How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
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7 Up Pound Cake
Ingredients I used:
1-1/2 cups butter, softened
3 cups sugar, (Domino)
5 large eggs, room temperature
2 tablespoons lemon juice, room temperature
1 teaspoon pure vanilla extract & pure lemon extract
3 cups Gold Medal all-purpose flour, sifted
3/4 cup 7-UP soda, room temperature
Baker’s Flour Cooking Spray
For Glaze:
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice,
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime zest, optional
Preparations:
Preheat oven to 350°. Grease and flour (or use Baker’s Joy cooking flour spray), in a 10-inch 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, vanilla extra and lemon extract. 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. Check after 55 minutes because ovens may vary. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioner sugar, lemon juice and enough 7UP to reach desired consistency. Add more confectioner sugar if you like glaze thicker. If desired, stir in zest of a lemon. Drizzle over cake.