Over the weekend I saw this post on Facebook and it was about Jeanne Robertson‘s 7-up pound cake so in my weekend kitchen adventures I decided to try this wonderful recipe. It sounded great, I love pound cake and it did actually turn out great, but in my haste to get this in the oven I forgot to flour the pans (opps) what a mistake that was! It was almost impossible to get them out, they look horrible, but they were very moist and tasted great! I did not add the glaze, I don’t like glaze on my pound cakes….Next time I will make sure those pans get floured!
1 cup butter or margarine
1/2 cup shortening
3 cups sugar
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
7 fluid ounces of 7-up
In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed.
Add in lemon extract and vanilla flavoring.
Add in all of the eggs and beat again until blended in.
Add in all of your flour and then seven up.
Mix until smooth and creamy. Pour into greased and floured tube pan.
Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Let it sit for thirty minutes before turning out.
1-1/2 cups confectioner’s sugar
2 tablespoons milk
1/4 tsp lemon extract
Combine all glaze ingredients and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake. If you make these to freeze, don’t glaze them first, wait til you thaw them then add the glaze.