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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 20 servings |
||
| Calories 347 | ||
| Calories from Fat 137 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 116mg | 4% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 49.5g | 16% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 34.9g | ||
| Protein 3.7g | 7% | |
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Ingredients
- 3/4 lb butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 tablespoons lemon extract
- 3/4 cup 7-Up soda
LEMON GLAZE
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
Directions
1
Cream butter and sugar together for 20 minutes.2
Add eggs, 1 at a time, beating after each addition.3
Add flour and lemon extract.4
Fold in 7-Up.5
Pour into well-greased 12-cup Bundt pan or tube pan.6
Bake at 325 degrees for 1 to 1 1/4 hours.7
Make Lemon Glaze- mix powdered sugar and lemon juice together.8
When cake is cooled, dribble with Lemon Glaze.
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- Course > Desserts > Cakes
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Featured Reviews for This Recipe
On Aug 23, 2008
this is such a delicous cake!i made it a month and a half ago and it tasted amazing! everybody loved it! i will make this cake again! it was moist,lemony,and the glaze was delicous!
From: Queen90043
On Jul 29, 2008
I am a pastry chef and this is the same recipe that has been in my family for generations. The key to making this recipe is to make sure that all your ingredients are at room temperature. If you have a KitchenAid Stand mixer, you only have to cream the sugar and butter until it is light and fluffy, about 5-6 minutes. Alternate the flour and 7up when mixing and mix just until the batter is all incorporated. This is a wonderful pound cake that will become your family's favorite as well.
From: KitchenManiac
On Mar 2, 2003
This was a great cake and it starts a great conversation!! The only modification I did was, I doubled the glaze (I have a sweet tooth) and I added 2 teaspoon of 7 Up to the glaze as well. Just made it slightly easier to spread. I think creaming it for the whole twenty minutes made it lighter than when I did it the first time and creamed it for only ten minutes. It was a lot fluffier. 
Great tasting cake!
From: Pianolady
On Sep 1, 2003
Delicious! It took 2 tries to get it right, but it was well worth it. The first time I cooked according to directions 1 hour to 1 1/4 hours — after unmolding from bundt cake pan some of the cake escaped ... it obviously was not done... I was determined to get it right so made again and like Kass stated (thanks Kass for giving me the impetus to try again), cooked a full l 1/2 hours and it came out perfect. The lemon is just perfect in this cake, and we thoroughly enjoyed for our Labor Day celebration. Thanks for a great recipe!!
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