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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 12 servings |
||
| Calories 494 | ||
| Calories from Fat 236 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 128mg | 42% | |
| Sodium 140mg | 5% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 59.5g | 19% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 35.5g | ||
| Protein 6.0g | 12% | |
7-Up Pound Cake
By: Kim D.
Apr 3, 2003
This recipe was printed in the Houston Chronicle, as one of the Century's "Best Recipes"!
SERVES 12
Ingredients
- 1 cup butter
- 1/2 cup vegetable shortening
- 2-3 cups sugar (see note)
- 5 eggs
- 3 cups all-purpose flour
- 1 cup 7-Up soda
- 1 teaspoon lemon extract or vanilla extract
- 1 teaspoon butter flavor extract
Directions
1
Ingredients should be at room temperature.2
Preheat oven to 325 degrees F.3
Grease a large tube pan.4
Cream butter and shortening with sugar.5
Add eggs, one at a time, beating well after each addition.6
Add flour alternately with 7-Up and extracts.7
Bake until done, about 1 hour to 1 hour and 15 minutes.8
*NOTE*The recipe originally called for 3 cups sugar, but 2 cups are sufficient.9
There is no need to adjust amounts of other ingredients if you use less sugar.
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- Course > Desserts > Cakes
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Cooktillidrop1964
On Jan 26, 2006
This recipe was not good at all! It had no flavor even though I added additional lemon! Skip this and try something else, I was very disappointed after using all that butter for it to taste flat!!
From: Zestphobia
On Apr 18, 2005
I am trying a couple of 7 Up cake recipes on here, so far I have made two of them. This recipe is very good. I made it with vanilla rather than lemon, and just over 2 cups sugar. It had a very rich pound cakey taste to it, more so than the other recipe I tried. Had only the very slightest lemon taste. Really just tasted like an excellent pound cake with a very delicate crumb texture. Rich but not overly sweet. Seemed to me to be a very reliable version of a true classic. I will be making it again.
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