There are a few vintage recipes that make us question the taste of our forebearers. But, there are others that are so good we puzzle at how they haven’t made into everyone’s recipe box yet. 7-Up pound cake in one of the latter, a moist and rich cake with just the perfect amount of citrus zing.
You start by making the batter by creaming together the butter, shortening, and sugar. This recipe cals for butter-flavored shortening, something you don’t see much these days. The combination of both butter and shortening gives the batter a very rich, very old fashioned flavor that we love.
1-1/2 cups butter, softened
3 cups sugar
5 large eggs, room temperature
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup 7UP soda
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
Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and vanilla. 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. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.