7 Up Pound Cake With A 7 Up Glaze | Traditional Old School Goodness | #PoundCakeQueen????
7 Up Pound Cake coming right up!!! This is some traditional, old school goodness!!!
#7UpPoundCake #PoundCakeQueen
INGREDIENTS I USED:
Start in oven preheated to 325 degrees for 1 hour 15mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Vanilla Extract
1 Tsp Lemon Extract
1 Tsp Creme Bouquet (Can use Vanilla Flavoring instead)
1 Cup 7 Up Soda (Room Temperature)
1/4 Cup Heavy Whipping Cream (Room Temperature)
1-2 Tsp Lemon Zest
1-2 Tsp Lime Zest
FOR 7 UP GLAZE I USED:
Powdered Sugar
7 Up Soda
Creme Bouquet Flavoring
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OLD SCHOOL 7 UP POUND CAKE (FRIDAY NIGHT CAKE SEGMENT OF THE WEEK) (MOMS BIRTHDAY MONTH FAVORITES)
This is another very easy simple recipe
If you are a fan of lemon cake ,you will definitely love this cake
RECIPE/INGREDIENTS
1½ Cups Unsalted Butter, room temperature
3 Cups Granulated Sugar
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
8 Ounces 7up Lemon Lime Soda, room temperature
3 Cups Cake Flour
Additional butter & cake flour to coat the inside of the bundt cake pan
(Note: This cake does not have baking soda or baking powder. The eggs are the leavening in this particular recipe.)
Optional Icing:
1 Cup Powdered Sugar
2 Tablespoons 7up Lemon Lime Soda (or Ginger Ale)
Directions
Preheat oven to 350 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour and 7up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed (Here’s the rhythm: 1 cup flour, mix; ½ cup 7up, mix; 1 cup flour, mix; ½ cup 7up, mix; and the last cup of flour, mix.) The batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
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23501 CINCO RANCH BLVD
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KATY,TEXAS 77494
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Easy Homemade 7up Pound Cake Recipe- From scratch! Super moist! No glaze or icing needed!
Easy 7up Pound Cake Recipe:
Ingredients:
3 (scant) cups of sugar
2 sticks of butter
1/2 cup of butter flavored crisco
3 cups of cake flour ( I use Swans Down)
5 eggs
7 oz of 7up pop
1/2 teaspoon of coconut flavor
1 teaspoon of lemon flavor
Directions:
Preheat oven to 325 degrees
Have ingredients at room temperature
Cream sugar, butter and crisco @ high speed
Add eggs, one at a time
Continue beating @ high speed
Add flour and 7up alternately
Add flavoring
Bake in greased tube pan @ 325 degrees for about 1 1/2 hours
Enjoy!!
#homemade7uppoundcake #supermoist #thebestcakeever
OLD SCHOOL 7UP POUND CAKE /FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is another very easy simple recipe
If you are a fan of lemon cake ,you will definitely love this cake
RECIPE/INGREDIENTS
1½ Cups Unsalted Butter, room temperature
3 Cups Granulated Sugar
1/2 tsp baking powder
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
1/4 cup heavy cream
1/2 tsp lime/lemon zest
8 Ounces 7up Lemon Lime Soda, room temperature
3 Cups Cake Flour
Additional butter & cake flour to coat the inside of the bundt cake pan
Optional Icing:
1 Cup Powdered Sugar
2 Tablespoons 7up Lemon Lime Soda (or Ginger Ale)
Directions
Preheat oven to 325 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour/baking powder and 7up to the batter alternately beginning and ending with flour.,add the lemon and lime zest at the end
Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed
(Here’s the rhythm: 1 cup flour, mix; ½ cup 7up, mix; 1 cup flour, mix; ½ cup 7up, mix; and the last cup of flour, mix.) The batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour
. Pour the cake batter into the cake pan evenly. Bake at 325 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
Cover with glaze after its cooled
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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolsoulfood
#oldschool7uppoundcake
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Homemade 7up Pound Cake Recipe - From Scratch | Cooking With Carolyn
How to Make Homemade 7up Pound Cake Recipe from Scratch
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THE ULTIMATE 7 UP POUND CAKE RECIPE
Episode #16
THE ULTIMATE 7 UP POUND CAKE RECIPE
2 STICKS UNSALTED BUTTER (ROOM TEMPERATURE)
1 STICK SALTED BUTTER
3 CUPS GRANULATED SUGAR
5 EGGS (ROOM TEMPERATURE)
1 TBSPN LEMON EXTRACT
1 TSPN VANILLA EXTRACT
8 ozs. or 1 CUP 7 UP
3 CUPS CAKE FLOUR (SWAN’S DOWN CAKE FLOUR)
(BAKING) SPRAY
GLAZE / ICING MIX (OPTIONAL)
1 CUP POWDERED SUGAR
2 TBSPNS REAL LEMON JUICE
PREHEAT OVEN AT 350ºF/175ºC
METHOD
USING A HAND MIXER, BLEND THE BUTTER AND SUGAR IN A LARGE BOWL FOR ROUGHLY 4-5 MINUTES UNTIL THE BATTER IS LIGHT AND FLUFFY; ADD THE EGGS ONE AT A TIME AND MIX WELL. AFTER ALL THE EGGS ARE WELL INCORPORATED INTO THE BATTER, ADD THE LEMON AND VANILLA EXTRACT AND MIX WELL.
ADD 1 CUP OF FLOUR AND MIX WELL
ADD HALF OF THE 7 UP AND MIX WELL
ADD THE 2ND CUP OF FLOUR AND MIX WELL
ADD THE REMAINING HALF OF THE 7 UP AND MIX WELL
ADD THE 3RD CUP OF FLOUR AND MIX WELL TO COMBINE.
*****SPRAY BUNDT PAN WITH BAKING SPRAY*****
POUR THE BATTER INTO THE CAKE PAN, GIVE THE PAN A COUPLE GENTLE TAPS ON YOUR COUNTER TO MAKE SURE THEY ARE NO AIR BUBBLES AND BAKE FOR APPROXIMATELY 60-80 MINUTES OR A TOOTHPICK COMES OUT CLEAN. WHEN DONE REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE REMOVING FROM PAN. SET THE CAKE ON A STAND OR CAKE DISH AND GLAZE.
IN A SMALL BOWL, WHISK THE SUGAR AND LEMON JUICE AND MIX WELL TO COMBINE. SPOON OVER CAKE.