This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.
Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
Followed directions to the letter for the cake and it turned out perfect. Oh, except for one thing, I used Bakers Joy instead of shortening to grease my tube pan. It came out of the pan beautifully. Very delicious!
A great tasting cake and easy to make. I used Sprite Zero at room temp, and it work well with less calories. I also did NOT use the Crisco/flour to prep the pan, but doubled sprayed the pan well with Baker's Joy since sticking was a problem. I will definitely make it again!
I have found it ! This is it... my favorite lemon pound cake ever ! So lemony, moist - terrific pound cake texture. This is absolutely delicious. To the writer who said "it stuck" -- you've really got to grease the pan very well - get every nook and cranny, then give it a good coating of flour before it's ready. I never have an issue with cakes sticking as long as I devote some time to prepping the pan. I love this cake.
I decided to make this cake for a social gathering. Followed the instructions exactly as directed and cake came out perfect. To the user who said the cake stuck, it is imperative to thoroughly crisco your cake pan and flour it. I did it and cake did not stick, also did not over cook. Made the glaze and drizzled it over the cake...so heavenly. The cake was incredibly moist, lemony and delicious!
Really good. It took me the 1 hour and 15 and I let it sit for closer to 20 minutes after taking it out. I didn't have any issues with burning / removal from the pan. I just crisco'd it and floured it. I even forgot the foil and it didn't burn. Glaze - I did more like 3T lemon juice as 2 just wasn't enough. I could even see going to 3.5T. I will definitely make this again. My husband loves the lemon iced pound cake at Starbucks and this is a great substitute (and cheaper). If I were making this for company, I would do the candied lemons and maybe garnish with mint leaves and raspberries.
This is a classic southern cake that both my grandmother and mom have made for years. I love the texture and flavor of the cake, and this recipes is simple to make. It is always a hit with guests, although I have learned to be very careful not to over bake it or it will be dry. Perhaps my bundt pan is smaller than average, but I find that this recipe makes just a bit too much batter and it begins to overflow the pan mid-way through baking, so I cut back and do 4/5 of everything to make a bit less batter.