A woman at work has brought her 7Up Cake to share several times. She has been making this cake for 30 years and it is pound cake perfection. She was so kind as to share the recipe with me! And she didn't leave out any key ingredients to sabotage my attempt, so I have to say mine is almost perfection too.
Actually this is the only pound cake I've ever made, but I don't think I'll need to try out any other recipes.
With the tangy lemon glaze, this cake stands alone. But it pairs nicely with fruit or a fruit sauce.
Since I'm rolling in blueberries, I couldn't resist serving the cake with blueberry sauce.
from my friend (she didn't want to identify herself)
2 sticks butter, room temperature
3 cups sugar
1/2 cup canola oil
3 cups flour
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
1 cup 7up soda
Cream butter, sugar, and oil together until light and fluffy. Add eggs and beat until incorporated. Add flour gradually. Then add both extracts and 7Up.
Transfer to lightly greased pan(s): 1 large tube pan, 3 regular loaf pans, 5 or 6 mini loaf pans
Do not preheat oven. Place cake in cold oven and set oven to bake at 350 degrees until golden brown. Do not open the oven door as long as possible.
Tube pan: 1 1/2 hours
Regular loaf pans: 45-50 minutes
Mini loaf pans: 40 minutes
When cool, drizzle with lemon glaze.
½ teaspoon butter, melted
1/3 cup powdered sugar
Juice from half a lemon
Combine glaze ingredients. Adjust amounts of sugar and lemon juice to taste and desired consistency.
2 1/2 c. blueberries
1/4 c. plus 2 Tbsp. sugar
1/2 c. water
1 tsp. fresh lemon juice
Combine ingredients in saucepan. Bring to boil, reduce heat. Simmer over medium-low heat for 12 minutes.