Recipe of the Week


Prep Time: 2 Hours
Yields: 12 Servings

In old days, everyone made pound cakes. Why? Because they only require 1 pound eggs, 1 pound flour and 1 pound butter. This recipe, however, produced a rather dense cake and some genius back in the 50’s, lightened it up with a carbonated drink called 7UP. Try and enjoy this lighter version of this old classic.

½ cup 7UP, room temperature
2½ cups granulated sugar
6 large eggs, room temperature
¼ cup milk
1 tbsp grated lemon zest
3 tbsps lemon juice, divided
1 tbsp grated lime zest
3 tbsps lime juice, divided
½ tsp salt
2½ sticks butter, melted and cooled slightly
3¼ cups cake flour
1 cup confectioners’ sugar

Preheat oven to 300°F. Adjust oven rack to lower-middle position. Grease and flour a 12-cup nonstick tube pan then set aside. In the bowl of a food processor, add sugar, eggs, milk, 7UP, lemon zest, 2 tablespoons lemon juice, lime zest, 2 tablespoons lime juice and salt. Process until smooth. With machine running, slowly pour in butter and process until all is incorporated. Transfer mixture to a large bowl. Add flour, one cup at a time, and whisk until well-combined. Spread batter in prepared pan and gently tap pan on counter. Bake 75–90 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan for 10 minutes before turning out onto wire rack to cool completely. In a small mixing bowl, combine confectioners’ sugar, remaining lemon and lime juice and whisk until smooth. Pour glaze over cooled cake and let set for 10 minutes before serving. Cake can be wrapped in plastic and held at room temperature for up to 3 days.


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