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.