Honey Child Style 7 Up Pound Cake (Lemonade Cake)

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Honey Child Style 7 Up Pound Cake (Lemonade Cake)

Ingredients

  • Ingredients
  • 1 cup unsalted butter rom temp softened
  • ½ cup solid coconut oil
  • 2 3/4 cups granulated raw sugar
  • 5 large eggs room temperature
  • 2 teaspoons PURE vanilla extract
  • 1 teaspoon PURE lemon extract
  • Zest of 2 lemons
  • Zest of 1 lime
  • 3 cups all-purpose flour sifted
  • ½ teaspoon salt
  • ¼ cup heavy whipping cream
  • 1 cup 7-Up or sparkling lemonade
  • Glaze 1 cup of powdered sugar mixed with 2 tablespoons of 7- up/lemonade

Instructions

  • Instructions
  • Preheat oven to 165 C.
  • Generously grease and lightly flour a bundt pan or two loaf pans. Set aside.
  • In a large bowl, cream together butter, coconut oil and sugar for about 4 minutes on med high. You want to make a creamy fluffy grit free base. So make sure all the sugar is dissolved before you proceed.
  • Mix in the eggs one at a time.
  • Fold in the vanilla extract and lemon extract.
  • Fold in the lemon zest and lime zest.
  • Gradually add in the flour and salt and mix until combined.
  • Mix the heavy whipping cream and 7-up until well combined and drizzle into the batter.
  • Give a 30 to 45 seconds on high to assure maximum fluff.
  • Spoon batter into pan or pans.
  • Bake for 1 hour and 10-15 minutes
  • Start checking at the hour mark or when a toothpick comes out clean.
  • Let cake sit in pan until pan is warm to the touch.
  • Remove from pan and place on a cooling rack until completely cooled.
  • Drizzle with 7-up glaze while still warm. Let set until completely cool

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