This is one of the best pound cakes you’ll find. In fact I just took one out of the oven, for Christmas day. This is the exact recipe I’ve been using for over 30 years. It’s an easy 1 bowl recipe that delivers a wonderful cake, with a crunchy crust (which my family has been known to fight over… lol) and moist interior. I don’t use lemon extract, instead I use an entire 1 ounce bottle of Rum extract. Bring your ingredients to room temperature and creaming the butter and sugar for 8-10 minutes is sufficient; I use a stand mixer on medium. I add the flour to the creamed mixture first, only mixing until incorporated; and then fold in the 7-up with a spatula. Preheat your oven and be sure your Bundt pan holds at least 12 cups, or your cake could ooze over the sides. Grease (not oil) and flour your pan very well; this bugger likes to stick. Let cool in the pan 10 minutes; and then invert onto a wire rack to cool completely. The cake is plenty sweet enough, so a simple dusting of powdered sugar is all it needs, but I wouldn’t turn my nose up to sweetened, fresh berries and whipped cream for a delightful summer dessert. My family and friends beg for this cake… it’s that good!
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This is one of the best pound cakes you’ll find. In fact I just took one out of the oven, for...