Reviewed: Apr. 11, 2009

My kids and friends Love this cake. It is so very moist. I was a little scared that i had to use crisco also but this ios the best seven-up recipe i ever used. I did cheat a little by adding 1 tbsp of vanilla instead of tsp. Adds more flovour. MMMMMMM good i say!! Thanks Sue for great recipe!!

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susieq5753

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Reviewed: Mar. 7, 2009

My family loved the cake after I tweeked it a little. I added 3/4c 7up, zest of two limes and the juice of both also. Then I put a glaze on it using icing sugar, soda and juice of 1 lime and zest. Cake had a very nice flavor and not to sweet.

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Andrea

Cooking Level: Expert

Home Town: Abbotsford, British Columbia, Canada

Living In: Brentwood, California, USA

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Reviewed: Feb. 28, 2009

this cake is soooooo gooooood! i followed the recipe i just added 1 more egg, about a half cup more sugar and a little extra vanilla. i definatly will be making this again. i felt the extra egg would make it less dense and it did. it was perfect.

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cook-a-lot

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Love this cake but made a few changes 3 cups of sugar 5 eggs and 10 ounces of 7-up the cake was much lighter, very moist and full of flavor. I bake this cake every month for my mother who is 83 she said it reminds her of the cakes they baked back then.

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three C's

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Reviewed: Oct. 4, 2008

I just made this cake and it turned out great. Thanks for sharing your recipe!

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SuperChefCook

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 28, 2008

True pound cakes are dense. So maybe it's just that you don't like pound cakes.

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kay

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Reviewed: Jul. 19, 2007

This is the BEST! I put 1-1/2 tsp. of lemon {I like the flavor} and 1/2 tsp. vanilla, instead of 1 tsp. each flavoring. The texture was dreamy, as was the taste. Left it for 1/2 an hour to cool, and it came out perfectly. Cant say enough about it. Thanks, Sandee

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cookiegirl40

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Stanwood, Washington, USA

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Reviewed: Mar. 31, 2007

I searched long and hard for a 7-up pound cake as good as those my friends used to make back home, and this is it! The cake is so delicate and flavorful that no glaze is needed. (I never liked those anyway!) Just a perfect cake. Your friends and co-workers will LOVE it- mine did!

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jessmatt99

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 21, 2007

I have made this cake over 10 times and everyone loves it. It is the best tasting pound cake ever. The key is to remove from the pan after about 2 minutes because it will stick if you let it sit.

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The Real Cake Baker

Cooking Level: Expert

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Reviewed: Mar. 7, 2007

Wonderful recipe, will be making it again!

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misspiggy067

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Packwood, Washington, USA

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Reviewed: Dec. 31, 2006

Great Cake! It came out great despite the fact that I forgot to add a second stick of butter. I also took the advice of another reviewer and added 1 tblsp of vanilla and lemon extracts. The cake really tasted good.

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byrd

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Reviewed: Jun. 10, 2006

This recipe is very similar to the one my mother makes. Her's calls for 3 cups sugar, 5 eggs and 1/2 tsp almond extract instead of vanilla. Everything else is the same. It is a very light flavored cake - just right for the summer. Great topped with fresh/frozen strawberries or peaches mixed with sugar to form a glaze.

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Oct. 27, 2005

This was not very good. I admit I cheated and used half margarine because I didn't want to use up all my butter. I was pretty nervous when a layer of grease formed and boiled around the edges. Also it was very heavy and dense. It also didn't have much flavor other that grease despite the large amount of vanilla I dumped in.

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Jan. 14, 2004

This cake is so moist. But make sure you let it cool in the pan for at least 30 minutes before you remove from pan and let cool completely before placing any cover over it. This cake is always a hit!

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26 users found this review helpful

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JettWhit

Home Town: Union City, Georgia, USA

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Reviewed: Nov. 7, 2003

My family came for a family reunion and I ended up making this cake 7 times during a 4 day period. It was easy and everyone loved it. It had a good texture. I jazzed up the flavor by adding a seven up and powered sugar glaze.

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MSPOLK

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Reviewed: Sep. 20, 2003

cake was very dense....not a favorite....

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GINATUFANO

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Reviewed: Aug. 10, 2003

I love this recipe it was very tasty.My children really enjoyed it.We ate half of the cake while it was warm.I must make another one.

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BREEBUGS

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Montclair, Virginia, USA

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Reviewed: Apr. 8, 2003

Thank you Sue for sharing this recipe. I lost my copy many years ago during a move. This cake is delicious and when I made it I added cream cheese frosting and placed the cake in the refrigerator and served it chilled. GREAT!!!

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JIM

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Reviewed: Jan. 24, 2003

I was looking for the recipe that used a box cake mix but I think this will do.

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RED MOM

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Reviewed: Oct. 27, 2002

I loved the texture of the cake, but it didn't have much of a taste. I would suggest adding any flavor that comes to mind. This cake had no flavor.

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Atoka Girl

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