Only six ingredients make this easy and moist pound cake!
I debated writing this post. I debated baking this cake. I’d like to think that I’m not a wallower, that two years after loosing my mom her birthday would be another day. A day to smile and remember, not a day with pangs of sadness.
Two years ago when I tried to make this cake shortly after she died, right around the time of her birthday, it wasn’t right. My new Spanish oven burned the outside, leaving the center raw. I forgot the lemon extract. The pictures that I took of the unburnt portion looked flat and lifeless. Mostly though it was wrong because she wasn’t the one who made it.
This year, I pulled out the recipe and I seemed to be living déjà vu. I didn’t have enough flour. We used the last of the eggs for breakfast. The lemon extract that I knew I had was no where to be found.
But this year I pressed on….
I traded my mom’s slightly bent, thoroughly used bunt pan that is too big for my small, Spanish oven for mini cakes. I stopped at the store and picked up another package of eggs. I found the extract. And as I mixed and combined the ingredients, slowly the buttery, lemony smell of the cake filled the kitchen. It smelled like her.
So, two years later I don’t wallow, I try to press on. While there is no solution to loss, there can be solace and this morning I found it-in the buttery, lemony smell of little cakes.
7-Up Pound Cake Recipe
Prep time 15 minutes
Cook time 1 hour
Total time 1 hours, 15 minutes
Allergy Egg, Wheat
Meal type Bread, Dessert
Misc Child Friendly, Freezable, Gourmet, Pre-preparable
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Brenda Anderson
5 Large Eggs
3 cups Granulated Sugar
3 sticks Unsalted Butter (softened)
3 cups Cake Flour
3/4 cups 7-Up (room temperature)
2 teaspoons Lemon Extract
Preheat oven to 350 degrees. Grease a bunt pan or mini bunt pans with baking cooking spray and set aside.
Beat butter on medium speed in a large bowl of a stand mixer until light and fluffy.
Add sugar and beat until well combined.
Add 1/3 of the flour to the butter mixture. Beat on low speed until combined. Add 1/3 of the 7-Up to the mixture. Repeat with the flour and 7-Up until it is all mixed together. Add in the extract.
Add batter to bunt pan or mini bunt pans. Bake until cooked through, about one hour for a bunt pan, about 30 minutes for mini pans or until a toothpick is inserted into cake(s) and comes out clean.
Remove cake(s) from oven and cool before removing from pan(s).
This is a no-fail cake that is both tart and moist.