The June/July edition of Cook’s Country magazine just came in, and I’ve already mentally dog-earred a few pages — most notably a recipe for 7UP pound cake.
I can’t remember the last time I had this cake or who used to make it, but I recall somewhere in my childhood thinking that using 7UP in a cake recipe was “so cool.” I’m thinking it might have made its appearances as a school dessert or at a family potluck in the 1980s — so with 20 years passing since I last devoured a slice of this pound cake, I suppose it’s fitting that the recipe be classified by Cook’s as a “lost recipe.”
7UP Pound Cake
2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 cup 7UP, room temperature (Cook’s notes that Spite, Mountain Dew and ginger ale also work, but not Fresca)
1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
1/2 teaspoon salt
20 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled slightly
3 1/4 cups cake flour
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon lime juice
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 12-cup non-stick tube pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.
Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baked sheet to cool completely, about 2 hours.
Whisk confectioners’ sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. (Cake can be wrapped in plastic and held at room temperature for 3 days.)