Butter Glazed 7 Up Pound Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

Steps:

• 1. Preheat oven to 350 degrees F. This is the pan I used to bake the cake, it has 11 cup capacity, and is called a Dimensions Bell Pan.
• 2. Cream Butter with sugar until very light and fluffy at least 10 to 15 minutes or so. While butter and sugar is blending measure our flour & set aside till needed.
• 3. Then add the eggs one at a time, beating well after each addition.
• 4. Add about a third of the flour, beat to blend.
• 5. Add the lemon juice, zest, & extract, & beat to blend. Add more of the flour with the 7 up, and finish with flour, beating well to blend.
• 6. Now spray or butter and grease your Bundt pan with cooking spray or Bakers Joy. Pour batter into preheated 350 degrees F. oven, and bake for 1 hour and 15 minutes or until tooth pick inserted into center of cake comes out clean.
• 7. To make the glaze, add the 7 Up to a small sauce pan, add the butter,& sugar, and bring to a simmer over low heat, till mixture becomes syrupy. Remove from heat add lemon extract, and stir to blend.
• 8. Poke holes into top of cake while still in pan, and slowly drizzle about half of the glaze over the cake. Then invert cake onto large platter, poke holes into cake and slowly spoon or drizzle glaze over cake, allowing the glaze to seep into the cake. Serve plain or with your favorite ice cream.

Steps:

• Preheat oven to 350 degrees F. Cream butter with sugar until fluffy for about 15 to 20 minutes, till light and airy. Beat in eggs one at a time, and beat well after each addition.
• Add flour, and lemon juice and mix as you go, then add lemon zest, and mix again. Add 7-UP and blend until well incorporated into batter.
• Butter or grease a bundt pan then dust with flour, or USE BAKERS JOY MY FAVORITE and add batter to pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean, or until cake springs back when lightly touched. Prepare glaze by adding 7-Up with sugar, and heat until sugar dissolves and glaze becomes syrupy about 2-3 minutes. While still hot, add butter and stir until butter melts.
• Poke holes in cake with a skewer, then spoon glaze over cake and allow glaze to penetrate cake thru holes.
• PLEASE NOTE: I usually let cake sit in pan for about 10 minutes, and then invert onto a serving plate. Then poke holes and add glaze. If you like you can double the glaze ingredients, and poke holes into the cake while it is in pan, and drizzle half of glaze, then invert onto a serving plate, poke holes and add the remaining glaze.This cake is very moist & tasty.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®).
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
• Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.