Years ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who…
What you'll need
Ingredients
Cake
2 ½ cups (17.5 ounces) granulated sugar
½ cup 7UP, room temperature (see note)
5 large eggs, room temperature
1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour a 12-cup nonstick tube pan.
02
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.
03
Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.
04
Whisk confectioners’ sugar, melted butter, 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.)
This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine (Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which ad…
Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.
This is an excellent dinner recipe that’s completely satisfying and requires only one pan! I love home cooking but hate all the kitchen cleanup some dishes require. This hearty comfort food can be thrown together fast and requires just a few simple ingredie…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Moist 7UP Lemon Lime Pound Cake
Prep
Cook
Yield
Years ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who…
Ingredients
Cake
2 ½ cups (17.5 ounces) granulated sugar
½ cup 7UP, room temperature (see note)
5 large eggs, room temperature
1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour a 12-cup nonstick tube pan.
2
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.
3
Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.
4
Whisk confectioners’ sugar, melted butter, 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.)
Cook Like James
Moist 7UP Lemon Lime Pound Cake
Prep
Cook
Yield
Years ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who…
Ingredients
Cake
2 ½ cups (17.5 ounces) granulated sugar
½ cup 7UP, room temperature (see note)
5 large eggs, room temperature
1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour a 12-cup nonstick tube pan.
2
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.
3
Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.
4
Whisk confectioners’ sugar, melted butter, 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.)
